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Gingerbread loaf cake

Ingredients

  1. Step 1 100g butter, plus extra for the tin
  2. Step 2 100g honey
  3. Step 3 125g dark brown demerara sugar
  4. Step 4 4 tbsp milk
  5. Step 5 ½ tsp vanilla extract
  6. Step 6 200g self-raising flour
  7. Step 7 ¼ tsp baking powder
  8. Step 8 1 tsp ground ginger
  9. Step 9 1 tsp ground cinnamon
  10. Step 10 large pinch of grated nutmeg
  11. Step 11 large pinch of ground cloves
  12. Step 12 large pinch of ground allspice
  13. Step 13 1 egg, beaten
Gingerbread loaf cake
Calories: 198 Carbohydrate: 29 g Protein: 2 g Fat: 8 g
Cook time: 60 minutes Prep time: 10 minutes Total time: 70 minutes Servings: 12

TAGS

Afternoon tea Dessert Christma Festive baking ginger Ginger cake Honey Loaf cake Afternoon tea Dessert Christma Festive baking ginger Ginger cake Honey Loaf cake Afternoon tea Dessert Christma Festive baking ginger Ginger cake Honey Loaf cake

Directions

  1. Step 1 Heat the oven to 180C/160C fan/gas 4 and butter and line a 900g loaf tin. Put the honey, butter and sugar in a saucepan and warm over a low heat, stirring occasionally, until the butter has melted and the sugar dissolved. Remove from the heat and pour in the milk and vanilla, then set aside to cool.
  2. Step 2 Tip the flour into a bowl with the baking powder, spices and a pinch of salt. Add the egg, then gently fold in along with the melted butter mixture. Once combined, tip into the prepared tin, place on a baking tray, and bake for 40 mins until springy to the touch and a skewer inserted into the middle comes out clean. Leave to cool for 10 mins in the tin, then place on a cooling rack and leave to cool completely. Will keep in an airtight container for up to four days.