Go Back
+ servings
Gingerbread Loaf Cake

Gingerbread Loaf Cake

Delicious and easy to make ginger spiced loaf with golden syrup and spices
Course Dessert
Cuisine British
Keyword Cake
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10
Calories 266kcal
Author Schwartz


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


  • 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



  • 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.


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