top of page
  • Sarah L Samuels

Festive Ginger Loaf Cake

Updated: Mar 30, 2023

I have been wanting to make a Christmas ginger loaf cake for a few years but just didn't get around to it until now!


The cake has both ground ginger and stem ginger in it and is a really tasty ginger cake.


I have iced it with ginger buttercream and decorated it with my homemade ginger biscuits.


It is a really festive cake and you can decorate with any shapes of gingerbread biscuits you like - just have fun with it!




To start pre-heat the oven to 160 degrees centigrade (140 fan). Then line and grease a 2lb loaf tin.



In a medium sized pan put the butter, dark brown sugar, black treacle and golden syrup.



On a medium heat stir until everything is melted and the sugar has dissolved. Set aside to cool for 10-15 minutes.



In a measuring jug put the milk and eggs and mix together with a fork.



In a large bowl put the flour, baking powder, ground ginger and chopped stem ginger.



Then add the sugar mixture and milk mixture to the flour and beat together until you have a smooth batter.



Pour the batter into the prepared tin.




Then bake for 50 minutes or until a cake tester comes out clean.



To make the butter icing put the soft butter, icing sugar and ground ginger in the bowl of a stand mixer.



With the whisk attachment mix until light and fluffy.



You can add a bit of milk if it is not a soft enough consistency to pipe.



Put the icing into an icing bag with a star nozzle Wilton 1M.



Pipe left to right until the cake is completely covered. Alternatively spread the icing with a spatula over the top of the cake.



Top with gingerbread trees, mini gingerbread men and/or some festive sprinkles.





Festive Gingerbread Loaf Cake


Sarah’s servings: 10

Sarah’s skill: Medium

Baking time: 50 minutes


Ingredients:


Cake:

125g Butter

60g Soft dark brown sugar

100g Golden syrup

100g Black treacle

225g Self raising flour

1 tsp Baking powder

2 tsp Ground ginger

2 Pieces stem ginger (chopped)

2 Large eggs

150ml Semi skimmed milk


Icing:

150g Unsalted soft butter

300g Sieved icing sugar

2 tsp Ground ginger

Milk if needed


Decorations:

See separate blog to make your own Gingerbread biscuits. Alternatively you can buy mini gingerbread men and Christmas sprinkles to decorate from most supermarkets.


Method:


  1. Pre-heat the oven to 160 degrees centigrade (140 fan).

  2. Line and grease a 2lb loaf tin.

  3. In a medium sized pan put the butter, soft dark brown sugar, black treacle and golden syrup. On a medium heat stir until everything is melted and the sugar has dissolved. Set aside to cool for 10-15 minutes.

  4. In a measuring jug put the milk and eggs and mix together with a fork.

  5. In a large bowl put the flour, baking powder, ground ginger and stem ginger.

  6. Then add the sugar mixture and milk mixture to the flour and beat together until you have a smooth batter.

  7. Pour the batter into the prepared loaf tin.

  8. Bake for 50 minutes or until a skewer comes out cleanly.

  9. To make the butter icing put the soft butter, icing sugar and ground ginger in the bowl of a stand mixer. With the whisk attachment mix until light and fluffy.

  10. You can add a bit of milk if it is not a soft enough consistency to pipe.

  11. Put the icing into an icing bag with a star nozzle Wilton 1M and pipe from the left to right of the cake until the cake is covered.

  12. Decorate with mini gingerbread trees , mini gingerbread men and/or some festive sprinkles.





Sarah’s extra slice…….


The icing tip I used is a Wilton 1M.


The disposable icing bags I used are





1,086 views0 comments

Recent Posts

See All

Comments


bottom of page