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ginger and golden syrup loaf cake – 1 year on

18 March 2021 by Dominic Franks

ginger and golden syrup cake

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.

ginger and golden syrup cake

  • 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

In a large bowl (or the bowl of your stand mixer,) beat the eggs and sugar until pale and doubled in volume, then add the syrup and mix in, then add the oil and mix in, then bicarb in water and mix in.
Fold in all dry ingredients.  It will be a very sloppy mixture but this is how it should be.
Pour into loaf tin and bake for 45 minutes but test after 40 mins, if it’s getting too dark, turn down the heat to 160C, you can always place some foil over the top at the end to stop it burning.
It’s ready when a skewer or knife inserted comes out clean.  Leave it to cool on a wire rack before serving.
ginger and golden syrup cake
Eat and of course, enjoy!

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Filed Under: Cakes Tagged With: cake, ginger cake, golden syrup, lockdown, one year on, pandemic

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Comments

  1. Jean says

    22 March 2021 at 8:49 am

    It might be officialy Spring but it’s still ginger cake weather! Yum!!

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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