Ginger Loaf Cake with Lemon Icing
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.
Servings: 10 yield(s)
Prep Time: 15 mins
Cook Time: 95 mins
Total Time: 110 mins
Ingredients
  • 180 g unsalted butter
  • 75 g soft dark brown sugar
  • 175 g treacle
  • 175 g golden syrup
  • 250 ml milk
  • 1/2 tbsp bicarbonate of soda
  • 300 g palin flour
  • 1 tbsp ginger
  • 1/2 tbsp mixed spice
  • 100 g crystallised ginger (finely chopped, plus extra for decorating)
  • 2 free range eggs (beaten)
    • for the icing
  • 140 g icing sugar
  • 1 lemon (juice only)
Instructions
  1. Preheat the oven to 160°C/140°C Fan/Gas mark 3, grease and line a 900g loaf tin.
  2. 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.
  3. Add the bicarbonate of soda, make sure it is a large pan as the mixture will expand in volume - stir though.
  4. 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.
  5. 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.
  6. 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!