Finally, spring fruit is starting to appear in the market, so it’s time to make this focaccia, this gorgeous jam, a boozy cake, these fudgy brownies, and this refreshing salad.
This is what this city looks like these days. The Jacarandá, my favorite tree, is in full bloom, covering streets with those gorgeous lavender flowers. Move over cherry blossoms.
A little bit of everything…
This recipe is really old-fashioned, makes just one loaf and has that slightly caramel but very plain taste that allows for things like nuts, dried fruits or chocolate to be added or syrups and glazes to be poured on top. Or both. Or nothing, just dusted with confectioners’ sugar before serving. Your choice.
I drizzled it with ginger honey syrup right out of the oven. While surfing tv cooking shows, I saw Ines (a pretty well known bartender here) make a ginger syrup to use in a drink. Somehow, when I was bookmarking this recipe the syrup seemed perfect, and I made it with honey to add a different sweetness to it. The final flavor is spicy sweet and perfectly balanced.
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Ingredients
For the brown sugar loaf cake:
- 1/3 cup 75g unsalted butter, at room tº
- ¾ cup light brown sugar (I used organic)
- 2 eggs 1 ¾ cups (250g all purpose flour)
- 3 teaspoons baking powder
- ¼ teaspoon salt
- 2/3 cup milk
- ¼ teaspoon vanilla extract
For the Ginger Honey syrup:
- ½ cup honey
- ½ cup water
- ½ oz. chopped fresh (peeled ginger)
Instructions
For the brown sugar loaf cake:
- Preheat oven to 350º. Butter a medium loaf pan.
- In a large bowl beat butter and sugar until creamy, about 2 minutes.
- Add eggs one at a time, beating well after each addition.
- Sift together flour, baking powder and salt.
- Add to the egg mixture in three additions, alternating with milk and vanilla in two additions.
- Pour into prepared pan and bake for about 45 minutes or until a tester comes out clean. It will become shiny on top.
- Transfer to rack, poke surface of loaf with a wooden brochette skewer, and pour ½ cup of honey syrup on top of hot cake.
- Let cool. Unmold, dust with powder sugar and serve.
For the Ginger Honey Syrup:
- Put three ingredients in a small saucepan, cover and let boil for 3 minutes.
- Turn off heat and let ginger cool in the syrup.
- Refrigerate until ready to use.
adapted from The Pocket Cookbook, by Elizabeth Woody from Mc Call’s magazine staff
Shulie Foodwanderings says
December 1, 2012 at 00:32This brown sugar with ginger syrup sounds heavenly. I would love a slice with my tea. Ginger syrup, I think it's brilliant!
Lyn @LovelyPantry says
November 30, 2012 at 22:29Absolutely gorgeous. I'm so taken by the simplicity of the recipe. You can never have enough of recipes like this! Paula this is just too lovely.
Cakelaw says
November 28, 2012 at 03:22I like a bit if everything myself, and this ginger loaf sounds fantastic.
Laura Dembowski says
November 28, 2012 at 02:08That looks wonderful. I love when cakes are drizzled with syrup right out of the oven. I so wish all the spring produce was still around here, along with the weather.