"Into The Woods" Ginger Loaf Cake
Today was the day to make my "Into The Woods" spiced ginger loaf cake with seeds, nuts and dates. Freezing temperatures always find me seeking the comfort of log fires and the smell of delicious cake floating through the house ...
A winter day favourite, easy to make and perfect to enjoy with a cup of something hot. Cut yourself a slice and venture to the icy outdoors wrapped in a blanket! If you like spiced winter treats then this is the one is for you, bon appétit !
100g mixed Seeds and extra to sprinkle on top of the loaf
20g chopped dates
80g mixed nuts, roughly chopped (I leave quite big pieces)
125g golden syrup
100g plain flour
25g self raising flour
2 heaped teaspoons of ground ginger
1 teaspoon mixed spice
Pinch of salt
1 teaspoon of bicarbonate of soda
100g caster sugar
1 egg, beaten
Line a 2lb loaf tin or grease. Pre heat oven to 170c or 160c if you have a fan oven or gas mark 3.
Melt the butter and golden syrup in a saucepan over a low heat, stir until smooth and remove.
Combine both flours, baking soda and spices. Add sugar and salt giving it a good stir. Next add the beaten egg and milk until silky smooth and begin to gradually add the melted butter and golden syrup. Make sure it is all combined and finally add your dates, nuts and seeds remembering to save some seeds for the top of the loaf.
Pour into the loaf tin and tap a few times to make sure it is even and then sprinkle the remaining seeds. Cook for 55 mins in a regular oven and 50 mins for fan assisted. It should rise and be firm to the touch with a lovely toasty top. Leave to cool in the tin for 10 mins and then turn out onto a wire rack.