Sunday, 10 January 2016

Ginger and marmalade loaf cake

​This sticky, moist and utterly moreish ginger and marmalade loaf cake is all you could ever want from a homemade ginger cake. You don't have to use homemade marmalade for this cake but it will make it taste even better. It works well with other flavours of marmalade too.​

PREP: 0:30
COOK: 1:30
SERVES: 12 slices


110 g. butter plus extra for greasing
110 g. light brown muscovado sugar
110 g. ginger and lemon marmalade
150 mL whole milk
1 medium egg, beaten
175 g. Self-raising flour
1 tsp. bicarbonate of soda
1 tsp. mixed spice
2 balls stem ginger, diced


Heat the oven to 160°C (140°C fan oven) gas mark 3. Lightly grease a 900g loaf tin.
Put the butter, sugar and marmalade into a medium pan and set over a low heat until the sugar is dissolved.
Stir in the milk, followed by the egg (you may find a balloon whisk helps) then beat in the flour, bicarbonate of soda, spice and ginger to make a smooth batter.
Quickly pour the batter into the prepared tin and bake in the oven for 1¼-1½ hours until a skewer inserted into the cake comes out clean. Don’t be tempted to open the oven too soon as the cake will sink, although this won’t affect its flavour.
Leave to cool in the tin for 10 min then turn out onto a wire rack to cool completely. This ginger and marmalade loaf cake improves with keeping, becoming more moist and gloriously sticky, if wrapped in baking parchment and stored in an airtight container for a few days.

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