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    Gingerbread Loaf Cake

    20/12/2013 by thebakingexplorer 45 Comments

    Jump to Recipe Jump to Video Print Recipe
    Gingerbread Loaf Cake

    This gorgeous spicy and golden Gingerbread Loaf Cake is full of flavour! It's deliciously moist and light too. The great thing about loaf cakes is how easy they are to make, and this gingerbread loaf cake is no exception. You can enjoy it with some cream or custard poured on top, but it's great on it's own too. While I would eat this cake any time of year, it is a great recipe for a Christmas bake or even a festive gift as the cake will keep for several days and can be frozen too.

    Gingerbread Loaf Cake

    Ingredient Tips & Equipment Information

    • Make sure your ingredients, particularly the eggs and butter, are at room temperature before you start baking.
    • You can use caster sugar instead of light brown soft sugar for this recipe if you prefer, or if you can't get hold of light brown soft sugar.
    • Mixed spice is a British spice blend containing cinnamon, coriander seed, nutmeg, clove, pimento and ginger. If you can't get hold of it, you can use a Pumpkin Spice mix instead. For this recipe, you can either omit it, or replace it with 1 tsp cinnamon, ¼ tsp ground cloves and ¼ tsp ground nutmeg.
    • Golden syrup is sold all over the world, so check the international section in your supermarket if you're not based in the UK. You can also buy it online from Amazon (see link below). If you can't get hold of it, light corn syrup is the closest thing to it. However, I've not tested this recipe with light corn syrup. You may also like to add 2 tbsp black treacle (also known as molasses) to darken the cake and make it more golden in colour.
    • You will need a 2lb loaf tin for this recipe (you can test the size of your loaf tin by seeing how much water the tin can hold, 2lb will hold about 2 pints/1100ml of water). If you have a 1lb loaf tin, simply halve the ingredient amounts.
    • For easy lining of the tin, use a loaf cake tin liner*.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    This Gingerbread Loaf Cake is part of a set of recipes put together by Schwartz. They have put together a selection of simple, traditional and tasty recipes that are all easy to make and delicious to eat. I've been using Schwartz spices for years and I'm a big fan of their range. They have a huge selection of spices which are perfect for baking.

    How to make Gingerbread Loaf Cake

    Start by melting the butter, golden syrup and light brown sugar together in a pan on a low heat. Once it melted, set it aside to cool. In a large mixing bowl stir plain flour, bicarbonate of soda, ground ginger and mixed spice together.

    To the golden syrup mixture, add the eggs and milk and whisk them in. Pour the mixture into the flour mixture and whisk well.

    Pour the mixture into a lined loaf tin. Bake it for 1 hour until it is a rich gold colour and a skewer inserted in the centre comes out clean.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    Gingerbread Loaf Cake

    What size tin do you need for this recipe?

    You will need a 2lb loaf tin for this recipe (you can test the size of your loaf tin by seeing how much water the tin can hold, 2lb will hold about 2 pints/1100mls of water). If you have a 1lb loaf tin, simply halve the ingredient amounts.

    How do you know when the loaf cake is cooked?

    The cake takes 1 hour to bake in my oven. When it is done it will be risen and dark goldenin colour. If you insert a thin skewer or cocktail stick into the centre, it will come out clean with no wet cake batter on it. If it is still wet after the baking time is up, give it another 10 minutes and check again. Or if it looks done 10 minutes before the baking time is up, check it using the skewer method. All ovens are different and even modern ovens can be a slightly difference temperature inside to what the dial says. An oven thermometer is cheap to purchase and will tell you exactly what temperature your oven is inside. If the cake is getting too dark on top, you can turn the temperature of the oven down slightly, or cover the top with foil to prevent it from burning. This cake need a low and slow bake to make sure it cooks all the way through, so don't be tempted to turn up the oven to try and rush it as this will most like lead to a burnt cake on the outside and raw cake batter inside.

    How long does the loaf cake last for and can it be frozen?

    The loaf cake will last for 5 days in an airtight container in a cool place. You can freeze it too. To freeze it, wrap the cake well in cling film or put it in an airtight container. Or you can slice it up and freeze it in slices, put small squares of baking paper between each slice to stop them from sticking together and making it easier to defrost one slice at a time.

    Can this loaf cake be made gluten or dairy free?

    Yes! For gluten free you can replace the plain flour with a gluten free plain flour blend. You may also like to add ¼ tsp xantham gum for better texture. For a dairy free version, use a dairy free baking spread and dairy free milk for the cake. Please do check the labels of everything you use if serving to someone with an allergy or intolerance.

