Festive Ginger Loaf Cake

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!

Jump to recipe

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.

Download recipe card

Sarah’s extra slice…….

The icing tip I used is a Wilton 1M.

The disposable icing bags I used are