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Sticky apple and gingerbread pecan loaf cake

Name: Sticky apple and gingerbread pecan loaf cake
Yield: Serves 12
Cuisine: British recipes
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)

Published: 30 Sep 11
Updated: 4 Mar 25

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

Easy
October 2011

Test kitchen approved

Serves 12
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

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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)

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Method

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.
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.
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.