    Gingerbread Loaf Cake

    What is the best way to line a loaf tin?

    For easy and quick lining of the tin, use a loaf cake tin liner*, however if you don't have any of these you can use baking paper instead. Cut two pieces of baking paper, one wider piece and one longer and thinner piece. The wider piece will cover the two longer sides of the tin and the base, then place the longer thinner piece over the top of the first piece and cover the base again, and the smaller sides. Making a cross shape with the baking paper. I always grease the tin lightly before adding the liner or baking paper, as this helps to keep the paper in place and stop it from moving around when you add the batter.

    Can this cake be made into cupcakes or a larger cake?

    Yes, check out my Gingerbread Cupcakes recipe or my Gingerbread Cake recipe for details.

    Do you need an electric mixer to make this recipe?

    No, you can easily make this cake by hand. The dry ingredients and wet ingredients can be quickly combined with a hand whisk and it won't take much effort.

    More tips for making the Gingerbread Loaf Cake:

    • Don't worry if the loaf cake cracks on top - this is normal.
    • I decorated the cake with an orange icing drizzle and some crystallised ginger, you can leave it plain or a drizzle of melted dark chocolate would be delicious too!
    • The cake does need an hour in most ovens, this sounds like a lot, but it's a very dense cake so baking it on a low temperature for a long time produces the best result. All ovens are different, so do check on it if it is getting too dark on top.
    Gingerbread Loaf Cake

    Troubleshooting

    If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended equipment & ingredients*

    • Loaf cake tin
    • Mixing bowls
    • Cooling rack
    • Kitchen scales
    • Electric hand mixer
    • Loaf cake tin liners
    • Mixed spice
    • Loaf cake storage box

    *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!

    Gingerbread Loaf Cake

    More gingerbread recipes...

    • Gingerbread Traybake
    • Gingerbread Baked Donuts
    • Ginger & Lemon Cake
    • Vegan Gingerbread Men
    • Gingerbread House
    • Gingerbread Bonfire Cake with Salted Caramel Sauce
    • Vegan Gingerbread Trifles
    • Gingerbread Cake with Ginger Buttercream
    • Gingerbread Cupcakes
    • Gingerbread Pavlova
    • Gingerbread Men
    • Gingerbread & White Chocolate Cookies
    • Gingerbread Rocky Road
    Gingerbread Loaf Cake

    Gingerbread Loaf Cake

    Delicious and easy to make ginger spiced loaf with golden syrup and spices
    5 from 12 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Cake
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 20 minutes
    Servings: 10
    Author: Schwartz

    Ingredients

    For the loaf cake

    • 100 g Butter or baking spread unsalted
    • 225 g Golden syrup
    • 50 g Light brown soft sugar
    • 2 Eggs large
    • 150 ml Milk either cow's or a plant based milk
    • 225 g Plain flour (also known as all purpose flour)
    • 1 tsp Bicarbonate of soda
    • 1 tbsp Ground ginger I used Schwartz
    • 2 tsp Mixed spice I used Schwartz

    For decoration (optional)

    • 75 g Icing sugar
    • 1 tsp Orange extract
    • 2 tsp Milk
    • Crystallised ginger
    Metric - US Customary

    Instructions

    • Pre-heat your oven to 150C Fan/325F/Gas Mark 3, grease and line a 2lb loaf tin
    • Melt the butter, golden syrup and light brown soft sugar in a pan on a low heat. Once the butter is fully melted, leave it to cool for 5 minutes
    • Add the eggs and milk to the pan and whisk in
    • In a mixing bowl stir the plain flour, bicarbonate of soda, ground ginger and mixed spice together
    • Pour the melted butter and egg mixture into the flour and whisk until combined, you don't need to use an electric mixer for this, a hand whisk will do the job easily. If you need to use an electric mixer, use the paddle attachment on a low speed
    • Pour the mixture into the loaf tin
    • Bake for 1 hour or until it is a rich gold colour and a skewer inserted in the centre comes out clean, leave to cool completely
    • To make the orange icing drizzle, mix together the icing sugar, orange extract and milk. Use a piping bag or a spoon to drizzle it over the cake. Top with crystallised ginger
    • Store in an airtight container for up to 5 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Video

