Treacle Ginger Loaf Recipe

100 g

1/2 cup

1/4 cup

2

1/4 cup

2/3 cup

1/2 cup

1 tablespoon

1/4 cup

Unsalted butter

Caster sugar

Soft dark brown sugar

Eggs, lightly beaten

Black treacle

Self-raising flour

Plain flour

Ground ginger

Milk

Icing sugar, for decoration

• Preheat oven to moderate 180^oC. Brush a deep, 21 x 14 x 7 cm loaf tin with melted butter or oil, line base and side with paper, grease paper.
• Using electric beaters, beat butter and sugar in small mixing bowl until light and creamy.
• Add eggs gradually, beating thoroughly after each addition. Add treacle, beat until just combined.
• Transfer mixture to large mixing bowl.
• Using a metal spoon, fold in the sifted flour and ginger alternately with the milk.
• Pour mixture into prepared tin; smooth surface. Bake for 40 minutes or until skewer comes out clean when inserted in centre of cake.
• Leave in tin 20 minutes before turning onto wire rack to cool.
• Dust cake with sifted icing sugar.