Comments on: Fresh Ginger, Molasses & Apple Loaf Cake

By: Rebekah Chasse

Rebekah Chasse — Fri, 20 Nov 2020 02:26:02 +0000

Just made this cake and it is ridiculously delicious. The lemon glaze definitely adds a nice spark to the depth of the cake. Really like the gobs of fresh ginger it calls for. It’s been a cold November week here in the Atlantic Provinces and this cake is perfect.

By: Claudia Brick

Claudia Brick — Fri, 06 Dec 2019 03:29:12 +0000

In reply to Sara.

Hi Sara – I’m so sorry to hear that happened! I do find that it is quite a moist loaf too. Did you line the pan with baking paper? That will stop it sticking. Then maybe it just needed a little longer baking time. Sorry I can’t be more helpful!

By: Claudia Brick

Claudia Brick — Tue, 03 Dec 2019 05:58:35 +0000

In reply to Andrea. Hi Andrea! Treacle is pretty much the UK version of molasses, so yes you could definitely substitute treacle here. Just not golden syrup, which is different again, or black strap molasses, which is much more bitter! Hope that helps.

By: Andrea

Andrea — Sat, 30 Nov 2019 11:06:44 +0000

Oooo could i use Treacle instead of molasses..or I guess maybe too thick?

By: Sara

Sara — Tue, 19 Nov 2019 00:50:26 +0000

Hi! I made this cake this evening, and I’m not sure what I did wrong, but when I tried to turn it out of the tin, it ripped apart. It’s as if it’s too moist to hold its shape. Sticking to the tin is never a problem for me, until now. Any suggestions?

The flavor is AMAZING though, omg. I’m eating the chunks that got stuck in the pan.