This gorgeous spicy golden Gingerbread Loaf Cake is part of a set of recipes put together by Schwartz to get you started into the world of baking. They have put together a selection of simple, traditional and tasty recipes that are all easy to make and delicious to eat. From a chocolate drizzle cake to a light fruit cake, they are great recipes for less experienced bakers who still want to create something attractive and delicious. I decided to make the Gingerbread Loaf Cake because it sounded warming and seasonal.
I’ve been using Schwartz spices for years and I’m a big fan of their range. They are probably the most recognisable herb and spice brand in the UK with the distinctive shape and colour of their bottles. They have a huge selection of spices which are perfect for baking, and a great variety of herbs too. I use their Perfect Shake range a lot in my cooking. They’re great for adding flavour to dishes like risotto, stir fry and casserole.
How to make a Gingerbread Loaf Cake…
I started by melting butter, golden syrup and light brown sugar together in a pan. Once it was smooth and golden, I left it to cool slightly. In another bowl I added plain flour, bicarbonate of soda, Schwartz Ground Ginger and Schwartz Mixed Spice.
In a third bowl I beat together eggs and milk. I poured the melted butter and syrup mixture into the flour mixure and whisked well, then I added the egg and milk mixture and whisked until combined. Then I poured the mixture into a lined loaf tin.
I baked it for 1 hour until it was a rich gold colour.
Once cool, I dug in! Wow this Gingerbread Loaf Cake is full of flavour and deliciously moist and light too. I enjoyed it with some cream poured on top, but it’s great on it’s own too or with custard. I was really pleased with how this turned out. The Gingerbread Loaf Cake is best after a week stored in an air tight container, so the flavours can develop. If you can’t wait that long, like me, the good news is it’s yummy on the day it’s made too. This would be a great recipe for a Christmas gift as the cake will keep for several days and can be frozen too.
Recommended equipment & ingredients*
|Loaf cake tin||Mixing bowls||Cooling rack|
|Kitchen scales||Loaf cake tin liners||Mixed spice|
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Gingerbread recipes…
|Gingerbread Cupcakes||Vegan Gingerbread Men||Ginger & Lemon Cake|
|Gingerbread House||Vegan Gingerbread Trifles||Gingerbread Bonfire Cake with Salted Caramel Sauce|
|Gingerbread Cake with Ginger Buttercream||Gingerbread Traybake|
- 100 g Butter or baking spread
- 225 g Golden syrup
- 50 g Light brown sugar
- 2 Eggs large
- 150 ml Milk cow's or plant milk will both work
- 225 g Plain flour
- 1 tsp Bicarbonate of soda
- 2 tsp Schwartz Ground Ginger
- 2 tsp Schwartz Mixed Spice
- Pre-heat your oven to 130C Fan/150C/300F/Gas Mark 2, grease and line a 2lb loaf tin
- Melt the butter, golden syrup and light brown sugar on a low-medium heat. Once it is smooth and golden, leave it to cool for 5 minutes
- In a bowl beat together the eggs and milk
- In another bowl stir the plain flour, bicarbonate of soda, Schwartz Ground Ginger and Schwartz Mixed Spice together
- Pour the butter and sugar mixture into the flour and mix well
- Then add the egg mixture and whisk in well
- Pour the mixture into the loaf tin
- Bake for 1 hour until it is a rich gold colour and a skewer inserted in the centre comes out clean
- Store in an airtight container for up to 5 days
NB. This post was created in association with Schwartz, all opinions are my own.
If you like this, check out more of my Cake recipes!
Or check out my Christmas recipes!
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