The GardyGardeners are ginger fanciers: fresh, glace and crystallised. This is a quick and easy loaf and I love the combination of soft apple, crunchy pecans and then the heat of the glace ginger. This will keep for about a week, wrapped in clingfilm, and the flavour will only improve. Which is a good thing as it was raining so much that there was no gardening on Wednesday and the loaf is stored away for the coming week!!
I pretty much followed the recipe, except I replaced the crystallised ginger with glace. Somehow the chewiness of the crystallised seemed wrong and the glace has proved perfect.
The recipe is in the apple section of the July Delicious magazine. I especially like it as it really is melt and mix.
Apple Pecan and Gingerbread Loaf serves 10-12
- 150g unsalted butter
- 150g brown sugar
- 150g golden syrup
- 200ml milk
- 250g plain flour
- 1 tspn cinnamon
- 1 tspn ground ginger
- 1 1/2 tspn baking powder
- 2 eggs beaten
- 75g pecans, roughly chopped
- 3 pieces of crystallised ginger, chopped -I used 9 pieces of glace ginger
- 2 green cooking apples, peeled, chopped into 1cm pieces
- extra butter for greasing
Grease and line a 1.5litre loaf tin, using the extra butter.
Put the butter, brown sugar and golden syrup in a pan over a medium heat and stir until it is all melted and combined.
Stir in the milk and leave to cool.
Fold in the chopped apple, pecans and ginger.
Pour into the loaf tin and bake for 50 minutes, or until the cake comes away from the sides of the pan and a skewer poked into the centre comes out clean.