Lovely buttered with a cuppa tea! Makes 1 loaf or 12 muffins.
This recipe comes from a friend’s Mother. I have converted this recipe from
ounces to grams. You may also include a touch of nutmeg if you wish.
Note on sugar:The same weight of brown and white sugars has the same sweetness.
170g (6 oz) Cake Flour (85 ml)
7.5ml ginger, ground powder
2.5ml cinnamon powder
2.5ml baking soda (bicarbonate of soda)
113g (4 oz) maple or golden syrup (86ml)
28g (1 oz) butter (29ml) A hard margarine will do fine too
28g sugar (33ml brown or 27ml white) White sugar is sweeter than brown
1 egg, (large) beaten
60ml boiling water
Sift flour, salt, spices and the bicarb together.
Dissolve syrup, margarine and sugar in microwave or on stove top.
Combine together and beat until smooth.
Bake in a pre-greased bread pan or a 12 muffin pan, in a preheated oven at 180 deg C or until tests done.
Never open up the oven door in the first 10-15 minutes of baking.
Loaf is done when a toothpick inserted comes out clean and cake pulls slightly away from sides of tin. When pressed with a finger it should feel slightly springy to the touch and spring back. It should not leave a dent when pressed with a finger. Enjoy!