In a ginger treacle flavoured mood & a giving state of mind!
I was inspired to make this ginger cake by my post earlier this week…(if you missed it you should definitely go check it out – spiced festive ginger & syrup cookies)…I wanted to make a loaf cake that tasted just as good as a ginger cookie, was equally festive, and of course easy to throw together.
And with Christmas approaching I thought I would start putting together a few gift ideas – and what better to give friends or family than a ready to bake cake in a jar? All you have to do is layer all the dry ingredients in a glass jar (I used coffee jars and soaked off the labels), cover the lid with some brown paper, tie with string and you’re done!!
I’ve designed some charming little tags for you to print out (you can find them at the end of this post), as well as a recipe card for the wet ingridients and the cooking instructions. You can attach both to your jars so your friends will know how to cook their ginger treacle loaf. Print them on brown paper like I did, or on white paper, they look great both ways.
It’s such a personal and fun gift that I’m sure anyone would be thrilled to receive this Christmas!
For me, one of the best things about ginger cookies is how crunchy they are and so I wanted to make a cake that had a similar crunch on the outside, while still maintaining a moist, silky centre.
This ginger treacle loaf is all those things and more – it’s such a good balance of flavours and textures, spicy-ness and sweetness. The yoghurt raspberry frosting tops it off to bring the whole thing together and cuts through the treacle flavour to create the perfect bite.
This loaf has reduced sugar quantities, I used olive oil to replace some of the butter content and I used coconut milk to replace the milk. It’s still a “sometimes” food but it’s definitely healthier than some treats.
Have fun putting your gift jars together and let me know what you think of the recipe!
Download your FREE printable tags and recipe cards below:
- FOR THE CAKE:
- 2½ cups plain flour
- 1 tsp bicarb
- 1 cup dark treacle sugar or molasses sugar
- ½ cup caramel sugar or muscavado sugar
- 4 tsp ginger
- 2 tsp cinnamon
- 1 tsp mixed spice
- 1 tsp nutmeg
- ½ cup butter
- ¼ cup olive oil
- 2 eggs
- 190ml coconut milk
- FOR THE FROSTING:
- ½ cup plain Greek yoghurt
- 1 tsp raspberry jam
- TO MAKE THE CAKE:
- Place dry ingredients in a large mixing bowl and mix together with a wooden spoon.
- Melt butter. Lightly beat egg in a small bowl.
- Add wet ingredients to dry ingredients and mix until smooth.
- Pour mixture into a well greased and floured loaf tin about 20 x 10cm in size.
- Bake at 160°C for 1 hour.
- Leave in the tin until completely cool then turn out onto a cooling rack and allow the bottom of the loaf to cool.
- Place loaf on the plate or board you wish to serve it on.
- TO MAKE THE FROSTING:
- Mix yoghurt and jam together, pour over the loaf and serve.