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Loaf tin (approx 16cm X 10cm X 8cm high)
Ginger loaf cake
8 pieces of step ginger in syrup plus 4 tbsp syrup
100g dark muscovado sugar
200g golden syrup
250g self-raising flour
1tsp ground ginger
1 tsp ground cinnamon
2tbsp light muscovado sugar
Preheat the oven to 180 degrees centigrade (350 fahrenheit or gas mark 4) and place some greaseproof paper on the bottom of the loaf tin and lightly grease the rest of the tin.
Put the stem ginger and syrup in a food processor or a small electric chopper and pulse until roughly chopped. Once chopped place in a large bowl and set aside.
In the food processor put the butter, dark muscovado sugar and golden syrup and whizz the mixture together until pale and creamy. Then add the flour and cinnamon and ground ginger and whizz again. Then add the eggs and milk and give it a final whizz together.
Pour the mixture into the large bowl with the chopped up stem ginger and mix together and then pour into the pre-greased tin. Sprinkle the light muscovado sugar over the top and bake in the over for around 1 hour 45 minutes or until a cake tester comes out clean. After an hour check the cake and if the top is looking brown cover in with some foil for the remaining cooking time to stop the top from burning.
Once removed from the oven, leave it to cool completely in the tin and then turn out onto a wire rack. When cold sprinkle with icing sugar. If you can resist leave in a tin for a day as it goes stickier and yummier!