- Serves: 6-10
- Cook Time:
- Prep Time: 10 minutes plus cooling time
- Effort: easy
- 225 g golden syrup
- 100 g butter
- 100 g caster sugar
- 75 g preserved stem ginger, drained and chopped - reserve 3 tbsp of syrup for the glaze
- 200 ml milk
- 2 eggs, beaten
- 225 g self-raising flour
- 1 tbsp ground ginger
- 1 tsp bicarbonate of soda
- 1 tsp salt
1. Preheat the oven to 180C/160C fan/gas 4. Line the base and sides of a 900g loaf tin with baking parchment, with the paper coming above the sides of the tin to enable the cake to be lifted out easily.
2. Place the golden syrup, butter and sugar in a saucepan and stir over a medium-low heat until the butter has melted and the mixture is smooth.
3. Set aside and allow to cool, then mix in the ginger, milk and eggs. Sift the remaining ingredients into a large bowl. Make a well in the centre, then pour in the wet ingredients and mix thoroughly so that you get a runny mixture.
4. Tip the mixture into the prepared loaf tin and bake in the centre of the oven for 50-60 minutes, or until a skewer inserted into the centre of the cake comes out clean.
5. Remove from the oven and drizzle or brush the reserved stem ginger syrup over the loaf while its still hot.
6. Allow to cool for 10 minutes in the tin, then carefully lift the cake out with the lining paper and place on a wire rack. Peel away the baking parchment and leave to cool down completely.
See more cakes from Rachel Allen's Cake Diaries
Text © Rachel Allen 2012. Photography © Philip Webb 2012.
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