Your bestest ever 'Ginger Loaf' recipe please
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| 1 | Am keen to make one that's nice and moist... thanks so much! babytears - 2010-09-25 08:35:00 |
| 2 | Here's a yummy one - makes 3 - eat one, freeze one, give one away! Mix in a large bowl – 2 cups boiling water,250 g cubed butter. Add 2 cups sugar, ¾ cup golden syrup, 2 tsp baking soda.Stir (using a large whisk is helpful). Add 4 tsp ginger, 2 tsp mixed spice, 2 tsp cinnamon, 4 cups flour, 2 tsp baking powder, Divide into 3 loaf tins (eat one, freeze one, give one away!). ¼ hour @ 180 C then ½ hour @ 160C. Keep testing until skewer comes out clean.Texture better the next day. grandma - 2010-09-25 11:06:00 |
| 3 | I have also used this one which is good too (if you only want to make one.) It was posted by Smiley- Cherub's Old fashioned Gingerbread Loaf... copied from her post and re posted by juliewn: It is easy to make and texture is light. 50gr butter, 1 Tbsp golden syrup,1 egg, 1/2 cup brown sugar, 1C plain flour, 1tsp baking powder,2tsp ginger, 1tsp mixed spice, 1tsp b/soda, 3/4C milk. In a med saucepan, gently MELT the butter and golden syrup together. Add egg, and sugar - mix well. Sift and mix in all other ingredients EXCEPT the baking soda. Mix the soda into the milk then stir it into the mix. (Mixture will be runny). Pour into a baking paper lined loaf tin and cook at 180 - 190 deg for about 35 mins or ready when tested with skewer etc. Do try them both! grandma - 2010-09-25 11:13:00 |
| 4 | Thank you so much grandma.... will try your 1st one today...yum!!! babytears - 2010-09-25 11:59:00 |
| 5 | This message was deleted. cookessentials - 2010-09-25 12:09:00 |
| 6 | Hi Grandma.. Was just about to look for Smiley-Cherubs/Dot's recipe and you've posted it.. it is the nicest ginger loaf I've made.. and a firm favourite here.. juliewn - 2010-09-26 03:03:00 |
| 7 | I had every intention of baking yesterday.... my day didn't go quite as planned! So hopefully today will be the day!!! babytears - 2010-09-26 08:29:00 |
| 8 | This message was deleted. fauna1 - 2010-10-04 09:30:00 |
| 9 | Gingerbread Preheat oven to 160 C (325 F). Pour into a greased loaf pan and bake for 45-50 minutes or until a skewer inserted comes out clean and gingerbread springs back when touched. boxsters3 - 2010-10-08 18:39:00 |
| 10 | Annabelle White’s - Easy Gingerbread (I make with milk rather than buttermilk & with Mixed Spice rather than ground aniseed) 200g butter Preheat the oven to 160°C. Place the butter, brown sugar, golden syrup and milk in a pan. Sift all the dry ingredients into a bowl. Add the crystallized ginger. Make a well in the dry ingredients and add the liquid mixture. Stir until just combined. Pour into a greased loaf tin or 20cm square tin. Bake for 50-55 mins at 160°C. Annabelle’s tips: Another great suggestion is to serve a slice of this ginger bread as the base for poached pears or tamarillo’s. Just top with thickened cream or custard. boxsters3 - 2010-10-08 18:49:00 |
| 11 | Awwwwwwwwww yum thanks boxster! babytears - 2010-10-08 18:51:00 |
| 12 | why,why, does gingerbread, (my fav loaf) have to have so so so much golden syrup. having to watch my sugar intake, if you cut the amount by half, would you still get a nice loaf. just love gingerbread. korbo - 2010-10-10 07:21:00 |
| 13 | the first recipe, do you cream the butter and sugar, or how do you put it together korbo - 2010-10-10 07:22:00 |
| 14 | The member deleted this message. korbo - 2010-10-10 07:22:00 |
| 15 | No need for anything fancy like that korbo - the butter melts in the boiling water as you stir it. All the rest of the ingredients are then added (stir or whisk as you go) - easy as pie, do try it. (When the frozen one is defrosted, it's just as though it has just been baked.) grandma - 2010-10-10 08:28:00 |
