Ginger Loaf Cake (Sierra Leonian)

Ginger Cake is common street food in Sierra Leone typically enjoyed as a snack. Ginger is a common ingredient in Sierra Leone often grown in their subsistence gardens. This recipe calls for fresh and ground ginger. Ginger cake is just one of the street cakes you will find in Sierra Leone. There are many sweet cakes that are popular like banana fritters, benni cakes which are made with sesame seeds, or ground nut cakes.

2½ cups all-purpose flour, unbleached
2 Tbsp. ginger root, grated
2 sticks unsalted butter
3 large eggs
1 cup whole milk
1 cup white sugar
1 cup brown sugar
1 tsp. pure vanilla extract
2 tsp. baking powder
2 tsp. ground ginger
1 tsp. ground cinnamon
½ tsp. sea salt
2 Tbsp. confectioners' sugar

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease and flour two bread loaf pans.

In large bowl hand mix flour, baking powder, ground ginger, cinnamon and salt.

In another large bowl, cream butter and sugars until light and fluffy with a mixer. Add in eggs, one at time, the grated ginger root and vanilla into the butter mixture. Add the milk, mix in the flour mixture until incorporated.

Pour ½ the batter into a prepared pan and repeat with the other half.
Bake 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Let cool in pan for 10 minutes, and then turn out onto a serving plate.
Dust with confectioners' sugar before serving.

Makes 8 servings.