Gingerbread Loaf Cake

Gingerbread Loaf Cake

Gingerbread Loaf Cake

Recipe by GeeDeeCourse: Cakes, Bakes and PastriesCuisine: EuropeanDifficulty: Easy


Prep time


Cooking time





An Easy Gingerbread Loaf Cake, it’s so simple to make and perfect with a cuppa, with that warming hit of ginger, delicious!

What You Will Need
2lb Loaf Tin


  • 250 g self-raising flour

  • 2 tsp ground ginger

  • 1/2 tsp ground cinnamon

  • 1 tsp bicarbonate of soda

  • 1 pinch salt

  • 100 g golden syrup

  • 100 g black Treacle

  • 125 g dark muscovado sugar

  • 125 g butter

  • 2 large eggs

  • 240 ml milk


  • Preheat the oven to 180°C/fan160°C/gas 4. Grease and line a 2lb loaf tin.
  • Place the butter, sugar and treacle in a pan over a low heat and stir until the sugar has dissolved.
  • Remove from the heat and stir in the milk. Set aside to cool.
  • When the butter mix is room temperature beat in the eggs
  • Sift all the dry ingredients into a large bowl and make a well in the middle.
  • Pour in the butter and milk mixture and stir to make a smooth batter.
  • Pour the batter into the prepared loaf tin and bake for 45-50 minutes.
  • You could check if the cake is done after 40 minutes (Don’t open the door before 40 minutes) by pushing a thin skewer into the center. If it comes out clean the cake is done.
  • If it still has some wet batter on the skewer leave it for another 5 minutes.
  • Leave to rest in the tin, for 10 minutes before turning out onto a cooling rack and removing the lining paper.
  • If you want to keep the cake for a later date, wrap it in baking parchment and cling film, store in a cool place and it will keep quite happily for up to 1 week.

Recipe Video