Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Jane’s Patisserie’s Sticky Ginger Loaf Cake

Jane's Patisserie takes a classic dense, spiced ginger cake and reinvents it in loaf form, complete with a spiced icing. We love to bake this recipe throughout the winter months but it's particularly perfect for the festive season.

From the book

Introduction

I adore a ginger cake because it’s slightly denser than a sponge, but SO full of flavour. I have had endless requests for a loaf cake version of this, as I have always done a sticky toffee cake… but ginger cake?! Oh, wow. The ginger, cinnamon and nutmeg are wonderful with the additional crystallised ginger for warmth and flavour. Depth and sweetness come from the combination of golden syrup and black treacle, but you can use all of one or the other if you prefer. This easy cake is wonderful served warm with a little butter on, or perfect as a decorated bake.

Read more Read less

Ingredients

225g plain flour
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp bicarbonate of soda
100g crystallised ginger, chopped
125g soft dark brown sugar
125g unsalted butter
125g black treacle
125g golden syrup
2 eggs
100ml whole milk
For the decoration:
75g icing sugar
½ tsp ground ginger
1–2 tsp water

Essential kit

You will need: a 900g loaf tin.

Method

PREP: 15 minutes. BAKE: 50–60 minutes. COOL: 1 hour. LASTS: 4–5+ days, at room temperature.

Preheat the oven to 180ºC/160ºC fan and line a 900g loaf tin with parchment paper.

Add the flour, ground ginger, cinnamon, nutmeg and bicarbonate of soda to a large bowl with the crystallised ginger and soft dark brown sugar. Mix to combine.

Add the butter, black treacle and golden syrup to a pan and melt together over a low heat. Pour into the dry ingredients and combine. Add the eggs and milk and stir again to combine. Pour into the lined tin and bake in the oven for 50–60 minutes. Leave to cool for 15 minutes before removing from the tin. Then leave to cool fully.

Decoration Add the icing sugar, ginger and water slowly to a bowl and mix to form a thick paste. Drizzle over the cake.

Notes: You can sprinkle over pieces of chopped crystallised ginger to decorate as well. If you want a lighter flavour, swap the soft dark brown sugar for soft light brown sugar and use just golden syrup.

Reviews

There are no comments yet

Be the first to leave a review

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week