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