Ginger loaf from The Primrose Bakery Book by Martha Swift and Lisa Thomas

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Melanie on July 01, 2014

    Delicious cake and very easy to prepare - saucepan / bowls only. I made a few substitutions as noted, which meant that I didn't have any syrup to glaze the cake with - it was still fantastic. I substituted golden syrup for treacle, brown sugar for molasses sugar, and crystallised ginger for stem ginger.

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