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Whole and sliced brown sugar loaf on paper, yellow flower, jar with syrup

Brown Sugar Ginger Loaf

  • Author: Paula Montenegro
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: International

Description

A beautifully golden Brown Sugar Ginger Loaf cake super moist by the syrup that is infused while the cake is hot.

Sweet and spicy, it’s simply delectable! It can be frozen and lasts for days.


Scale

Ingredients

For the brown sugar loaf cake:

  • 1/3 cup (75g) unsalted butter, at room tº
  • ¾ cup (150g) light brown sugar (dark brown sugar works also)
  • 2 eggs, at room t°
  • 1 ¾ cups (250g) all-purpose flour
  • 3 teaspoons baking powder
  • ¼ teaspoon salt
  • 2/3 cup (170g) milk
  • ¼ teaspoon vanilla extract

For the Ginger Honey syrup:

  • ½ cup honey
  • ½ cup water
  • ½ oz fresh, peeled ginger, chopped or sliced

Instructions

For the brown sugar loaf cake:

  1. Preheat oven to 350º.
  2. Butter a medium loaf pan, 8×4-inches or similar.
  3. In a large bowl beat butter and sugar until creamy, about 2 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Sift together flour, baking powder and salt.
  6. Add to the egg mixture in three additions, alternating with milk and vanilla in two additions.
  7. Pour into prepared pan and bake for about 45 minutes or until a tester comes out clean. It will become shiny on top.
  8. Transfer to rack, poke surface of loaf with a wooden brochette skewer, cake thermometer or similar, and pour 1/2 of the honey syrup on top of hot cake. Brush the remaining half so that all top surface is well covered.
  9. Let cool before removing from pan. If the sides are stuck from the syrup, run a smooth bladed knife around the edges so that it unmolds without breaking.

For the Ginger Honey Syrup:

  1. Put three ingredients in a small saucepan, cover and let boil for about 5 minutes. It depends a lot on how thick you want the syrup.
  2. Turn off heat and let ginger cool in the syrup.
  3. Refrigerate until ready to use. Bring to room t° when you want to use or microwave for 20 seconds or so before pouring onto cake.

Notes

Tips & tricks for making this recipe:

  • Brown sugar: being the star of this cake, I want to clarify that any type of brown sugar can be used. I usually favor a darker one, but lately, I haven’t been able to find it, so light sugar it is. The difference is in the depth of flavor. I find that darker sugar has a more pronounced caramel/molasses flavor, and that translated to the cake. But they all work.
  • Milk: Whole, low fat, and almond milk, they all work.
  • Bundt or round cake: double the recipe and use a 10-cup bundt cake pan or 9-inch round one.
  • Syrup: you can add the room t° syrup to a hot cake or a hot syrup on a room t° cake. That way it will seep and infuse the cake better.
  • Storing: the cake can be frozen (well wrapped) or kept at room t° for 2 days, well wrapped.

Keywords: brown sugar cake, brown sugar ginger loaf

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