Ginger And Rhubarb Loaf Cake Recipes

RHUBARB AND GINGER LOAF CAKE

Steps:

• Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Lightly grease and line a 900g (2lb) loaf tin
• Cut a few pieces of the rhubarb into short lengths and set aside. Cut the remaining rhubarb into small dice.
• Beat 175g (6oz) butter and 175g (6oz) sugar together with a wooden spoon or electric beaters until very pale and fluffy.
• Add the eggs one at a time, beating well after each addition. Add a tablespoon of the 200g (7oz) self-raising flour with the last egg.
• Add the chopped stem ginger, then sieve in the remaining flour and 1 teaspoon ground ginger into the bowl Fold in along with 2 tablespoons of milk.
• Fold in the prepared rhubarb and spoon into the prepared loaf tin and level the top. Place the reserved strips of rhubarb on top and sprinkle with a little demerara sugar.
• Bake in the centre of the oven and about 1 hour until golden risen and a cake skewer inserted in the centre comes out clean.
• Allow to cool in the tin for 5 minutes before transfering to a wire rack to cool completely.

GINGER AND RHUBARB LOAF CAKE RECIPE

Steps:

• Preheat oven at 160C/300F/Gas 2
• Cream together the butter and caster sugar in a mixing bowl
• Add the rest of the ingredients and mix well
• Pour the batter mixture into a lined/greased loaf tin and bake in the middle of the oven for 50 minutes until brown on the top and a skewer comes out clean. Leave to cool completely on a wire rack and serve.

RHUBARB AND GINGER LOAF RECIPE

Steps:

• Set the oven to 180°C/356°F/Gas Mark 4. Sift the flour, ginger and salt into a bowl and add the butter, sugar and eggs. Beat to give a smooth, thick mixture. Stir in the rhubarb. Spoon the mixture into the loaf tin and level the surface.
• Bake the cake in the centre of the oven for 45-55 minutes, or until just firm to the touch in the centre and a skewer comes out clean after being inserted into the cake.
• Remove the cake from the oven and leave it to cool for 5-10 minutes, then transfer it to a wire rack.
• Dust the cake with icing sugar just before serving, either warm or at room temperature.

GINGERBREAD & HONEY LOAF

Steps:

• Heat the oven to 180C/160C fan/gas 4 and butter and line a 900g loaf tin. Put the honey, butter and sugar in a saucepan and warm over a low heat, stirring occasionally, until the butter has melted and the sugar dissolved. Remove from the heat and pour in the milk and vanilla, then set aside to cool.
• Tip the flour into a bowl with the baking powder, spices and a pinch of salt. Add the egg, then gently fold in along with the melted butter mixture. Once combined, tip into the prepared tin, place on a baking tray, and bake for 40 mins until springy to the touch and a skewer inserted into the middle comes out clean. Leave to cool for 10 mins in the tin, then place on a cooling rack and leave to cool completely. Will keep in an airtight container for up to four days.