Spiced Ginger Loaf Cake

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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Spiced Ginger Loaf Cake

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Print Recipe

Servings	Prep Time
1 loaf	20 minutes

Cook Time

45 minutes

Servings Prep Time 1 loaf 20 minutes

Cook Time 45 minutes

Spiced Ginger Loaf Cake Yum Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Servings Prep Time 1 loaf 20 minutes Cook Time 45 minutes Servings Prep Time 1 loaf 20 minutes Cook Time 45 minutes

Ingredients

Cake

• 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

Frosting

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

Servings: loaf

Units:MetricUS Imperial

Instructions

Cake

1. Set the oven to 180oC or gas mark 4.
2. In a mixing bowl, cream together the sugar and margarine.
3. Beat in the eggs, then add the flour. Beat together until smooth and even.
4. Add in the mixed spice and ground ginger and mix. Finely chop the stem ginger, add to the mixing bowl and mix well.
5. 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.
6. Take out the oven and place on a cooling rack until fully cool.

Frosting

1. 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.
2. Spread evenly over the top of the cake.
3. 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.

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