Rhubarb and Gin-ger Loaf

We’ve been filling our evenings learning some new recipes (and making our own) and we’re excited to share them with you. This lovely, spiced ginger loaf is the first of our lockdown baking series, featuring some of our favourite spirits. Topped with a rhubarb and ginger gin glaze, this is a wonderful recipe for chilly winter nights.

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Ingredients

• 2 large free-range eggs

• 200g caster sugar

• 3 tablespoons golden syrup

• 180ml sunflower oil

• 100ml water

• 245g self-raising flour

• 1/2 teaspoon bicarbonate soda

• 4 teaspoons ground ginger

• 1 teaspoon cinnamon

• A handful of stem ginger pieces (optional)

• A handful of dried fruit (optional)

• 50g icing sugar

• 3 tablespoons rhubarb & ginger gin (we used Edinburgh Gin)

We based this on a recipe from the Belleau Kitchen blog, and adjusted it slightly. You can find the original here.

Method

Beat the eggs and sugar until pale and creamy, then combine with the golden syrup, oil and water.

Combine the bicarbonate of soda with the flour. Fold the dry ingredients into the mixture.

Pour into a loaf tin and bake for 45 minutes at 160ºc. Leave to cool before icing.

For the glaze, mix 3 tablespoons of gin to the icing sugar. Slowly add more gin or water until the mixture is runny. Pour over the cake, and leave to soak in for 10 minutes.

We used crystallised ginger, and chocolate-covered ginger pieces to decorate.

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