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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More Gingerbread recipes…
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
Instructions
- 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
Notes
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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Definitely warming and festive. I'm not a fan of ginger or gingerbread but have used up 2 bottles of ground ginger now for festive baking!
Thanks Ros! It's definitely a suitable festive bake, but great any time of the year too!
I would love a slice of this cake with some rum and raisin ice cream 🙂 x
That sounds like an amazing combo!
Three words. Flavoursome. Festive. Fantastic! Tasted warm , spicy and gorgeous just like the picture looks! Fantastic recipe! Thank you so much
Thanks so much Lorna!!
Amazing loaf cake recipe! It leaves the kitchen smelling like Christmas 😍
Thanks so much Sally!
Do you know if self-raising flour will work? It’s all I have at the mo 🙂
Hi Sass, yes just use self raising and omit the bicarbonate of soda 🙂
Hiya
Could I swap out half the Golden Syrup for Black Treacle for a richer flavour? Also, I assume it will still rise with just bicarb and not baking powder? I’ve also seen some recipes that warm the milk and ‘froth’ it up with the bicarb – what effect does that have and why is it not needed in this recipe? Looks great btw! Thanks 🙂
Hi Lynne, you could definitely try the syrup and treacle swap, I’ve not tried it but I think it would be fine! Yes it rose beautifully as you can see in the photos with bicarb alone, eggs in the recipe also assist with rising. I hope that helps and that you enjoy this cake!
Hiya, I tried it with half golden syrup and half black treacle but it wasn’t cooked after an hour at Gas Mark 2, so I covered the top, turned oven up to Gas 3/4 for an extra 10 mins and it was perfect. I’m wondering if Gas 3 at an hour would be better if using partly black treacle – any thoughts? I made this for my dog sitter and she loved it 🙂 Thanks x
Hi Lynne, that’s great to know thank you so much for sharing this information. I don’t have a gas oven myself, but this will be relly helpful for any readers that do! And I’m so pleased your dog sitter enjoyed the cale!
How do you know how big a 2lb tin is? Is it just your average loaf tin? 24x4x7 cm?
Hi Connie, the measurements all vary slightly by brand, it should hold between 2-2.5 pints water.
Made this recipe today, though substituted honey instead of syrup (healthier and just as tasty).
Tha cake tastes heavenly!
Any idea if I could freeze the cake?
Yes you can absolutely freeze it!
I’ve used dememera sugar hope it turns out.
Very easy to make, I didn’t think it would work as the mixture seemed quite runny, but it cooked to perfection in 1 hour. Delicious straight from the oven, but gets better the longer you leave it. I cut it into slices and put it in the freezer. Once thawed tasted fantastic.