If you want to eat this cake during holiday time you need only 15 minutes in the morning. Preparing is very easy – you just mix everything with a fork. It is ready to eat just after baking – tender and aromatic. This cake stays fresh for couple of days, it is soft and moist. The taste of classic ginger loaf is sweetened with prunes and slightly bittered with ale icing. The last one ingredient is not unpleasant just a little wild. Enjoy!
loaf pan 12 inch
- 1/3 cup + 1 tablespoon butter
- 1/3 cup brown sugar (add ½ cup if you like sweeter cake)
- ½ cup molasses
- ½ cup honey
- 1 cup milk
- 2 cup all purpose flour
- 1 ½ teaspoons baking soda
- 3 teaspoons ginger cookies mixed spices (or pumpkin pie spices mix)
- 2 eggs
- ¾ cup prunes, chopped finely
- ½ cup ginger ale
- 2 tablespoons plum juice (you can omit if cannot find)
- 1 tablespoon butter
- ½ cup icing sugar
- 2 tablespoons lemon juice
Preheat oven to 350°F. Grease and line the pan with parchment paper (base and short sides).
Place butter, sugar, molasses, honey and milk in a saucepan and heat on a small heat until sugar has dissolved and butter melted. Bring to the boil and remove from heat. Immediately add baking soda, stir together and set aside for 3-4 minutes. Add flour and spices, mix together. In a small bowl lightly beat eggs with a fork and add to the cake mixture. Add prunes, stir until just incorporated. Pour the mixture into the prepared pan and cover with aluminium foil. Bake for 1 hour, remove the foil and bake for further 30 minutes. The toothpic inserted into the center of cake should be only slightly covered with small crumbles. Remove from the oven, cool in pan.
Icing: place ale and plum juice in a small saucepan and bring to the boil. Boil for 5 minutes and remove from heat. Add butter, mix until has melted. Add lemon juice and gradually add sugar beating with a spoon until the icing is smooth and thick enough.
Remove the cake from pan. Pour the icing over the top of cake letting it drip on sides.
Category: Tea- and bundtcakes.
Tags: ale, Christmas, ginger, honey, prune.