Gingerbread loaf cake
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Cuts into 12 slices
Skip to ingredients
Showing items 1 to 3 of 6
- 100g butterplus extra for the tin
- 100g honey
- 125g dark brown demerara sugar
- 4 tbsp milk
- ½ tsp vanilla extract
- 200g self-raising flour
- ¼ tsp baking powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- large pinch of grated nutmeg
- large pinch of ground cloves
- large pinch of ground allspice
- 1 eggbeaten
Nutrition: Per serving
- kcal198
- fat8g
- saturates5g
- carbs29g
- sugars17g
- fibre1g
- protein2g
- salt0.3g
Method
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.
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.