| 16 | Dark Moist Gingerbread 2 tsp mixed spice petal1955 - 2010-10-13 15:51:00 |
| 17 | Cookessentials - I took your recipe with me to Wellington and both my father and brother enjoyed it, but it only made one loaf. calista - 2010-10-15 16:47:00 |
| 18 | bump dilligaf_dah - 2010-10-17 22:58:00 |
| 19 | This message was deleted. cookessentials - 2010-10-18 10:12:00 |
| 20 | 22cm x 12cm -about 6 cups. My loaf tins are inherited form my mother and her cousin. Heaven knows how old they are, but I love using them because of the memories. calista - 2010-10-19 07:56:00 |
| 21 | This message was deleted. cookessentials - 2010-10-19 09:52:00 |
| 22 | This message was deleted. cookessentials - 2010-10-23 18:21:00 |
| 23 | grandma wrote:
I use this one but have always used cold tea instead of just water and it is super moist and very yummy. liamjosh - 2010-10-23 21:39:00 |
| 24 | This message was deleted. cookessentials - 2010-10-31 20:22:00 |
| 25 | Thanks grandma for this one. I made 10 last week to go with all my school gala day baking. People are now asking me for the recipe. samsnan - 2010-11-01 16:03:00 |
| 26 | This message was deleted. katienz11 - 2011-06-23 12:07:00 |
| 27 | Ginger Loaf lx4000 - 2011-06-23 15:53:00 |
| 28 | thambs up to grandmas ginger loaf, it made two and is soooooooo nice. Thank you for sharing nanee2jlp - 2011-06-25 20:45:00 |
| 29 | A pleasure melford - it's always good to share a successful recipe. grandma - 2011-06-25 21:18:00 |
| 30 | The first posting by Grandma for gingerbread is the best - its divine. rrrg - 2011-06-29 21:40:00 |
| 31 | Bumping so i can find it again when i get home from work :) whiskey13 - 2011-06-30 14:25:00 |
| 32 | I agree... grandma's first recipe here is damn good.... I now make it often and guess what I have one in the freezer that I put in there Sunday babytears - 2011-06-30 18:12:00 |
| 33 | Made Grandmas first recipe, lovely!!! Thanks for sharing the recipe. Thought I would ice one, but wondered what icing would be the best. Any thoughts anyone? Thanks! susan21 - 2011-07-08 11:13:00 |
| 34 | This message was deleted. elliehen - 2011-07-08 12:36:00 |
| 35 | Great thanks elliehen, sounds lovely. susan21 - 2011-07-08 13:34:00 |
| 36 | This is divine Method · Grease and line the base of an 11cm x 30cm loaf tin (or alternatively a 23cm square tin). · Into a large bowl sift flour, brown sugar, baking soda, baking powder, ginger, mixed spice, nutmeg and cinnamon. ( I just stir in the brown sugar to hard to sift!) · In small saucepan melt golden syrup with butter. · To the dry ingredients add the golden syrup mixture followed by eggs and milk. Combine ingredients well, using a whisk (this is a very wet mix). Pour into prepared tin. · Cook in loaf tin for 1 hour 10 minutes (in the square tin for 45 minutes) or until metal cake skewer comes out clean. When cooked leave in tin to cool for 30 minutes or more before turning out. ruby19 - 2011-07-09 08:31:00 |
| 37 | ruby19, I agree that ginger loaf improves with age! lx4000 - 2011-07-09 08:51:00 |
| 38 | Ginger Loaf - delicious! 2c flour, 1c milk, 1c sugar, 1 egg, 2 tbs golden syrup, 1tsp ginger, 1tsp cinnamon, 1tsp mixed spice, butter size of an egg, pinch salt. Beat all ingredients together for 8 mins, then add 1tsp baking soda dissolved in 1tbs boiling water. Pour into loaf pan greased & lined. Bake 180c for approx 30 - 45 mins. Test with a skewer. Enjoy! bev00 - 2011-11-20 00:25:00 |
| 39 | grandma wrote:
Used this recipe today and made it into muffins. It is such a yummy recipe. So light and fluffy. I normally fail big time at making muffins but these turned out perfect. I iced them with butterscotch icing and they were super good :) tararenee - 2012-03-15 21:31:00 |
| 40 | Sounds yummy! Must do some baking. lindylambchops1 - 2012-03-15 21:58:00 |
