Ginger Loaf Cake

This is our favourite ginger cake, adapted from a recipe my mum found in the BBC Good Food Magazine. The carrots add a depth of flavour, but aren’t really noticeable in the finished cake, so it is a way of getting vegetables eaten by a fussy toddler!

100g unsalted butter
100g dark muscovado sugar
50g black treacle
50g golden syrup
zest of 1 Orange or 2 Clementines
2tbsps Orange or Clementine Juice
zest of 1 Lemon
140g of grated carrot
4 balls stem ginger, finely chopped up
175g self-raising flour
¼ tsp bicarbonate of soda
2 tsp ground ginger
¼ tsp freshly ground black pepper
2 eggs

Pre-heat your oven to 180C/160C fan/gas mark 4.

Put the butter, sugar, treacle, syrup and half the zests into a large saucepan. Heat gently until everything has melted together.

Add the carrot,

the chopped ginger,

the flour, bicarbonate of soda, ¼ tsp salt, the ground ginger, pepper

and eggs to the pan.

Stir well until you have a smooth batter.

Pour into a lined loaf tin and bake for 45 mins, or until dark brown and risen and a skewer inserted into the middle comes out clean. Cool for 20 mins in the tin, then turn out onto a wire rack.

This cake is lovely the day it is baked, but it is even better if you can stand to leave it for a few days before eating!

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