Ginger Cake Loaf

Ginger Cake Loaf

Ginger Cake Loaf

Topped with cream cheese icing and amber jewel-like stem ginger pieces, this wonderfully wicked and indulgent spicy cake topped with is the perfect afternoon pick-me-up with a pot of tea and friends - or serve in thick slices after a fireworks display!






For the cake:

1 free-range egg

1 ½ tbs treacle

1 tbs golden syrup

75ml milk

55g golden caster sugar

65g butter

125g self-raising flour

¼ tsp bicarbonate of soda

¼ tsp baking powder

2 tsp ginger

½ tsp salt


For the icing:

50g salted butter, softened

50g icing sugar

50g full-fat cream cheese

Stem ginger in sugar syrup





Medium size saucepan

Mixing bowl

Small bowl

Tala Performance 1lb loaf tin

silicone-headed spatula


greaseproof paper

cooling rack


pastry brush

piping bag

large open star tip nozzle





1.      Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit) and line the loaf tin with greaseproof paper

2.      Place the treacle, golden syrup, milk, butter, sugar and ginger into the saucepan and heat gently until the butter has melted.

3.      Place the dry ingredients into a mixing bowl and whisk briefly to make sure the raising agents are thoroughly distributed throughout the mixture.

4.      Crack the egg into a small bowl and break it up, roughly, with a fork.

5.      Add the wet ingredients to the dry, whisking to remove any lumps, then mix in the egg.

6.      Transfer the mixture to the loaf tin and bake for forty minutes. The cake will be ready when it is well risen and springs back when pressed gently on top.

7.      After ten minutes or so, transfer the cake to a rack to cool down.

8.      Glaze the top of the cake by decanting a small amout of sugar syrup from the stem ginger into a ramekin, then using the pastry brush to paint the syrup thickly over the top of the cake.

9.      Cream the butter and icing sugar, then mix in the cream cheese, taking care not to over-mix the icing.

10.  Transfer the mixture to a piping bag fitted with an open star tip nozzle and a piping a thick, wavy, repeated 'S' shape in a continuous line from one end of the cake to the other.

11.  Top with cut pieces of stem ginger, cut into slices and serve!









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