Spelt ginger cake is moist and light, plus sugar and spice and all things nice. It keeps well for days, I love this slightly toasted with a little butter. Black treacle and dark brown sugar help keep this spelt ginger loaf cake moist and light. You could also double this ginger loaf recipe to make a larger bundt cake or large round.

I love anything ginger and this is a delicious treat if ginger is your thing too.
Feel free to swap the spelt flour for regular white flour.

Takes = 15 mins
Bakes = 40 mins
Makes = 8-10 slices

Ingredients

  • White Sifted Spelt Flour – 200g (about 1 + 1/3 cups)
  • Dark Black Treacle or golden syrup – 150g (about 1/2 cup + 2 tbsp)
  • Dark brown sugar – 50g (about 1/4 cup)
  • Caster sugar – 50g (about 1/4 cup)
  • Unsalted butter – 110g (about 1/2 cup, 1 stick)
  • Large eggs – 2
  • Bicarbonate of soda (baking soda) – 1 tsp
  • Ground ginger – 2 tsp
  • Ground cinnamon – 1 tsp
  • Pinch of salt
  • Boiled water – 100ml (1/3 cup + 3 tbsp)
  • Stemmed ginger chopped (optional) – 50g (2 balls)

Method

  1. OVEN preheat to 170˚C fan, Gas Mark 3, 325˚F , then butter and line a small loaf tin
  2. SIFT flour, bicarbonate of soda and spices, then set aside.
  3. MIX butter and sugars until blended for a few minutes in a large mixing bowl.
  4. THEN add in eggs I use the paddle attachment on my kitchen aid stand mixer.
  5. ADD in black treacle directly into the mixing bowl and combine until blended.
  6. ADD in chopped ginger if desired.
  7. ADD flour to mix and then boiling water.
  8. MIX gently until combined.
  9. POUR into your prepared tin
  10. BAKE 35-40 mins.
  11. COOL in tin before removing.