Sticky gingerbread LOAF
THIS is a family recipe that has been passed down to Michael from his great grandmother via his grandmother and mum. In fact, it’s one of the first cakes he and his mum ever baked together.
HANDS-ON: 20 mins BAKE: 1 hour SERVES 12
You will need: 900g loaf tin, greased, then lined (base and sides) with baking paper
FOR THE SPONGE
● 250g plain flour
● 4 tsp ground ginger
● 140ml whole milk
● 1 tsp bicarbonate of soda
● 100g sunflower spread
● 100g dark muscovado sugar
● 100g golden syrup
● 100g black treacle ● 1 egg
FOR THE ICING
● 150g icing sugar, sifted
● 4-5 tsp lemon juice
HEAT the oven to 160c/fan 140c/315f/gas 2-3. Sift the flour and ginger together into a large mixing bowl and set aside. Measure 1 tablespoon of the milk into a small bowl and stir in the bicarbonate of soda. Pour the remaining milk, along with the spread, sugar, syrup and treacle into a medium pan and place over a medium heat for about 2 minutes, until the spread has melted. Leave the spread mixture to cool for 5 minutes, then pour it into the bowl over the flour and ginger. Add the egg, and the bicarbonate of soda mixture and beat with a wooden spoon to a smooth, thick batter. Pour the batter into the prepared tin and bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Mix the icing sugar with enough lemon juice to make a thick pouring consistency. Once the cake is cool, drizzle the icing over the cake to finish.