Gingerbread Loaf Cake

Name: Gingerbread Loaf Cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 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

20/12/2013 by thebakingexplorer 32 Comments

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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

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