Description
This super easy gingerbread loaf cake is heavily spiced, with a perfect moist texture. It comes together in only a saucepan and a bowl. Gingerbread loaf makes the perfect gift, or is great to have on hand if you need a homemade loaf cake filled with holiday flavours.
Ingredients
Scale
- 300g Treacle
- 225g unsalted butter, cold from the fridge is fine
- 250g whole milk, cold from the fridge is fine
- 300g all-purpose flour, sifted
- 180g granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 Tbsp (15g) ground ginger
- 1 tsp cinnamon
- 1/2 tsp mixed spice or pumpkin pie spice
- 1/2 tsp nutmeg
- 1/2 tsp cardamom
- 2 large eggs (100g without the shell), at room temperature
Instructions
- Preheat the oven to 300°f / 150°c. Grease and line a pullman loaf pan or a large loaf pan with butter and parchment paper, leaving some overhang - you can clip this down with binder clips if you like.
- In a medium saucepan, combine the treacle and butter. Melt together over a medium heat, stirring occasionally and making sure that it does not boil. Once the mixture is melted, remove from the heat and add the milk to cool the mixture down slightly. Leave to stand for 10 minutes so that it does not scramble the eggs.
- Meanwhile, in a large bowl, sift together the flour, sugar, baking soda, baking powder, salt, and spices. Stir together until well combined.
- Once the treacle mixture has cooled slightly, add the eggs to the mixture and whisk well to combine.
- Add the wet ingredients to the dry ingredients, and whisk well to combine until the mixture is smooth and lump free.
- Transfer the batter to the prepared pan.
- Bake the gingerbread loaf for 1 hour and 20 minutes, until a skewer inserted into the middle comes out clean (make sure that you poke it right down to the bottom of the pan to check).
- Remove the gingerbread loaf from the oven and leave to cool in the pan then transfer to a wire rack.
- Serve thickly sliced with lots of butter.
- Store leftover gingerbread loaf either in an airtight container or well wrapped in plastic wrap at room temperature for up to a week.
Notes
Recipe adapted from Al Brown
Do not confuse mixed spice and allspice for the same thing - they are not. Mixed spice is a blend. If you do not have it, use a pumpkin pie spice blend or more cinnamon.
Please see the notes in the blog post for the difference between treacle, golden syrup, and molasses.