Wrapped in baking paper and tin foil, it will be perfect in two or three days. The longer you leave the cake alone, the darker and stickier it gets! It’s well worth making in advance if you have the patience. Pour this mixture into a lined 900g (2lb) loaf tin – it will be very runny – and bake at 180C/160Fan/350F for around one hour, or until the gingerbread has risen well and a skewer inserted in the middle of the cake emerges clean.Pour this over the dry ingredients, stirring well to mix.Remove from the heat and allow to cool a little before beating in the egg. In a small pan, warm the milk, treacle and golden syrup.Stir in the grated zest of one lemon, dark brown sugar and chopped crystallised ginger pieces.Rub in soft butter until the mixture looks like breadcrumbs.Sift flour, bicarbonate of soda, ground ginger and ground cinnamon together in a large mixing bowl.For the very best flavour, use a proper extract, not essence. vanilla extract is essential in cream cheese icing.crystallised (candied) or stem ginger in syrupįor the optional orange cream cheese icing or lemon icing.soft dark brown sugar pairs perfectly with the treacle and adds even more moisture to this dense, sticky loaf.black treacle and its lighter, sweeter cousin golden syrup are essential ingredients to give the gingerbread that sticky, moist texture and delicious flavour.soft butter or baking margarine, such as Stork.This is optional, so if you don’t have a lemon to hand, don’t worry. ground ginger and ground cinnamon – two of my favourite spices!.bicarbonate of soda will make the gingerbread rise.Plain (all purpose) flour adds structure to the gingerbread.(keep scrolling to the bottom of the post for printable recipe card with ingredient amounts and detailed instructions) If you’re a fan of golden syrup (and let’s face it, who isn’t?) give my golden syrup cake recipe a try! ingredient list for gingerbread loaf cake As well as making gingerbread and sticky ginger parkin, I use it to make spiced ginger cookies, treacle scones and I swirl it through my morning porridge. I go through so much treacle in the Winter months I’m actually considering buying it in bulk. Treacle and golden syrup is the secret to making the best gingerbread – as well as a generous amount of ground ginger and some chopped crystallised ginger for an extra kick of flavour. And personally, I can’t think of any other bake that goes better with a cup of tea! There’s just something so comforting and old fashioned about it. I really do love a nice, sticky gingerbread loaf cake. This is the best gingerbread recipe I have ever made – I’m sure you’ll love it too! Gorgeously sticky and moist, it gets even better after a few days of baking – if you can resist it for that long! This Gingerbread loaf cake is simple, classic home baking at its best.
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