Ingredients
Ingredients:
For the Cake:
- 175g unsalted butter
- 175g light muscovado sugar
- 100g molasses
- 200ml whole milk
- 2 large eggs, beaten
- 250g Mulino Marino Organic “Dario” Type 0 Soft Wheat Flour
- 1 tsp baking powder
- 1 tsp mixed spice
- 2 tsp ground ginger
For the Icing:
- 150g icing sugar
- 1 lemon, zested and half of it juiced.
Molasses Ginger Loaf
This Molasses Ginger Loaf is super easy and speedy too! Decorate as you like, but I love the contrast of the dark ginger cake with the pure white icing with a bright lemon sprinkle!
A lot of ginger loaf cakes use black treacle or golden syrup, but this recipe uses molasses instead. The molasses add a depth of rich flavour without piling in quite as much sugar. It’s not quite as sweet as syrup so a hint of bitterness is added which is well contrasted with the ginger and zingy lemon icing.
Give it a go, I'd love to know what you think!
Method:
1. Preheat & prepare: Preheat the oven to 180°C fan/gas 4. Grease and line a loaf tin or if using a BakeryBits paper case have this our ready – no greasing required! I used a 400g paper case for this recipe.
2. Melt the butter: Over the heat add the butter, sugar and molasses until the sugar has dissolved, keep stirring as you don’t want any to burn at the bottom of the pan. Remove from the heat and add the milk, stirring through until all combined. Let this cool slightly before adding the eggs and stirring until all combined.
3. Make the batter: Sift the flour into a large bowl along with the baking powder, mixed spice and ginger. Mix this together before gradually pouring in the sugar and butter mixture. Mix until all is combined and no flour lumps remain.
4. Bake: Scoop the batter into the loaf case and bake on the middle shelf of the oven for 45 – 55 minutes. Test that it is done by inserting a skewer into the middle, if it comes out clean it is done, if not return for a further 5 – 10 minutes. Leave to cool in the tin / case.
5. Make the icing: Zest the lemon into large shavings and set aside. Sift the icing sugar into a bowl and add the juice from half the lemon. Mix until all combined, if you want to drizzle the icing you may want to add 1 tsp of water. Add a little at a time before the desired consistency is achieved. If you want a thicker icing, don’t add water and spread the icing with a pallet knife.
6. Finishing touches: Once the cake is cool, take it out of the tin/ case. Drizzle over the icing and scatter the lemon shavings. This will last in an airtight container for up to a week.
