Oh there is nothing like warm Traditional Gingerbread Loaf Cake fresh from the oven.
Then imagine your slice with a slab of butter. Oh my goodness, absolutely delicious!I’m drooling over the thought now, and I hope you are also because we’ve got for you this great recipe of traditional gingerbread.
Method
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Preheat the oven to 170 degrees.
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Grease a loaf tin well with butter and flour or line well with baking paper.
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Cream the butter and sugar until fluffy and add the spices (except for the crystallized ginger). Add the syrup and mix well.
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Beat the eggs and add to the milk and fold in the egg/milk liquid alternatively with the sifted flour and bicarb until combined.
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Add the ginger pieces and mix through.
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Pour into the loaf tin and bake for 1 hour 15 minutes.
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Remove from the tin and let cool on wire racks.
Recipe Hints and Tips:
- Traditional Gingerbread freezes very well. Cool until room temperature and double wrap in plastic wrap and this will freeze for up to three months.
