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:
Pre-heat the oven to 160 degrees centigrade (140 fan).
Line and grease a 2lb loaf tin.
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.
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 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 loaf tin.
Bake for 50 minutes or until a skewer comes out cleanly.
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 and pipe from the left to right of the cake until the cake is covered.
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