*Sticky Stem Ginger & Prune Cake*
Makes one medium loaf,
cutting into approximately 10 slices
This may not look like much, but it's fabulous. If you like cakes that are rich, s quidgy moist and totally indulgent, you will LOVE this easy loaf cake! 170g of self raising flour, sifted together with (1 1/2 cups) 3 tsp powdered ginger 120g unsalted butter, softened (8 1/2 TBS) 120g dark soft muscovado sugar (9 1/2 TBS packed) 4 TBS golden syrup (in North America you can use dark corn syrup) 2 large free range eggs, beaten100g of stem ginger in syrup, finely chopped (about 5 knobs) 100g ready to eat prunes, finely chopped (about 2/3 cup loosely packed) To finish: 2 TBS of syrup from the jar of stem ginger 2 TBS demerara sugar (turbinado) Preheat the oven to 180*C/350*F/ gas mark 4. Butter a medium sized loaf tin (about 8 1/2 inches by 4) and line it with baking paper. Set aside. Cream the butter and sugar together until light and fluffy. Beat in the golden syrup. Add the beaten eggs a bit at a time, whisking until thoroughly combined. Whisk in the flour/ginger mixture. Stir in the prunes and chopped stem ginger. Spread the batter into the prepared loaf tin, smoothing over the top. Bake in the preheated oven for 40 to 50 minutes, until the top springs back when lightly touched and a toothpick inserted in the centre comes out clean. Remove from the oven. Immediately brush the top with the stem ginger syrup allowing it to asorb completely. Sprinkle with the demerara sugar and allow to cool completely in the pan. Cut into slices to serve. Delish! |
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