This sticky ginger and treacle loaf is a perfect cake recipe for tea time, offering a comforting and flavorful treat. You’ll love making this easy loaf cake, a delightful addition to any tea spread.
Key Ingredients & Substitutions:
- Black Treacle: Molasses (unsulphured) works as a good substitute.
- Ginger: Use fresh ginger for the best flavor, or ground ginger if fresh isn’t available.
- Plain Flour: All-purpose flour is suitable.
- Butter: Margarine or a dairy-free baking spread can be used.
Ingredients:
Main:
- 175g plain flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 100g unsalted butter, softened
- 100g soft brown sugar
- 1 large egg, beaten
- 150ml milk
- 100g black treacle
For the Glaze:
- 50g black treacle
- 2 tablespoons hot water
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Servings: 8-10 slices
- Calories per serving: Approximately 350-400 kcal
- Tools needed: 900g/2lb loaf tin, mixing bowls, whisk, saucepan.
Step-by-Step Instructions:
1. Prepare Your Loaf Tin and Oven
Preheat your oven to 160°C (325°F). Grease and line a 900g/2lb loaf tin with baking parchment, ensuring the paper overhangs slightly at the sides. This makes removal easier.
2. Combine Dry Ingredients
In a large bowl, whisk together the plain flour, baking soda, ground ginger, ground cinnamon, and ground cloves. This ensures all the dry ingredients are evenly distributed.
3. Melt Wet Ingredients
In a small saucepan over low heat, gently melt the butter, soft brown sugar, and black treacle together. Stir occasionally until the sugar has dissolved and the mixture is smooth. Remove from the heat and let it cool slightly.
4. Mix Wet and Dry Ingredients
Pour the cooled treacle mixture into the dry ingredients. Add the beaten egg and milk. Mix everything thoroughly until you have a smooth batter, being careful not to overmix.
5. Bake the Loaf
Pour the batter into your prepared loaf tin. Bake for 50-60 minutes, or until a skewer inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely cover it with foil.
6. Prepare the Glaze
While the loaf is baking or cooling, prepare the glaze. Gently warm the 50g of black treacle with 2 tablespoons of hot water in a small saucepan. Stir until it forms a smooth, pourable glaze.
7. Glaze and Cool
Once the loaf is out of the oven, immediately pour the warm treacle glaze over the top. Let it soak in and cool completely in the tin before removing and slicing. This ensures the loaf absorbs the glaze for extra stickiness.
Variation Ideas:
- Add 50g chopped candied ginger for an extra ginger kick.
- Stir in the zest of one orange for a citrusy note.
- Include a handful of chopped walnuts or pecans for added texture.
Storage Instructions:
Store your sticky ginger and treacle loaf in an airtight container at room temperature for up to 4-5 days. You can also freeze slices wrapped individually for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ):
- Can I use golden syrup instead of black treacle? Yes, you can use golden syrup, but the loaf will be less dark and have a milder treacle flavor.
- Why is my loaf dry? Overbaking is a common cause of dry loaves. Ensure you check for doneness with a skewer.
- Can I make this dairy-free? Yes, use a dairy-free baking spread instead of butter and a plant-based milk alternative.
- Can I add more ginger? Absolutely! Feel free to increase the amount of ground ginger or add finely grated fresh ginger for a stronger flavor.
- How do I prevent the top from cracking? Cracking is common in loaf cakes. You can try reducing the oven temperature slightly or placing an oven-safe tray of water in the bottom of the oven for steam.
- Is this a good cake recipe for tea time? Yes, this sticky ginger and treacle loaf is a perfect choice for tea time, offering comforting flavors and a lovely texture.