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Sticky Gingerbread Loaf

This is a lovely festive treat with all the flavours of Christmas.

Method

This is a perfect cake to have available when you are expecting guests as it gets better after a couple of days if kept in an airtight container.

 

I make mine in a special ‘Nordic Ware’ bundt tin but it works just as well in a 1kg loaf tin or a 20cm round loose bottomed cake tin.

 

Line loaf tin with parchment. Pre-heat oven to 160°c.

 

Melt butter, sugar and treacle. Whisk in milk followed by eggs.

 

Sift in dry ingredients and fold in. Pour into prepared tin and bake for 45-50 minutes. Do not open door as the loaf will sink.

 

When cool pour over icing and garnish with ginger and pomegranate.

 

 

 

 

Ingredients

175g unsalted butter


175g dark muscovado sugar


175g black treacle


200ml milk


2 eggs


250g plain flour


1½ teaspoons bicarb


½ teaspoon mixed spice


2 teaspoons ground ginger


30g chopped stem ginger (in syrup)


25g pomegranate seeds


Lemon icing


Serves: 10-12 slices


Dietaries: VEG

Method

This is a perfect cake to have available when you are expecting guests as it gets better after a couple of days if kept in an airtight container.

 

I make mine in a special ‘Nordic Ware’ bundt tin but it works just as well in a 1kg loaf tin or a 20cm round loose bottomed cake tin.

 

Line loaf tin with parchment. Pre-heat oven to 160°c.

 

Melt butter, sugar and treacle. Whisk in milk followed by eggs.

 

Sift in dry ingredients and fold in. Pour into prepared tin and bake for 45-50 minutes. Do not open door as the loaf will sink.

 

When cool pour over icing and garnish with ginger and pomegranate.

 

 

 

 

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