Cooking with Wine

Preheat the oven to 325F
Sift the flour and ginger together into a large mixing bowl and set side.
Measure 1 tablespoon of the milk into a small bowl and stir in the baking soda
Pour the remaining milk, along with the oil, sugar, corn syrup and molasses into a bowl and stir to combine thoroughly. Next pour the liquid mixture into the dry flour mixture and add the egg followed by the milk and baking soda mixture.
Mix thoroughly into a smooth, thick batter.
Grease your mini loaf pans (we use Baker’s Joy), or brush with butter and line with parchment for easy removal.
Pour the batter into the prepared pans and bake for 50 to 60 minutes, or until a skewer inserted into the center comes out clean.
Let your mini loaf cakes cool in the pan for 5 minutes, then turn the cakes out and transfer to a wired cooling rack to cool completely,
Finally, mix the confectioners’ sugar with enough lemon juice to make a thick pouring consistency.
Once the cake is cool, drizzle the icing over the cake to finish and add the zest for garnish.