Description
This one smells like your kitchen actually did something impressive. It’s a proper old-school gingerbread loaf, a bit sticky, a bit bold, and honestly better the next day if you can wait.
Ingredients
Units
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- 2 1/2 cups all-purpose flour
- 1 cup black coffee, cooled
- 2 tsp ground ginger
- 1 tsp mixed spice
- 1 cup oil
- 3/4 cup sugar
- 1/2 cup syrup (golden syrup or molasses both work)
- 3 eggs
- 2 tsp bicarbonate of soda dissolved in 2 tbsp hot water
- 1 tsp baking powder
Instructions
- Preheat your oven to 325⁰F (160⁰C).
- Grease and line a large loaf tin.
- In a bowl, beat the 3 eggs with the 3/4 cup sugar until slightly thickened and pale.
- Pour in the 1 cup of oil and 1/2 cup syrup, then mix until smooth.
- Stir in the 2 tsp ground ginger and 1 tsp mixed spice.
- Add the 2 1/2 cups of flour in batches, alternating with the 1 cup of cooled black coffee. Start and end with flour. Don’t overmix; fold until combined.
- Stir in the 2 tsp bicarbonate of soda dissolved in 2 tbsp hot water and the 1 tsp baking powder. The batter will loosen slightly.
- Pour into your prepared loaf tin and smooth the top.
- Bake for about 1 hour.
- Start checking at 50 minutes, as ovens vary. A skewer should come out mostly clean with a few sticky crumbs.
- Let it cool in the tin for 10 to 15 minutes, then turn it out onto a rack. It firms up as it cools, so don’t panic if it feels soft.
- If you can wait, this loaf actually improves after resting overnight.
Notes
Created, prepared, tried, and tested by Hannah
