Gingerbread & honey loaf

Gingerbread & honey loaf

  • Rating: 4 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Cuts into 12 slices

Make our multifunctional ginger and honey loaf cake. Enjoy with yogurt and stewed fruit for a festive brunch, or try as a teatime treat slathered with butter

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal198
fat8g
saturates5g
carbs29g
sugars17g
fibre1g
protein2g
salt0.3g
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Ingredients

Method

  • STEP 1

    Heat the oven to 180C/160C fan/gas 4 and butter and line a 900g loaf tin. Put the honey, butter and sugar in a saucepan and warm over a low heat, stirring occasionally, until the butter has melted and the sugar dissolved. Remove from the heat and pour in the milk and vanilla, then set aside to cool.

  • STEP 2

    Tip the flour into a bowl with the baking powder, spices and a pinch of salt. Add the egg, then gently fold in along with the melted butter mixture. Once combined, tip into the prepared tin, place on a baking tray, and bake for 40 mins until springy to the touch and a skewer inserted into the middle comes out clean. Leave to cool for 10 mins in the tin, then place on a cooling rack and leave to cool completely. Will keep in an airtight container for up to four days.

Recipe tip: a twist

Gingerbread fritters
Dip slices of the loaf in beaten egg, then fry in foaming butter until golden. Serve hot with a scoop of ice cream, and a spoonful of whipped cream or leftover brandy butter.

Goes well with

Recipe from Good Food magazine, Christmas 2020

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    Overall rating

    Rating: 4 out of 5.8 ratings

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