Gingerbread loaf cake
- Lucy Lord
- Nov 13
- 2 min read
Deep, dark and wonderfully sticky, this gingerbread loaf cake is packed with warming spices and three kinds of ginger. Black treacle adds a deep, almost caramel-like richness and its signature dark sponge colour. Have it by itself or top with this light, bright and zesty lemon glaze for the perfect contrast of sharp and sweet in every bite.
Time to prep : 15
Time to bake : 45 minutes
Serves : 10
Ingredients
120g butter
140g black treacle
120g golden syrup
220g plain flour
½ tsp bicarbonate of soda
100g soft dark brown sugar
1 tsp mixed spice
1 tsp ground cinnamon
1 tbsp ground ginger
Pinch of salt
2 eggs
100ml whole milk
4 balls of stem ginger, finely chopped
Lemon icing
120g icing sugar
Juice of 1 lemon
2 tbsp syrup from the stem ginger jar
To decorate: Sliced crystallised ginger and finely grated lemon zest
Method
Preheat a fan oven to 180°C. Grease and line a 900g (2lb) loaf tin with baking paper.
Melt the butter, black treacle and golden syrup in a small saucepan over a low heat. Remove from the heat as soon as the butter has fully melted, then leave to cool slightly.
Mix the dry ingredients: sift the flour and bicarbonate of soda into a large bowl. Stir in the sugar, ground spices and salt.
Add the wet ingredients: make a well in the centre and add the eggs, one at a time, followed by the milk. Stir to roughly combine. Pour in the melted butter mixture and the chopped ginger, then mix until everything comes together.
Pour the mixture into the prepared tin and bake for 40 – 45 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin until it's cool enough to touch, then transfer to a wire rack to cool completely before icing.
Make the icing: sift the icing sugar into a bowl. Add the lemon juice and ginger syrup and mix until smooth, thick and glossy. Pour over the cooled cake, letting it drip down the sides, then scatter with crystallised ginger and lemon zest. Leave to set before slicing.
Nutritional Information
(per slice, with icing and extras)
347 calories
4g protein, 59g carbs, 11g fat
Good to know
Vegetarian
Make this gluten free by using GF flour.
Black treacle is common in gingerbread and sticky toffee bakes. It adds a really deep, caramel/molasses flavour but it's optional if you don't use it often. If you do, the squeezy bottle versions (like this) are SO much less messy than the original tins!
The flavours develop and intensify over the first few days, so this is a great option to make ahead.
Storage. Up to 5 days in an airtight container at room temperature.
Freeze. Before icing - wrap tightly in cling film and then foil and freeze for up to 3 months.
