Soft and moist Gingerbread Loaf Cake.
Ingredients
- 115 grams (1/2 cup or 1 stick) unsalted butter, softened
- 90 grams (1/2 cup) brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 60 ml (1/4 cup) molasses
- 245 grams (1 and 3/4 cup) plain flour or all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 120 ml (1/2 cup) full fat milk or whole milk
- 60 ml (1/4 cup) full fat sour cream or Greek-style yoghurt
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a 9 by 5 inch loaf pan with baking or parchment paper.
- In a large mixing bowl, add butter and sugar. Beat with an electric mixer on medium speed until smooth and creamy.
- Add vanilla, egg and molasses. Beat briefly until combined. Don’t worry if the batter goes a little lumpy.
- Add flour, baking powder, baking soda, ginger and cinnamon. Start to beat on a low speed. Slowly add milk and sour and continue to beat until cake batter is thick and creamy.
- Pour cake batter into prepared pan. Bake in the oven for approximately 45-50 minutes* or until a skewer inserted in the middle comes out clean.
Notes
Molasses: Molasses is a thick, dark sugar syrup that boasts a sweet, almost smokey flavour. You can use light molasses or dark molasses in this recipe. Do not use blackstrap molasses or black treacle which is extremely bitter. You can find molasses in most grocery stores, often in the baking aisle or near other sweet syrups like golden syrup or maple syrup. Alternatively, golden syrup would also work but the flavour will be slightly lighter and sweeter.
Spices: Ground ginger and cinnamon give this loaf is sweetly spiced flavour. You can adjust according to your taste.
Sour cream: I recommend using full fat sour cream if you can. Otherwise, a natural-style or Greek yogurt will also work. You could also substitute the milk and sour cream for the same amount of buttermilk if you prefer.
Cook time: Check your loaf at the 45 minute mark. If it starts to look very brown on the outside but isn’t yet cooked on the inside, cover with aluminum foil and keep baking – checking every 5 minutes.