    Notes

    • Make sure your ingredients, particularly the eggs and butter, are at room temperature before you start baking.
    • You can use caster sugar instead of light brown soft sugar for this recipe if you prefer, or if you can't get hold of light brown soft sugar.
    • Mixed spice is a British spice blend containing cinnamon, coriander seed, nutmeg, clove, pimento and ginger. If you can't get hold of it, you can use a Pumpkin Spice mix instead. For this recipe, you can either omit it, or replace it with 1 tsp cinnamon ¼ tsp ground cloves and ¼ tsp ground nutmeg.
    • Golden syrup is sold all over the world, so check the international section in your supermarket if you're not based in the UK. You can also buy it online from Amazon (see link below). If you can't get hold of it, light corn syrup is the closest thing to it. However, I've not tested this recipe with light corn syrup. You may also like to add 2 tbsp black treacle (also known as molasses) to darken the cake and make it more golden in colour.
    • You will need a 2lb loaf tin for this recipe (you can test the size of your loaf tin by seeing how much water the tin can hold, 2lb will hold about 2 pints/1100mls of water). If you have a 1lb loaf tin, simply halve the ingredient amounts.
    • For easy lining of the tin, use a loaf cake tin liner*.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    Nutrition

    Calories: 266kcal | Carbohydrates: 41g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 203mg | Potassium: 65mg | Fiber: 1g | Sugar: 24g | Vitamin A: 322IU | Calcium: 32mg | Iron: 1mg

    If you like this, check out more of my Loaf cake recipes!

    Or check out my Christmas recipes!

    NB. This post was created in association with Schwartz, all opinions are my own.

    « Mulled Wine Cupcakes
    Chocolate & Vanilla Pinwheel Biscuits »

    Reader Interactions

    Comments

    1. Baking Addict

      December 21, 2013 at 12:25 am

      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!

      Reply
      • Kat BakingExplorer

        January 05, 2014 at 11:01 pm

        Thanks Ros! It's definitely a suitable festive bake, but great any time of the year too!

        Reply
      • Anne Mccafferty

        September 12, 2022 at 8:51 am

        Can l use semi skimmed milk

        Reply
        • thebakingexplorer

          September 12, 2022 at 8:53 am

          Yes you can

          Reply
      • Shyla

        December 16, 2022 at 10:09 pm

        5 stars
        LOVE this loaf and it has been a big hit with my family. Your recipes always turn out perfect, thank you for sharing yet another delicious one 😃

        Reply
    2. Charlene F

      December 21, 2013 at 12:29 pm

      I would love a slice of this cake with some rum and raisin ice cream 🙂 x

      Reply
      • Kat BakingExplorer

        January 05, 2014 at 11:02 pm

        That sounds like an amazing combo!

        Reply
    3. Lorna m

      April 17, 2020 at 8:09 pm

      5 stars
      Three words. Flavoursome. Festive. Fantastic! Tasted warm , spicy and gorgeous just like the picture looks! Fantastic recipe! Thank you so much

      Reply
      • thebakingexplorer

        April 17, 2020 at 9:14 pm

        Thanks so much Lorna!!

        Reply
    4. Sally

      May 18, 2020 at 8:36 pm

      5 stars
      Amazing loaf cake recipe! It leaves the kitchen smelling like Christmas 😍

      Reply
      • thebakingexplorer

        May 18, 2020 at 10:31 pm

        Thanks so much Sally!

        Reply
    5. Sass

      May 24, 2020 at 5:21 pm

      Do you know if self-raising flour will work? It's all I have at the mo 🙂

      Reply
      • thebakingexplorer

        May 24, 2020 at 9:25 pm

        Hi Sass, yes just use self raising and omit the bicarbonate of soda 🙂

        Reply
    6. Lynne Carver

      June 19, 2020 at 6:13 am

      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 🙂

      Reply
      • thebakingexplorer

        June 19, 2020 at 8:32 am

        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!

        Reply
        • Lynne Carver

          June 24, 2020 at 8:50 am

          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

          Reply
          • thebakingexplorer

            June 24, 2020 at 5:33 pm

            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!

            Reply
      • Jackie

        December 30, 2021 at 9:11 am

        Making this gluten free can I use self raising gf flour it’s all I have

        Reply
        • thebakingexplorer

          December 31, 2021 at 11:34 am

          Hi Jackie, as this recipe uses plain flour I would only recommend using a plain GF flour.

          Reply
          • Anne Whiting

            March 10, 2022 at 9:22 pm

            5 stars
            This is the best gingerbread I've ever made. It rose up in the loaf tin and tastes wonderful.

            I shall be making it again. Soon!