| 41 | bumping for gingerbread recipes unknowndisorder - 2012-06-18 16:09:00 |
| 42 | Thankyou. I had looked on this thread but they all look slightly different to the one I used to make. Will try a different recipe I guess :-) linda125 - 2012-06-18 16:12:00 |
| 43 | Gingerbread (cake, loaf or 18 muffins) 100grm butter Grease & flour tin or loaf pan or use patty paper cases in muffin tray. Cake - 180c 30-40mins I have been making these for 30yrs & never had a failure. I free flow freeze the muffins & after thawing in the microwave for 20secs they make a lovely pudding served with ice cream, custard etc. Quotesue1955 (192 ) 10:19 am, Sat 4 Jun bev00 - 2012-08-14 20:25:00 |
| 44 | With any recipe for ginger load that requires golden syrup - replace it with treacle - it is gorgeous :) jimdouglas - 2012-08-17 18:28:00 |
| 45 | bump sue1955 - 2012-08-25 16:20:00 |
| 46 | GINGERBREAD LOAVES WITH BRANDY BUTTER FROSTING Makes 14 mini loaves. Usually the gingerbread is made in a large, deep loaf tin but we also love it made as individual servings in mini loaf tins. We like to pipe frosting on to the loaves, and for very special occasions decorate with tiny gold edible balls. With this recipe it is very important not to boil the golden syrup and butter. Allow it to cool before adding to the dry ingredients and because the liquid activates the baking soda, place into a pre- heated oven pronto. Only fill the tins to the amount specified. You can freeze the loaves but without adding the icing sugar sprinkle and the frosting. However, they won't be quite as good as freshly baked. Ingredients 280g (2 cups) flour 200g (1 cup) brown sugar 1 tsp baking soda 1 tsp baking powder 2 dessertspoons powdered ginger 1/2 tsp mixed spice 1/2 tsp nutmeg 1 tsp cinnamon 360g (1 1/3 cup) golden syrup 225g butter (roughly diced) 2 eggs (lightly beaten) 250ml (1 cup) milk 70g (10-12 pieces) crystallised ginger (cut into 5mm dice) 50g ( 1/2 cup) toasted walnuts (roughly chopped) icing sugar to sprinkle Brandy Butter Frosting Preheat oven to 150 degrees Celsius. Grease sides and bases of two trays of 8 mini loaf tins and line bases with baking paper. Sift flour, brown sugar, baking soda, baking powder, ginger, mixed spice, nutmeg and cinnamon into a large bowl. In a small saucepan set over a low heat, place golden syrup and butter and melt but do not allow to boil. Cool. Pour into dry ingredients followed by eggs and milk. Using a hand whisk, quickly mix ingredients but only till they are mixed. This is a very wet mix. Ad Feedback Pour into prepared tins to three-quarters full. Sprinkle with ginger and walnuts. Place into preheated oven and cook for 25 minutes or till a metal cake skewer comes out clean when inserted. Remove from oven and leave in tins to cool for at least 15 minutes before turning out. Cool completely, sift icing sugar lightly across the top and frost with Brandy Butter Frosting. Leg 4 BRANDY BUTTER FROSTING Makes 360g Ingredients 115g butter (softened and cooled) 210g (3 cups) icing sugar (sifted) 1/4 tsp vanilla extract 1/4 tsp freshly grated nutmeg 35ml (2 Tbsp + 1 tsp) brandy Place butter, icing sugar, vanilla and nutmeg into bowl of an electric mixer. Beat on high speed till light and fluffy. Scrape down the side of the bowl and beat again to ensure an even consistency. Reduce speed of mixer and slowly pour in brandy until it is entirely amalgamated. Use immediately or store in refrigerator, wrapped in plastic wrap, for up to three days. If storing, bring back to room temperature before applying. bev00 - 2012-11-02 00:29:00 |
| 47 | bump matuq - 2013-11-01 08:33:00 |
| 48 | Anyone cooked gingerbread in nut loaf tin? supercook - 2013-11-01 09:06:00 |
| 49 | Bump. Just looks too good to lose.... wendalls - 2014-10-29 22:53:00 |
| 50 | bump uli - 2015-10-25 18:29:00 |
