Sticky apple and gingerbread pecan loaf cake

Sticky apple and gingerbread pecan loaf cake
  • Serves icon Serves 12
  • Time icon 30 minutes to make, 50 minutes to cook

Warming spices of cinnamon and ginger pair perfectly with apples in this easy loaf recipe.

Nutrition: per serving

Calories
336kcals
Fat
17.3g (8.1g saturated)
Protein
4.8g
Carbohydrates
40.6g (26.1g sugars)
Fibre
1.8g
Salt
0.3g
Calories
336kcals
Fat
17.3g (8.1g saturated)
Protein
4.8g
Carbohydrates
40.6g (26.1g sugars)
Fibre
1.8g
Salt
0.3g

Ingredients

  • 150g unsalted butter, plus extra to grease
  • 150g soft dark brown sugar
  • 150g golden syrup
  • 200ml milk
  • 250g plain flour
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1½ tsp baking powder
  • 2 large free-range eggs, beaten
  • 75g pecans, roughly chopped
  • 3 pieces of stem ginger, chopped
  • 2 crisp eating apples, such as braeburn, peeled, cored and chopped into chunks (245g peeled and cored) Mascarpone to serve (optional)

Method

  1. Preheat the oven to 180°C/fan160°C/gas 4. Grease and line a 2 litre loaf tin. Melt the butter, sugar and syrup in a small saucepan. Once melted, stir through the milk and set aside to cool.
  2. Sift the flour with the dry spices and baking powder into a bowl. Make a well in the centre and pour in the cooled sugar mixture. With a wooden spoon, slowly incorporate the flour mixture using a circular motion. Fold through the beaten eggs, pecans, stem ginger and apples.
  3. Pour the mixture into the loaf tin and bake in the oven for 50 minutes or until a skewer inserted in the centre comes away clean. Cool for 5 minutes in the tin, then remove to a wire rack. Serve warm or cold in slices with mascarpone, if you like.

delicious. tips

  1. Wrap the gingerbread well in paper and cling film and keep in an airtight tin for up to 5 days. The flavour will improve over time.

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3.6 votes

Reviews

Read what others say...

  1. Have to disagree with the previous review. Followed the recipe exactly & it turned out perfectly. The mixture was pouring consistency but not overly wet. Took 15 mins more to bake but that’s usual for my oven. Absolutely delicious & really easy to make, will definitely be making this again!

  2. This recipe has waaaaay too much liquid in it. Followed the recipe to the letter and with just half of the butter/sugar/syrup/milk combo the mix was already very wet. This was before I’d even added in the eggs! Luckily I’ve made enough cakes in my time to know that a cake mix should not look like soup! I was left with 200ml of the butter/sugar/syrup/milk and the cake turned out ok. Please try your recipes better you post them as this could have been a total disaster and even as it is it is a waste of ingredients.

    1. Hi Tina – I’m very sorry to hear that this recipe did not work out for you this time. Our expertly trained food team do test all our recipes multiple times so I can assure you that this recipe has worked in our test kitchen. Sometimes discrepancies in the type of ingredients used can lead to varying results. Apologies once again and I do hope that you continue to enjoy all the wonderful recipes delicious. magazine has to offer. Ellie

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3.6 votes

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