The ultimate ginger loaf cake

The ultimate ginger loaf cake

Soft, squidgy and loaded with spice, our ultimate ginger loaf cake recipe makes a tempting teatime treat. The addition of black treacle adds real depth of flavour and creates the cake’s wonderful sticky exterior. If you’ve never made a ginger cake before, you’ve got to give it a go!

The ultimate ginger loaf cake

Or take this classic bake up a notch with our date and ginger cake with a caramel glaze. 

Get dozens of recipes delivered to your door every month with delicious. Magazine. See our offer to get five magazines for £5.

 

  • Serves icon Serves 10
  • Time icon Hands-on time 20 min, oven time 50 min

Soft, squidgy and loaded with spice, our ultimate ginger loaf cake recipe makes a tempting teatime treat. The addition of black treacle adds real depth of flavour and creates the cake’s wonderful sticky exterior. If you’ve never made a ginger cake before, you’ve got to give it a go!

Or take this classic bake up a notch with our date and ginger cake with a caramel glaze. 

Get dozens of recipes delivered to your door every month with delicious. Magazine. See our offer to get five magazines for £5.

 

Nutrition: per serving

Calories
356kcals
Fat
17g (10.4g saturated)
Protein
4.9g protein
Carbohydrates
50.2g (29.3g sugar)
Fibre
1g
Salt
0.4g

Ingredients

  • 175g unsalted butter, diced, plus extra for greasing
  • 175g light muscovado sugar
  • 175g black treacle
  • 200ml whole milk
  • 2 large free-range eggs, beaten
  • 250g plain flour
  • 1½ tsp bicarbonate of soda
  • ½ tsp mixed spice
  • 2 tsp ground ginger
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Method

  1. Preheat the oven to 180°C/fan160°C/gas 4. Grease and line a 1.5kg loaf tin.
  2. Melt together the butter, sugar and treacle, stirring until the sugar has dissolved. Remove from the heat and stir in the milk. Set aside to cool until lukewarm, then beat in the eggs.
  3. Sift the flour, bicarbonate of soda, spices and a pinch of salt into a large bowl, then make a well in the centre. Pour in the milk mixture and stir to make a smooth batter. Give the bowl a sharp rap on a work surface to get rid of any air bubbles.
  4. Pour the batter into the tin, then bake for 45-50 minutes until a skewer comes out clean. Don’t open the door before 40 minutes has passed as your cake will almost certainly sink in the centre.
  5. Leave to cool in the tin, then turn out. Wrap in baking paper, then cling film. Store overnight or for up to 1 week before serving.

Nutrition

Nutrition: per serving
Calories
356kcals
Fat
17g (10.4g saturated)
Protein
4.9g protein
Carbohydrates
50.2g (29.3g sugar)
Fibre
1g
Salt
0.4g

delicious. tips

  1. Watch a handy video showing you how to make the loaf here:

Baking delicious homemade bread or loaf-style cakes has never been easier with this generously-sized 3lb non-stick loaf pan. It’s made from carbon steel, which conducts heat brilliantly for a beautifully even bake.

£8 | Buy now See all at ProCook

Price correct April 2024

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  1. […] for a beautifully paired back alternative simple make a classic ginger cake and decorate with scrapings of butter cream frosting and garlands of thyme […]

  2. Great recipe – it turned out great and I made another one the following week, which was also delicious! Bookmarked as my favourite ginger cake now.

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