            Reply
    7. Connie w

      November 20, 2020 at 6:08 pm

      How do you know how big a 2lb tin is? Is it just your average loaf tin? 24x4x7 cm?

      Reply
      • thebakingexplorer

        November 20, 2020 at 8:07 pm

        Hi Connie, the measurements all vary slightly by brand, it should hold between 2-2.5 pints water.

        Reply
        • Natalie

          February 03, 2022 at 11:35 am

          Hello I note you say in your comment that the loaf pan should hold 2 pints of water, however in the recipe notes above you say 2 litres.

          Mine only held 1 litre so I halved the recipe as suggested in the notes.
          Turns out I didn’t need to half it!

          You may want to update the notes to correct this.

          Lovely cake though!

          Reply
          • thebakingexplorer

            February 03, 2022 at 3:07 pm

            Hi Natalie, thanks so much for making me aware of this! I've fixed that now. I'm so glad you liked the cake!

            Reply
    8. Phil Gallimore

      November 22, 2020 at 3:44 am

      Made this recipe today, though substituted honey instead of syrup (healthier and just as tasty).

      Reply
      • Patrycja

        December 17, 2020 at 12:24 pm

        Tha cake tastes heavenly!
        Any idea if I could freeze the cake?

        Reply
        • thebakingexplorer

          December 17, 2020 at 9:35 pm

          Yes you can absolutely freeze it!

          Reply
    9. Laurina Dennis

      January 01, 2021 at 1:01 pm

      5 stars
      I've used dememera sugar hope it turns out.

      Reply
      • Hilary Ward

        December 14, 2021 at 2:03 pm

        Can this cake be made with gluten free flour and xanthum gum please?

        Reply
        • thebakingexplorer

          December 14, 2021 at 5:19 pm

          Hi Hilary, I've never made this cake gluten free, but I'm sure it would work well if you swap the plain flour for a gluten free plain flour blend and 1/4 tsp xanthan gum. Let me know how it goes!

          Reply
    10. Julie

      March 04, 2021 at 10:37 am

      5 stars
      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.

      Reply
    11. Karen Durrant

      March 13, 2021 at 6:10 pm

      5 stars
      Amazing cake, scrumptious and so easy to make . Definitely matures and tastes even better after a few days but normally half of it eaten by then !
      I chop up some ginger in syrup and cover the top of the cake for an extra ginger boost .

      Reply
    12. Marie

      March 23, 2021 at 7:33 pm

      5 stars
      Easy to make, moist and golden, didn't last long once it was out of the oven definitely a go to staple. 🥰🥰

      Reply
      • thebakingexplorer

        March 26, 2021 at 10:28 am

        Thank you for such lovely feedback Marie!

        Reply
    13. Paul

      April 08, 2021 at 4:21 pm

      Hi, can I use white castor sugar instead of brown?
      Thanks
      Paul

      Reply
      • thebakingexplorer

        April 08, 2021 at 4:40 pm

        Hi Paul, yes you can, I hope you enjoy the cake!

        Reply
      • Paul

        April 10, 2021 at 12:06 pm

        Than you so much, for the quick response.
        Much appreciated.

        Reply
        • Jackie

          April 22, 2021 at 1:54 pm

          5 stars
          I love this gingerbread. Do I just double the recipe to make two. Thanks

          Reply
    14. Jackie

      April 22, 2021 at 11:11 am

      5 stars
      I want to make two loafs .do I double the ingredients? Your recipes are great

      Reply
      • thebakingexplorer

        April 22, 2021 at 1:30 pm

        Hi Jackie, yes that's exactly right 🙂

        Reply
    15. Lainey

      May 08, 2021 at 12:35 pm

      5 stars
      Amazing cake recipe it was delicious its my new favourite and my husband loves it too winner winner I put an orange zest icing on top to decorate tasty😋

      Reply
      • thebakingexplorer

        May 08, 2021 at 1:21 pm

        I'm so happy you both like it so much!

        Reply
      • Sharon

        August 15, 2021 at 10:46 am

        5 stars
        I have made this cake twice using half dark brown and half light brown sugar, and half golden syrup and half black treacle, and had first prize in two local competitions!
        Thanks for a great recipe!

        Reply
    16. Liz allan

      August 08, 2022 at 10:53 am

      Love this gingerbread loaf in the nutritional values it said 266 cals what weight of slice is this please as I am following nutracheck cc

      Reply
      • thebakingexplorer

        August 08, 2022 at 12:07 pm

        Hi Liz, this is based on it being cut into 10 slices. Unfortunately I have no idea on the weight.

        Reply

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