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Ginger Loaf

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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
 
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Served and ready to eat



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:
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
  1. Preheat oven to 160°C fan forced, and place rack in middle of oven
  2. Line a large loaf tin (25cm x 9.5cm base measurement) with baking paper
  3. Place ginger into TM bowl and chop 3 seconds / speed 7
  4. Scrape around sides
  5. Add butter, maple syrup and molasses and heat 3 minutes / 90 / speed 1
  6. Add the rest of the ingredients in the order listed and mix 10 seconds / speed 4
  7. If necessary use your spatula to stir around bowl to help incorporate the ingredients as you don’t want to overmix the batter
  8. 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)
  9. 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!)
  10. Once cool dust with icing sugar before serving
Notes
Adapted from recipe here

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