Sticky Ginger Loaf Cake

Rich, warmly spiced and topped with a glossy ginger glaze, this sticky loaf cake is perfect with an afternoon cuppa. Just Fresh Ginger Juice adds a warming kick to both the cake and the syrup, which soaks into the loaf for a deliciously sticky finish.

Ingredients

  • 175g unsalted butter

  • 150g soft brown sugar

  • 100g golden syrup

  • 3 tbsp Just Fresh Ginger Juice

  • 2 large eggs

  • 200g plain flour

  • 1 tsp baking soda

  • 1 tsp ground cinnamon

  • 100ml milk

For the sticky ginger glaze

Method

  1. Preheat the oven to 170°C (150°C fan). Grease and line a standard loaf tin.

  2. Add the butter, brown sugar and golden syrup to a saucepan. Heat gently until the butter has melted, then remove from the heat and leave to cool until lukewarm.

  3. Stir the Just Fresh Ginger Juice into the butter mixture, then whisk in the eggs and milk.

  4. In a large bowl, combine the flour, baking soda, ground ginger and cinnamon.

  5. Gradually pour the wet mixture into the dry ingredients, stirring until just combined.

  6. Pour into the prepared tin and bake for 45–55 minutes, or until a skewer inserted into the centre comes out clean.

  7. While the cake is still warm, make the glaze. Add the ginger juice, golden syrup, brown sugar and butter to a small saucepan. Heat gently, stirring until melted and smooth.

  8. Poke a few small holes in the top of the warm loaf and slowly spoon over the glaze. Allow it to soak in, then leave the cake to cool in the tin before lifting out and slicing.

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