This Glazed Ginger Cake truly is comfort in the guise of a golden-brown loaf cake. Baked with jaggery – it’s soft, marvellously-moist and crowned with a sticky treacle glaze for a naughty dash of decadence!

Traditionally speaking, ginger or gingerbread cake is a treat typically reserved for Christmas, with just its warming scent the epitome of that festive feeling. However, you might find yourself baking this cathartic classic well beyond the festive season too, as it so incredibly well suited to a rainy afternoon, cosily spent ensconced by the window, sipping a cuppa whilst nose-deep in a book.

This Glazed Ginger Cake Is All Kinds Of Comforting

Ayushi Gupta-Mehra

This Glazed Ginger Cake is the epitome of comfort in the guise of a golden-brown loaf cake. Baked with jaggery – it's soft, marvellously-moist and crowned with a sticky treacle glaze for just that right dash of decadence!

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Course Dessert

Servings 9

Ingredients

½ cup butter
1 cup all-purpose flour
1½ tbsp golden syrup
1 large egg
½ cup jaggery (you can also use brown sugar if you prefer)
1 tsp baking powder
1 heaping tbsp powdered/ ground ginger (I got mine from Praakritik)
½ tbsp cinnamon
½ tsp vanilla extract (I used Sprig‘s Extract of Natural Bourbon Vanilla)
¾ cup milk
1 tsp baking soda

For the glaze:

2 tbsp dark brown sugar
2 tbsp golden syrup

Instructions

Preheat the oven to 180°C and line a small cake tin/ loaf tin with parchment paper, greasing well.
Melt the butter and the golden syrup together on the stove, removing from heat once done.
Sift together the flour, baking powder, ground ginger and cinnamon. Set aside.
Add the baking soda to the milk, giving it a quick stir. Set aside.
Add the egg and jaggery to the melted butter & syrup mixture, beating well to combine. Then whisk in the vanilla extract.
Now fold in the dry ingredient mixture into this wet mixture in batches, alternating with stirring in the milk. Don’t overmix! { Over-mixing will develop the gluten in the batter, causing your cake to become more dense and chewy. }
Pour the batter into your prepared loaf tin and bake for 25 – 30 minutes. Use the toothpick test to check for doneness: a toothpick or skewer inserted in the middle should come out clean (no crumbs attached).
Remove the cake from the oven and while it is cooling, make the treacle glaze. Heat the sugar and syrup together on low heat until combined. Then prick the surface of the cake (you can use a skewer) and brush the glaze generously over.
Let the cake cool on a wire rack before slicing and digging in!