This ginger and golden syrup loaf cake is the recipe that really marks the start of lockdown 2020 for us. Whilst I realise that many of us won’t be ‘celebrating’ the past year since we locked-down for the first time in the UK, I thought it would be interesting to look back on what I’d been posting here on the blog at this time last March.
I remember the feeling of dread and anxiety as we were all told to stay home and I’m sure like you all, I had some woefully bad nights sleep those first few months. (If I’m honest I’d say that I’m still not quite sleeping brilliantly but that’s another tale for another time.) The first time I mention the pandemic is actually on the 14th March where I share a recipe for a basic white loaf but pretty soon we’re in full lockdown and I can see that for most of the stuff I share I’m wavering between wanting to be helpful and totally avoiding the subject.
The ginger and golden syrup loaf cake recipe is one of those comfort-food type cakes that take me back to lovelier times. It was actually my grandma Jennie’s recipe who then passed it down to my mum, who has since passed it on to me. (I’m now passing it on to all my blog children!) It’s utterly delightful. Soft, sweet and light but with a bit of a kick from the crystallised ginger. It’s a dairy-free cake which is great. If you don’t have corn oil use another flavourless oil such as sunflower or vegetable.
- 2 large free-range eggs (I used 3 small hens eggs from my lovely neighbour Ann – well, from her hens!)
- 200g caster sugar
- 245g self-raising flour
- 4 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon bicarbonate soda in half a cup of warm water
- 3 quarters cup corn oil (I used sunflower oil)
- 3 tablespoons golden syrup
- 4 or 5 chunks of glace ginger – cut into small pieces
Grease and line a 2lb loaf tin and pre-heat the oven to 170C
It might be officialy Spring but it’s still ginger cake weather! Yum!!