It's Here

Our Annual on-line Cookie Exchange. This is the 10th year anniversary. Thanks to JZ for organising it each year.

Sticky Ginger Loaf Cake

My neighbour served me a slice of this cake when I was over at her house the other week and it was delicious. I asked for the recipe, (she found it in a supermarket magazine) Said easy to make and will keep for 2-3 days in an airtight container. She doubles her ingredients and makes two and  freezes one without the icing.  Haven't made mine yet.

Preparation time: 25 minutes, plus cooling
Cooking time: 50 minutes, plus cooling

Serves: 8-10

Lets get started....

Oven on 180, gas mark 4.  You'll need an apron and you could put the kettle on and make a cuppa while you gather your ingredients.

Ingredients
200g plain flour
1 tbsp ground ginger
1 tsp cinnamon
1 tsp mixed spice
½ tsp bicarbonate of soda
100g unsalted butter
100g golden syrup
140g black treacle
100g dark brown soft sugar
2 eggs, beaten
80ml milk
150g icing sugar
½ lemon, zest and juice
30g crystallised ginger, chopped

Loaf tin

Eggs to beat in this recipe. (yes I know you've all sen it before but it makes me smile.

Method
Grease and line a loaf tin with baking parchment, leaving extra length at each end to help lift the cake out once cooked.
In a large bowl, stir together the flour, spices, bicarbonate of soda and a pinch of fine sea salt.

Put the butter, syrup, treacle and sugar in a small pan, then heat gently until the butter has melted (do not boil)

Make a well in the dry mixture and pour in the wet mixture and eggs.

Use a spoon to pull the flour slowly into the wet mixture until all combined. 

Stir in the milk, a little at a time, until incorporated. 

Pour the mixture into the prepared loaf tin and bake for 40-45 minutes, until a skewer inserted into the centre comes out clean. If, after 30 minutes, it is browning too quickly, cover loosely with baking parchment.

Cool in the tin for about 10 minutes, then lift out of the tin onto a wire rack to cool completely. 
Once cool, sieve the icing sugar into a bowl. Stir in the lemon zest.
Make a small well in the centre and add the lemon juice.
Use a spoon to mix into a thick, smooth icing, adding a little just-boiled water if needed.
Pour over the cake, spreading with a palette knife, then scatter over the crystallised ginger and leave to set.

Now remember to clean up properly after you've finished baking or you'll end up like this lady. 

All the bloggers below have some yummy recipes they are sharing so please  stop by.  Remember though, because of time differences, some will not be posting until later today/evening - if they haven't posted yet, make sure you go back as you wouldn't want to miss a recipe.

Baker
Blossom
Cat
Greengirl
Hermione
Jz
Lindy
Little monkey
Messymimi
Mrs. Fever
Olivia
Ryan
Sassy
Morningstar
Selkie  (blog here, recipe here)

I wont be around for a couple of days, but hope to check out the recipes end of the week,. Have scheduled posts.

Ronnie
xx

Let me know if any of the pictures are yours.