Gingerbread loaf cake

Gingerbread loaf cake
Make our multifunctional ginger and honey loaf cake. Enjoy with yogurt and stewed fruit for a festive brunch, or try as a teatime treat slathered with butter

  • Preparation and cooking time
    • Prep:10 mins
    • Cook:50 mins
    • plus cooling
  • Easy
  • Cuts into 12 slices

  • Vegetarian

Nutrition: Per serving


  • 100g butter, plus extra for the tin
  • 100g honey
  • 125g dark brown demerara sugar
  • 4 tbsp milk
  • ½ tsp vanilla extract
  • 200g self-raising flour
  • ¼ tsp baking powder
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • large pinch of grated nutmeg
  • large pinch of ground cloves
  • large pinch of ground allspice
  • 1 egg, beaten


  • STEP 1

    Heat the oven to 180C/160C fan/gas 4 and butter and line a 900g loaf tin. Put the honey, butter and sugar in a saucepan and warm over a low heat, stirring occasionally, until the butter has melted and the sugar dissolved. Remove from the heat and pour in the milk and vanilla, then set aside to cool.

  • STEP 2

    Tip the flour into a bowl with the baking powder, spices and a pinch of salt. Add the egg, then gently fold in along with the melted butter mixture. Once combined, tip into the prepared tin, place on a baking tray, and bake for 40 mins until springy to the touch and a skewer inserted into the middle comes out clean. Leave to cool for 10 mins in the tin, then place on a cooling rack and leave to cool completely. Will keep in an airtight container for up to four days.

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