Quick and Easy Ginger Maple Loaf Cake

I have been producing weeks worth of ginger cake loaves for the family to eat in the hope of finding a quick and simple go to recipe like my banana bread.  Well after a few attempts, it’s here to share.   I wanted this recipe to be made just using a handful of store cupboard ingredients I always have to hand, unlike many other ginger cakes.  I also wanted on that was gingery but also not too dark and spicy that the kids turn their noses up.  I was seeking a gingerbread man taste but with a moist cake consistency.

So without further ado here is my new go to favourite Autumnal bake

Quick and Easy Ginger Maple Loaf Cake
A simple, Quick and Easy Ginger Loaf Cake perfect for Autumn.
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1779 calories
299 g
323 g
57 g
24 g
34 g
578 g
1894 g
176 g
2 g
18 g
Nutrition Facts
Serving Size
578g
Amount Per Serving
Calories 1779
Calories from Fat 503
% Daily Value *
Total Fat 57g
88%
Saturated Fat 34g
170%
Trans Fat 2g
Polyunsaturated Fat 3g
Monounsaturated Fat 15g
Cholesterol 323mg
108%
Sodium 1894mg
79%
Total Carbohydrates 299g
100%
Dietary Fiber 6g
23%
Sugars 176g
Protein 24g
Vitamin A
40%
Vitamin C
1%
Calcium
54%
Iron
55%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 60 g butter
  2. 5 Tbsp Golden Syrup
  3. 1 Tbsp Pure Canadian Maple Syrup (optional)
  4. 100 g Plain Flour
  5. 25g Self Raising flour
  6. 100g Caster Sugar
  7. 1 tsp Bicarbonate of Soda
  8. 4 Tsp of Ground Ginger
  9. 1Tsp Cinnamon
  10. Pinch of salt
  11. 100 ml Milk
  12. 1 beaten egg
Instructions
  1. Line a 2 lb loaf tin and preheat the oven to 160 for fan ovens (170 non fan)
  2. Melt the butter, golden syrup and maple syrup in a pan on a low heat, stir occasionally and then once melted remove from heat
  3. Add the flours, sugar, bicarbonate of soda, salt and spices to a bowl.
  4. Gradually add in the beaten egg and milk and mix through.
  5. Add the warm butter and syrup mix into the rest of the mixture and mix to a loose batter.
  6. Pour the cake batter into the lined loaf tin
  7. For fan ovens bake for 40 mins and adjust by 10 ish mins for non fan ovens.
  8. Test the cake is cooked through by inserting a skewer and ensuring it comes out kind of clean.
  9. There will be a darker look to the top of the cake, this is usual for ginger cake.
  10. Slice and Enjoy!
Notes
  1. I have only ever made this cake in my own fan oven, so if you're using a non fan oven just keep an eye on the extra cooking time and adjust accordingly.
  2. This cake can be enjoyed by both adults and children as its a lighter moist ginger loaf bake.
  3. Its also weirdly nice with a bit of butter spread over it!
beta
calories
1779
fat
57g
protein
24g
carbs
299g
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Team Stein https://teamsteinblog.com/

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