Spiced Ginger Loaf Cake
I made this spiced ginger loaf cake for my Dad’s birthday cake and it went down a treat! He doesn’t like chocolate cake (strange I know…) so every year we end up eating banana cake or lemon drizzle. I had a few days off work before Christmas and I was twiddling my thumbs, so I offered to make Dad’s birthday cake this year and save my Mum the hassle.
This spiced ginger loaf cake is really easy to make and you can dip in and out of certain ingredients, or change the toppings around if you want. You could finish with any nuts really; hazelnuts, pistachios, pecans… or you could add a drop of vanilla to the icing… whatever you choose!
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- 225 g self raising
- 225 g light brown sugar
- 225 g margarine
- 4 eggs
- 2 bulbs stem ginger
- 2 tsp ground ginger
- 1 tsp mixed spice
- 240 g icing sugar
- 150 g margarine or unsalted butter
- 50 g crushed walnuts
- 2 tsp rose petals
- 2 tbsp milk
- Set the oven to 180oC or gas mark 4.
- In a mixing bowl, cream together the sugar and margarine.
- Beat in the eggs, then add the flour. Beat together until smooth and even.
- Add in the mixed spice and ground ginger and mix. Finely chop the stem ginger, add to the mixing bowl and mix well.
- 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.
- Take out the oven and place on a cooling rack until fully cool.
- 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.
- 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.