Baileys Gingerbread Loaf Cake
This Baileys gingerbread loaf cake is soft, moist & perfectly spiced. Adding Irish liqueur to this loaf cake gives it a festive hit of booze!
Servings: 8 Slices
Equipment
- 2 lb Loaf Tin
- Large Mixing Bowl
- Sieve
- Piping Bag
- Cooling Rack
- A Skewer
Ingredients
- 220 g Plain Flour
- 1½ tsp Baking Powder
- ½ tsp Bicarbonate Of Soda
- 1½ tsp Ground Ginger
- 1 tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- ¼ tsp Ground Cloves
- ½ tsp Table Salt
- 100 g Dark Brown Sugar
- 150 g Black Treacle
- 140 g Sour Cream (At Room Temperature)
- 120 g Baileys Irish Cream
- 75 g Vegetable Oil
- 2 Large Eggs (See Notes)
To Pipe On Top (Before Baking)
- 20 g Softened Butter (In A Piping Bag)
Instructions
- Preheat an oven to 175°c/155°c fan (347°f/311°f).
- Grease a 2 lb loaf tin with butter then line the bottom & two longer sides with a piece of baking parchment, leaving a couple of centimetres overhanging the tin's edges (this makes it easier to take the cake out of the tin once it is cooked!).
- Next, sift the flour, baking powder, bicarbonate of soda & all of the spices into a large mixing bowl then add in the salt & brown sugar and whisk to combine.
- Add the treacle, sour cream, Baileys, oil & eggs to the flour then whisk until combined & smooth - don't over whisk though!
- Once mixed, immediately transfer the batter into the lined tin then pipe a thin line of softened butter straight down the middle.Piping a line of butter lets us control how the cake will crack on top as it bakes.
- Bake the cake for 45-50 minutes, until a skewer inserted into the centre comes out clean.
- Once cooked, let the cake cool in the tin for 20 minutes then lift it out of the tin & leave to cool completely on a wire rack.
- When your cake is cool, it can be served straight away or for extra flavour, wrap the cake in clingfilm then leave overnight before serving (this lets the flavours develop).
Notes
1. Baking In An Aga - Bake the cake on a grid shelf placed onto the floor of the baking oven. Slide a cold plain shelf onto the top set of runners just before baking the cake, leaving it in for the duration of the cook.
2. Loaf Tin – You’ll need a 2 lb loaf tin for this gingerbread recipe. The tin should roughly measure 9″ x 5″ x 2.5″. To prevent the cake from sticking, I’d recommend lining the base & two longer sides with a piece of baking parchment, leaving a couple of centimetres overhanging. This acts like a sling, making it easier to remove the cake once it is baked. Make sure to grease each end with butter, as well
3. Room Temperature Ingredients - For a properly mixed cake batter, it’s important that the eggs, Baileys & sour cream are all at room temperature. The butter that’s piped on top should be soft but not melted!
4. Eggs - This recipe uses 2 large eggs. Each should weigh around 60 grams out of the shell.
5. Baileys - We're using original Baileys for this gingerbread, which can be found in most supermarkets.
6. Developing Flavours - Although this cake tastes great just after baking, it will taste even better if you it mature overnight before serving. To do this, simply wrap the cake in clingfilm & let sit either at room temperature or in the fridge.
7. Storage – This cake should be stored in an airtight container or wrapped in clingfilm. Kept at room temperature, it will keep for a couple of days. In the fridge, it will keep for up to 5 days.