Member recipe

Spiced Ginger Loaf Cake

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Cooking time

Prep: 20 minutes Cook: 45 minutes 1 hour for cake to cool

Skill level

Easy

Servings

1 loaf

This spiced ginger loaf cake is really easy to make and turn into your own; you can even dip in and out of certain ingredients, or change the toppings around if you want. It's the perfect accompaniment with a cup of coffee on a cold winters day.

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Ingredients

The Sponge

  • 225g self raising
  • 225g light brown sugar
  • 225g margarine
  • 4 eggs
  • 2 bulbs stem ginger
  • 2 tsp ground ginger
  • 1 tsp mixed spice

The Icing

  • 240g icing sugar
  • 150g margarine or unsalted butter
  • 50g crushed walnuts
  • 2 tsp rose petals
  • 2 tbsp milk

Method

  1. Set the oven to 180oC or gas mark 4. In a mixing bowl, cream together the sugar and margarine.

  2. Beat in the eggs, then add the flour. Beat together until smooth and even.

  3. Add in the mixed spice and ground ginger and mix. Finely chop the stem ginger, add to the mixing bowl and mix well.

  4. Grease your loaf tin and line with baking paper. Pour in your mixture and cook for approximately 30 minutes, or until cooked. To check if it's cooked, stick a knife or skewer into the cake, if no residue comes out on the knife, your cake is cooked.

  5. Take out the oven and place on a cooling rack until fully cool.

  6. For the icing; Place the butter or margarine and icing sugar into a mixing bowl. Mix together until even and soft. Add 2 tbsp of milk and mix until creamy and smooth. Spread evenly over the top of the cake.

  7. With a pestle and mortar, lightly crush the walnuts and sprinkle them over the buttercream icing. Sprinkle the rose petals over the top to finish the look.

BBC GoodFood Magazine

Comments, questions and tips

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
patty77
23rd Mar, 2018
Do I use a 2lb loaf tin? Would Love to make this
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.