Ginger loaf cake
Ginger loaf cake is a soft sticky and spicy treat that’s perfect in the afternoon with a cup of tea.
Ginger loaf cake is a delicious, traditional spicy afternoon bake. The added treacle gives it a lovely stickiness, while the warming spices make it the perfect winter’s treat.
Based on our popular ginger cake recipe, this easy loaf cake is perfect when you want something a bit smaller and more manageable to enjoy with a cup of tea.
How can kids help to make a ginger loaf cake?
This is a super simple recipe so it’s a great one for kids to get involved in. They can help measure out all the ingredients and mix them together. We just used wooden spoons/spatula so there’s no need for any special baking equipment like mixers.
Once you’ve mixed it all together, your kids can help to pour it into the baking tin, and that’s it. Job done. Nothing could be easier really.
How long will it keep?
The flavour of the ginger loaf cake should develop over time so it’s not necessarily one of those recipes which is best eaten while still warm from the oven (although it is still good warm!)
The loaf cake will keep for up to a week you wrap it in greaseproof paper and store it in an air tight container.
If you want to keep it for longer you can freeze it for a few months. Wrap it well in cling film/glad wrap or tin foil and pop it in a freezer bag. Defrost it fully before serving it.
What can I use instead of black treacle?
If you don’t have any black treacle, swap it for an equal amount of molasses.
What can I use instead of self raising flour?
If you don’t have any self raising flour, swap it for an equal amount of plain or all-purpose flour and add an extra 2 teaspoons of baking powder.
Other delicious loaf cakes and winter bakes?
Sticky toffee pudding traybake
Carrot cake traybake
Lemon and blueberry loaf
Fruit loaf
Mincemeat loaf cake
Banana bread
Sultana cake
Treacle sponge cake
Ginger biscuits
Madeira cake
Tea loaf
Orange drizzle cake
Raspberry and white chocolate loaf cake
Carrot loaf cake
Useful equipment
You might need the following baking tools/gadgets to make this ginger loaf cake:
Digital scales
Freestanding mixer
Measuring cups
Measuring spoons
Spatula
2 lb loaf tin
Wire rack
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Ingredients
150g (½ cup) golden syrup
100g (1/3 cup) black treacle
150g (¾ cup) light muscovado sugar
150g (2/3 cup) butter
250g (2 cups) self raising flour
¼ teaspoon baking powder
1 teaspoon mixed spice
1 teaspoon ginger
2 eggs
How to make a ginger loaf cake
Preheat your oven to 150C / 140C Fan / 300 F and grease and line a 2 lb loaf tin with baking or parchment paper.
Melt the wet ingredients together
Get your kids to measure out the golden syrup, black treacle, sugar and butter and add them to a small pan.
Heat them gently, stirring them together until everything has melted. If you have older children they can help stir everything, or you could put younger children in charge of the next step while you do this.
Measure the flour and spices
Measure the flour, baking powder and spices out and add them to a large mixing bowl. When measuring the baking powder make sure your kids use their finger to level the top of the tea spoon so you add just the right amount. It’s less important to accurately measure the spices – you can add a little more or a little less depending on how flavourful you want the loaf.
Add the melted ingredients to your bowl of dry ingredients then stir it all together with a wooden spoon or spatula until they are well combined.
Add the eggs
Get your kids to crack the eggs into a small bowl before whisking them and adding them to your mixing bowl. We always crack them into a small bowl first just in case any shell goes in. If it does, simply fish it out with a larger piece of shell as it will stick to that better than your finger.
Stir the eggs in.
Bake the ginger loaf cake
Pour the batter into your prepared baking tin. Spread it out and level the top with a spatula or the back of a spoon.
Bake the ginger loaf cake in the oven for about 60 minutes. It’s ready when a skewer or sharp knife inserted in the middle comes out clean. You can also press down gently in the centre and if it bounces back up it should be cooked.
Remove the loaf from the oven and leave it to cool in the tin.
Serve and enjoy.
Ginger loaf cake
Equipment
- Digital scales
- Freestanding mixer
- Measuring cups
- measuring spoons
- Spatula
- 2 lb loaf tin
- Wire rack
Ingredients
- 150 g (½ cup) golden syrup
- 100 g (⅓ cup) black treacle
- 150 g (¾ cup) light muscovado sugar
- 150 g (⅔ cup) butter
- 250 g (2 cups) self raising flour
- ¼ teaspoon baking powder
- 1 teaspoon mixed spice
- 1 teaspoon ginger
- 2 eggs
Instructions
- Preheat your oven to 150C / 140C Fan / 300 F and grease and line a 2 lb loaf tin with baking or parchment paper.
Melt the wet ingredients together
- Measure out the golden syrup, black treacle, sugar and butter and add them to a small pan.Heat them gently, stirring them together until everything has melted.
Measure the flour and spices
- Measure the flour, baking powder and spices out and add them to a large mixing bowl. Add the melted ingredients to your bowl of dry ingredients then stir it all together with a wooden spoon or spatula until they are well combined.
Add the eggs
- Crack the eggs into a small bowl before whisking them and adding them to your mixing bowl. Stir the eggs in.
Bake the ginger loaf cake
- Pour the batter into your prepared baking tin. Spread it out and level the top with a spatula or the back of a spoon.
- Bake the ginger loaf cake in the oven for about 60 minutes. It's ready when a skewer or sharp knife inserted in the middle comes out clean. You can also press down gently in the centre and if it bounces back up it should be cooked.
- Remove the loaf from the oven and leave it to cool in the tin.
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Similar recipes
If you liked this ginger loaf cake you’ll love our easy traybake recipes as well as our favourite easy bakes for kids.
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