Sticky treacle and ginger tea loaf recipe

Step 1

Preheat oven to 180C/160C fan-forced. Grease and line a 9cm-deep, 11cm x 20cm loaf pan with baking paper, extending paper over long sides.

Step 2

Place butter, sugar and treacle in a medium saucepan. Place over medium heat and cook, stirring, until sugar has dissolved. Remove from heat and stir in buttermilk. Cool for 20 minutes. Whisk eggs into treacle mixture.

Step 3

Whisk flour, bicarbonate of soda, spices and a pinch of salt in a large bowl. Add treacle mixture and stir until combined. Pour into prepared pan and sprinkle with glace ginger. Bake for 1 hour or until a skewer inserted into the centre comes out clean.

Step 4

Brush top of cake with marmalade. Cool cake in pan for 20 minutes, then transfer to a wire rack to cool. Serve warm or at room temperature with extra butter.