Ginger Loaf Cake with Lemon Icing

Yields: 10 Servings Difficulty: Easy Prep Time: 15 Mins Cook Time: 1 Hr 35 Mins Total Time: 1 Hr 50 Mins

This cake is the perfect addition to afternoon tea.  This cake is packed full of flavour, the black treacle adds real depth and creates the cake’s delicious sticky exterior.


0/13 Ingredients
Adjust Servings
  • for the icing


0/6 Instructions
  • Preheat the oven to 160°C/140°C Fan/Gas mark 3, grease and line a 900g loaf tin.
  • Place the butter, sugar, treacle, syrup and milk in a large pan, melt all the ingredients over a medium heat. Bring to the boil and then remove from the heat.
  • Add the bicarbonate of soda, make sure it is a large pan as the mixture will expand in volume - stir though.
  • In a large bowl combine the flour and ground spices, stir in the butter mixture and crystallised ginger. Now stir through the eggs. Pur into the loaf tin and cover with foil - making sure there is enough room for the cake to expand.
  • Bake in the oven for 1 hour, now remove the foil and bake for a further 30 minutes or until a skewer inserted comes out clean. Allow to cool in the tin.
  • For the icing, place the icing sugar into a bowl and gradually mix through the lemon juice until you have a thick icing. Pour over the cooled cake and decorate with crystallised ginger. Enjoy!

Leave a ReplyCancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.