A Family Favourite | Seasonal Ginger Cake Loaf

One thing I love about autumn is all the seasonal inspired flavours, cinnamon, apple, toffee, caramel, ginger it goes on, starbucks brings out its Pumpkin Spice Latte and my Dad gets baking his traditional family favourite, a recipe he has been perfecting for I don't even know how long and I have to say he is basically there. His cake is so scrummy, I actually have to leave the room to stop myself cutting another slice. It's such a light, airy and soft cake with an amazing sweet spicy gingery flavour it is so warming and comforting and the little special bit I enjoy the most, are the small crystallized ginger pieces my dad scatters into the batter before he bakes it. It is definitely one of my favourites to indulge in on a cool autumn evening, cosied up in a blanket with a lovely cup of tea. Though last weekend the weather was so nice I thought I would take full advantage of it and shoot some photos of the cake in the garden. 

The recipe is an old one and was in lbs but I've tried my best to convert it over so you guys can try it too oh and it's a pretty big mixture too, my Dad halved it so you don't wind up with loads of cakes. From his original recipe we got 4 loaves, yep we're pretty much stocked up for winter! But with this recipe you should get 2 give or take.

Ginger Cake Loaf (makes 2-ish)

loaf tin
(greased and lined with baking parchment)
180 degrees

10oz (300g) Self Raising Flour (seived)
4oz (100g) Cooking Oil
6oz (150g) Sugar
3tsp Ginger Powder
8oz (200g)  Crystallized Ginger Pieces (you may need to chop them smaller)
3 Eggs 
Add Milk to get to a dropping consistency

And all my Dad does is whack it altogether in a bowl and stir. It takes about 30 - 45 mins depending (wait till it's golden). It's so easy, it's actually unbelievable how good it tastes! 


What do you love to indulge in in autumn? And let me know if you try the recipe! I would love to see photos and what you thought! 



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