Honey & Ginger Loaf Cake

Scrumptious! That's how I'd describe this cake, it started off life as a gingerbread cake recipe. However, as much as I love that I never have treacle in the house to make it on a whim. I do however, always have honey! So with a few little tweaks and swapping out the treacle for honey the Honey & Ginger Loaf Cake was born.

I love these sorts of recipes, where it starts out as one thing but over time you make it into something else as you discover what you do and don't like about it or, what makes it easier for you. I'd happily eat this at any time of day, with a slither of butter or jam. It's delicious with bramble jelly, which is a regular in my fridge at the moment.

The recipe takes about 15 minutes to put together and 45 minutes to cook. Ideally let it cool before tucking in and if you can wait till the next day it will be even better. This recipe makes a runny mixture so its easier if you have a loaf tin liner. If you don't though then just grease and line your tin in the usual way.

I have also made this in an 8 inch square cake tin then iced it, it takes less time to cook this way as it's shallower in the tin, around 20-25mins. This was lovely for portioning up at a family get together as it saved everyone having to spread their own slice with butter.

Recipe

• 85g white caster sugar

• 30g soft dark brown sugar

• 115g butter

• 115g honey

• 170g plain flour

• 1 tsp bicarbonate of soda

• 2.5 tsp ground ginger

• 1 tsp cinnamon

• 1 egg beaten

• 150ml milk

Directions

1. Heat your oven to 150°C fan (170°C without fan / gas 3.5 / 340°F) and prepare a loaf tin with a liner or, grease and line with baking paper.

2. Weigh both sugars, the butter and honey directly into a pot (if you can). Place the pot on a low heat, stirring occasionally, until everything melts together.

3. Sieve the flour, bicarb and spices into a large bowl and mix together.

4. Once the sugar mixture is melted add to your dry ingredients and mix well. Meanwhile add the milk to the same, now empty pot, and place back on the hob.

5. Add the egg to the bowl and mix through.

6. Remove the milk from the heat, give it a swirl to pick up any left over sugar and honey mixture and add to the bowl.

7. Mix well. Take your time and make sure it's thoroughly mixed, you want to make sure there aren't any little flour lumps.

8. Pour the mixture into your tin and place in the oven for 45mins.

9. Check it's cooked by placing a skewer into the middle. If its ready it will come out clean, if its not ready there will be some cake mixture on the skewer.

10. The cake will still be very soft when its ready so leave in the tin to cool for at least 15mins before removing to a cooling rack.

11. Leave to cool completely before eating. This will be even nicer the following day if you can wait until then!