Waitrose and Partners
Sticky double ginger & rum loaf

Sticky double ginger & rum loaf

We love the nuttiness you get from adding some wholemeal flour to this classic ginger loaf recipe, but by all means use 250g self-raising flour if that is all you have. It will taste delicious either way.

4.5 out of 5 stars(5) Rate this recipe
Vegetarian
  • Serves8
  • CourseCake
  • Prepare25 mins
  • Cook1 hr
  • Total time1 hr 25 mins
  • Pluscooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 125g unsalted butter, plus extra for greasing
  • 125g self-raising flour
  • 125g wholemeal self-raising flour
  • 125g dark brown soft sugar
  • 1 tsp bicarbonate of soda
  • ½ tsp ground mixed spice
  • 20g ginger, peeled
  • 90g stem ginger, finely chopped, plus 1 tbsp syrup
  • 100g golden syrup
  • 50g treacle
  • 120ml spiced rum
  • 150ml whole milk
  • 1 British Blacktail Large Free Range Eggs
  • 75g icing sugar, sifted

Method

  1. Preheat the oven to 180ºC, gas mark 4. Grease and line a 900g loaf tin with baking parchment. Put both the self-raising flours in a large bowl and whisk in the dark brown soft sugar, bicarbonate of soda and ground mixed spice. Finely grate the ginger and stir in with the chopped stem ginger.

  2. Put the golden syrup, treacle, 100ml spiced rum and the milk in a small saucepan over a medium heat. Cut the butter into cubes and add to the pan. When everything has melted and is hot, but not boiling, whisk into the mixing bowl with the dry ingredients. Beat in the egg, then spoon the batter into the lined loaf tin. Bake for 40-50 minutes, or until golden and cooked through when tested with a skewer.

  3. Mix the icing sugar with the stem ginger syrup and gradually add the remaining 20ml rum, adding just enough to make a drizzle icing. Spoon over the cake while it’s still in the tin. Leave to cool for 10 minutes, then remove from the tin and transfer to a cooling rack. Leave to cool completely before serving.

Cook’s tip

If rum isn’t for you, substitute it for the same quantity of cooled black tea.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,957kJ/ 466kcals

Fat

15g

Saturated Fat

8.8g

Carbohydrates

69g

Sugars

47g

Fibre

0.9g

Protein

5.2g

Salt

0.8g

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