I have always followed David Herbert in The Australian Magazine … he has some wonderful recipes and this is certainly one of them.
Ginger is one of those ingredients that you either love or hate … for me it is a love “affair” … of the right kind!
I have made this recipe with and without the syrup as detailed in the original (see here), but my preference is for it without the syrup. And I use more ginger than the original recipe too … told you I had a love affair with ginger!
This makes a large loaf that keeps well for a few days without refrigeration.
Ginger Loaf
Prep time
Cook time
Total time
I have always followed David Herbert in The Australian Magazine … he has some wonderful recipes and this is certainly one of them.
Ginger is one of those ingredients that you either love or hate … for me it is a love “affair” … of the right kind!
I have made this recipe with and without the syrup as detailed in the original (see base for link), but my preference is for it without the syrup. And I use more ginger than the original recipe too … told you I had a love affair with ginger!
This makes a large loaf that keeps well for a few days without refrigeration.
Author: Gina @ The Passionate Pantry
Ingredients
- 30g fresh ginger, peeled weight
- 120g butter
- 130g maple syrup
- 120g molasses
- 2 tbls ground ginger (level tablespoons)
- 1 tsp mixed spice
- 220g light muscovado sugar (or brown sugar)
- 1 tsp sea salt flakes
- 370g self raising flour
- 250g full fat milk
- 2 x 59g large eggs
- Icing sugar for dusting, if desired
Instructions
- Preheat oven to 160°C fan forced, and place rack in middle of oven
- Line a large loaf tin (25cm x 9.5cm base measurement) with baking paper
- Place ginger into TM bowl and chop 3 seconds / speed 7
- Scrape around sides
- Add butter, maple syrup and molasses and heat 3 minutes / 90 / speed 1
- Add the rest of the ingredients in the order listed and mix 10 seconds / speed 4
- If necessary use your spatula to stir around bowl to help incorporate the ingredients as you don’t want to overmix the batter
- Pour mixture into tin and bake for 50 to 55 minutes or until skewer inserted in the centre comes out clean (it took 55 minutes in my oven)
- Remove cake from oven and rest for 10 minutes before removing to a cake rack to cool completely (cool loaf upside down on cake rack to help level top, as the top tends to dip a little and this will help even it out … that is if this bothers you … it does me he he!)
- Once cool dust with icing sugar before serving
Notes
Adapted from recipe here
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