We all have those days when we wake up, see it’s chucking down with rain, and want to eat cake for breakfast right? It can’t just be me. Well on those days this ginger loaf is one of my go-to cakes, takes 5 minutes to whip up and only 30 minutes to cook. Ready in less time than it takes to feed the kids and make the lunches and then I can pop a bit in everyones’ lunch box… Do the morning drop off and come home for my cuppa and cake. Indulgent yes? Do we care? No. Everyone needs a treat sometime!
1 Tbsp Molasses
1 egg, lightly beaten.
1/2 cup Sugar
1 cup self raising flour
1/2 tsp baking powder
3 tsp ginger
3/4 cup milk
To make this a dairy free recipe – substitute the butter for oil and use Almond Milk instead of regular milk.
Pre heat oven to 180.
In a pot melt the butter and the molasses together, add the sugar, egg and ginger and mix until combined. Add the flour and baking powder and mix well, finally add in the milk.
Put the mixture in a well greased baking tin and cook for 30 minutes, depending on your oven it may take a little more or less time, when a skewer comes out clean it’s ready!
Now enjoy your half an hour with your cake and cuppa ok?
PS If you want an extra bit of indulgence, ice the cake, go on you know you want to 😉