Ginger Loaf (Very Moist)

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This a lovely moist loaf and will get better as you store it ( if it lasts that long) I don't ice my loaves, but have added the icing recipe at the bottom of the page. Ginger Loaf.

All purpose flour – 150g
Soft brown sugar – 75g
Butter 75g
Treacle – 100g
Golden syrup – 100g
1 egg (beaten)
Bicarbonate of soda - 1/2 tsp
Zest of a lemon
Ground Ginger - 1 teaspoon
Ground mixed spice - 1/2 teaspoon
Ground cinnamon - 1/2 teaspoon
Milk - 5 tablespoons
Bicarbonate of soda - 1/2 teaspoon
100g crytsallised Ginger chopped lightly

Method
Set the oven to warm up to 160oC

Chop ginger and place to one side.

Sift the flour and the ground spices into the bowl, the mixer bowl if you are using one. Add the grated lemon rind.

Heat butter treacle and syrup. Stir in the sugar so it dissolves cool. Add the beaten egg and milk, mix into dry ingredients.

Dissolve the B.S. in a T of water, add chopped Ginger, put all into mixture

You will see bubbles start to form. Pour into loaf pan or cake tin, that has been linedwith baking paper and bake.

Icing
Sift 50g of icing sugar into a bowl and add the lemon juice slowly until it is just loose enough to pour stiffly from a spoon.

Drizzle over the top of the loaf and then dot the pieces of ginger on top to decorate.

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