Vintage Monday - Brown Sugar Loaf with Ginger Honey Syrup

11.26.2012


Finally, spring fruit is starting to appear in the market, so it´s time to make this focaccia, this gorgeous jam, a boozy cake, these fudgy brownies, and this refreshing salad.

This is what this city looks like these days. The Jacarandá, my favorite tree, is in full bloom, covering streets with those gorgeous lavender flowers. Move over cherry blossoms.


A little bit of everything...

This recipe is really old-fashioned, makes just one loaf and has that slightly caramel but very plain taste that allows for things like nuts, dried fruits or chocolate to be added or syrups and glazes to be poured on top. Or both. Or nothing, just dusted with confectioners´ sugar before serving. Your choice.

I drizzled it with ginger honey syrup right out of the oven. While surfing tv cooking shows, I saw Ines (a pretty well known bartender here) make a ginger syrup to use in a drink. Somehow, when I was bookmarking this recipe the syrup seemed perfect, and I made it with honey to add a different sweetness to it. The final flavor is spicy sweet and perfectly balanced.



BROWN SUGAR LOAF CAKE WITH GINGER HONEY SYRUP
adapted from The Pocket Cookbook, by Elizabeth Woody from Mc Call´s magazine staff

Makes 8 servings

Ingredients 

For the brown sugar loaf cake:
1/3 cup (75g) unsalted butter, at room tº
¾ cup light brown sugar (I used organic)
2 eggs
1 ¾ cups (250g) all purpose flour
3 teaspoons baking powder
¼ teaspoon salt
2/3 cup milk
¼ teaspoon vanilla extract

For the Ginger Honey syrup:
½ cup honey
½ cup water


½ oz. chopped fresh, peeled ginger

Directions

For the brown sugar loaf cake:
Preheat oven to 350º. Butter a medium loaf pan.
In a large bowl beat butter and sugar until creamy, about 2 minutes. Add eggs one at a time, beating well after each addition.
Sift together flour, baking powder and salt. Add to the egg mixture in three additions, alternating with milk and vanilla in two additions.
Pour into prepared pan and bake for about 45 mintues or until a tester comes out clean. It will become shiny on top.
Transfer to rack, poke surface of loaf with a wooden brochette skewer, and pour ½ cup of honey syrup on top of hot cake. Let cool.
Unmold, dust with powder sugar and serve.

For the Ginger Honey Syrup:
Put three ingredients in a small saucepan, cover and let boil for 3 minutes. Turn off heat and let ginger cool in the syrup. Refrigerate until ready to use.

26 comments:

  1. yumm ! love all the ingredients in this one. I could eat it like cake :)

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  2. Beautiful cake! The brown sugar gets me every time. I think it adds a wonderful flavor to cakes and is not used often enough.

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  3. A lovely cake. Very moist and smooth.

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  4. Ginger is one of my favorite winter spices. The touch of warmth it brings to our icy world is such a delight!
    A most splendid cake with tea or coffee! And just perfect for an afternoon treat!

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  5. The cake sounds delicious with the ginger honey syrup. We used to live in Miami and when the Jacarandas were in bloom the whole neighborhood seemed to glow from their beautiful blossoms.

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  6. Paula, this cake looks and sounds so lovely. It'd be the perfect thing to eat on this Monday morning with my tea. I love that you made a ginger honey syrup for it - I can just imagine how it improved on this already delicious loaf.

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  7. I can imagine slathering a warm piece with syrup and devouring it, too tasty :)

    Cheers
    Choc Chip Uru

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  8. I must make this wonderful dish, thanks for sharing.

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  9. Sounds and LOOKS amazing!! Have to go run for a loaf pan.

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  10. Oh, man...a cake soaked with ginger syrup sounds SO good! Beautiful photos, too, Paula~

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  11. Sounds too good to miss such thing! Must try this weekend :D Thanks :)

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  12. I love loaves that have a great syrup. This sounds fantastic!

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  13. This sounds good, Paula, and looks pretty. I like breads like this that are rather plain with no frosting needed. The syrup sounds delicious. Love the story about how you came up with it.

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  14. seriously YUM! i have book marked this and hope to make it soon. where do you find the time to bake and eat all these amazing goodies? everytime i come here you tempt me so :-)
    i grew up in a part of sydney/australia that had jacarandas - where i live now in hobart, they do not grow - and pics like that remind me how beautiful they are. we had them in our shcool grounds. wonderful.

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    Replies
    1. I want to go to Australia even more now that they have my fav trees!

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  15. What a beautiful, simple recipe. I love that it can be dressed up or down with different spices and flavours. Gorgeous.

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  16. Oh, this sounds just perfect for afternoon tea! (Or, afternoon cocoa in my case...) The ginger syrup could be used on so many things - on a lemon pound cake would be divine!

    I loved the photos of the jacarandá trees - they are truly the most lovely tree and we have so few here in the desert - just not the right climate. Now I know that mid-November is the perfect time to visit B.A.!

    ~ David

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  17. Mi vida es un gran lio, por eso casi no tengo tiempo de postear ni de ir comentando en vuestros blogs, aunque el tuyo lo miro con mucha frecuencia y me siento fatal cada vez que veo todos tus progresos y la buena pinta que tiene todo y yo nada de nada!!! Cocino pero casi no pongo nada en el blog.... Tengo que recuperarlo y quiero, poco a poco!!! Este bizcocho parece perfecto, simple y exquisito, eres genial Paula!!!!

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    1. Me gusta ver un comentario tuyo Mireia! A veces la vida cambia y hay que dejar que asi sea, sin desesperarse por no poder hacer todo. Ya volveras a econtrar tu ritmo con tu blog.

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  18. Paula, this looks like a perfect cake to enjoy with a steaming cup of afternoon tea!

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  19. Paula, An absolutely lovely cake!! I would love a piece with my cup of tea right now! I love the flavor of ginger…so warm and comforting!

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  20. Paula, this sounds truly amazing. What could go better with ginger than brown sugar?

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  21. That looks wonderful. I love when cakes are drizzled with syrup right out of the oven. I so wish all the spring produce was still around here, along with the weather.

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  22. I like a bit if everything myself, and this ginger loaf sounds fantastic.

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  23. Absolutely gorgeous. I'm so taken by the simplicity of the recipe. You can never have enough of recipes like this! Paula this is just too lovely.

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  24. This brown sugar with ginger syrup sounds heavenly. I would love a slice with my tea. Ginger syrup, I think it's brilliant!

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