High Foss Ginger Loaf Cake

First let me explain the name of this cake: “High Foss”. The recipe is an adaptation from a recipe given to me by my neighbour, Margaret, of High Force Farm, Raydaleside, where High Force is pronounced as “High Foss”.

My adaptation sees much more ginger and some oats added to the mix.


  • 7 oz Plain Flour.
  • 4 oz Sugar.
  • 3 oz Golden Syrup.
  • 2½ oz Butter.
  • 1 oz Oats [optional]
  • 1 oz Ground Ginger
  • 1 dessert spoon of black treacle Tip: rub the spoon in a thin coat of butter to stop the treacle sticking to the spoon.
  • ½ tsp of Bicarbonate of Soda.
  • Pinch of salt.
  • ¼ pint of milk.
Treacle added just needs the milk.

Treacle added just needs the milk.

Add all the dry goods to a large mixing bowl then stir these together before rubbing-in the butter to form a mix like bread crumbs. Next add the warmed Golden Syrup and black treacle and stir these into the mix.



Then add the ¼ pt milk [if it looks a bit dry add a bit more milk] to form a thick mix that drops level in the bowl.

Should self level.

Should self level.

Pour this into a well lined 2lb loaf tin. It is worth spending the time to ensure the tin is properly lined or better still purchase some pre formed loaf tin liners for a 2lb loaf tin. The mix should slowly level out when put into the tin.


While I cook this in the bottom oven of the AGA for 2½ hours, I would guess you could cook it in a low oven, say around 120°C, for about 1 ¾ hours.

To test the cake is ready, it should have risen to fill most of the tin and it should spring back on the top following a light press. You can stick a wooden skewer into the cake to see if the mix sticks to the stick. If it does then the cake is not cooked.

Ginger loaf tin cake.

Turned out nice again.

Leave for a few minutes, then take out of the loaf tin and put on a cooling tray until full cool. This cake is best kept in a sealed tin, and improves with a little keeping.

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