Thursday, 30 April 2015

Spiced rhubarb loaf cake

Yes yes more rhubarb. Why the heck not. Last week tart, so this week cake. Loaf cakes are one of my favourite things to make and the addition of mixed spice and ginger makes this lusciously warm. Serve cold or even better warmed up with cream or custard. 

140g butter or margarine 
100g dark brown sugar 
2 tbsp golden syrup 
300g self raising flour
2 tsp mixed spice
1 tsp ground ginger 
1 tsp bicarbonate of soda
2 eggs
250g rhubarb

Preheat the oven to 180/160 fan and grease and line a 2lb loaf tin. Boil the kettle and chop the rhubarb info 1cm pieces.

In a large bowl, beat together the sugar and butter for a few minutes until lighter in colour. Beat in the syrup. Add the bicarbonate to 200ml hot water and mix in with the flour, mixed spice and ground ginger. Finally beat in the eggs and stir in the rhubarb. Pour into the prepared tin and bake for 50-60 minutes until a cake tester comes out clean. If it's browning too much on top, pop a little foil hat on top.

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