Old-Fashioned Gingerbread Loaf Recipe, beautifully spiced and moist with a tangy lemon icing. It's a family-friendly ginger loaf cake that goes wonderfully well in the cold months, particularly in the festive season. It's warming and cosy, and so easy to make with zero fuss and very little prep.
There is a kind of Christmas magic in the taste of gingerbread, a warmth that wraps you around and gently carries you back to your childhood, to days filled with laughter and joy and the sweet, familiar aromas of the festive season.
I absolutely love gingerbread, in any possible way. From gingerbread men cookies, gingerbread cupcakes, homemade gingerbread syrup and gingerbread cake, I simply can't have enough of it.
It's so heart-warming and cosy, with it's earthy spices and deep, rich colour and flavour. And this scrumptious gingerbread loaf cake is so delicious, you will fall in love with it too.
Forget about ready-made cakes bought from a store, you too can make your own delicious cake at home with easily-available ingredients that won't break the bank. You get the perfect moist and rich loaf that will make everyone ask for seconds.
The cake keeps really well at room temperature, and it's ideal for gifting or bringing to a potluck, bake sale or family gathering. What I can't think of a better time to come together and enjoy a nice slice of cake than at this time of the year!
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- flour - I used self-raising flour for a lighter texture and a good lift
- bicarb of soda - it helps the cake rise and makes it fluffy and moist
- black treacle - or molasses, add a deep colour and a rich, deep flavour
- golden syrup - adds extra flavour and sweetness
- dark brown sugar - for a deep, caramel-like flavour
- egg - make sure it's at room temperature so the cake can get a quick rise
- spices - I used ground ginger, cinnamon, cloves and nutmeg
- milk - full fat is the best, semi-skimmed the next best thing
- butter - salted or unsalted, I haven't noticed any difference, and I used them both in previous bakes
- icing sugar - for a nice, shiny icing
- lemon juice and zest - to make the icing and add a pop of colour and flavour
Step-by-step photos and instructions
- add the butter cut into cubes, brown sugar, black treacle and golden syrup to a pan set over a medium heat, and stir with a spatula until the butter is melted, and you have a smooth mixture
- in a large mixing bowl, sift the flour, add the bicarb of soda and spices and mix well to combine
- add the cooled butter mixture, beaten egg and milk
- use a spatula to mix everything into a smooth batter
- butter and flour a loaf tin, add the batter and bake at 170 degrees Celsius (340 Fahrenheit) for 50 minutes
- remove the cake from the oven and allow it to cool down completely
- to make the icing, sift the icing sugar, add the lemon juice and mix well to get a smooth mixture
- drizzle it over the cake and top with lemon zest
Expert tips
Allow the cake to cool down completely before adding the icing to the top. If the cake is still warm, the icing will melt and make a mess.
For the icing, start with half a tablespoon of lemon juice at first, and add more as needed until you are happy with the consistency.
Don't make the icing too far in advance, as it will harden pretty quickly. Once the cake has cooled down, you can make the icing and spread it over the cake quickly, it sets in 5-10 minutes at room temperature.
The black treacle is really sticky, I find that dipping a spoon in oil and then using it to spoon the treacle helps massively. In this way, the treacle falls off the spoon a lot easier.
The lemon juice can be swapped for orange juice or just milk, although I must say I do like the ginger and lemon together, they work really well.
Make sure you mix the dry ingredients really well before adding the wet ingredients. If the spices and not mixed well with the flour, the cake will not have an even colour.
Gingerbread Loaf Recipe
Ingredients
- 225 g self-raising flour (1 ¾ cup)
- 100 g butter (½ cup)
- 100 g dark brown sugar (½ cup)
- 100 g black treacle (molasses, ¼ cup)
- 100 g golden syrup (or honey, ¼ cup)
- 1 medium egg
- 2 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 teaspoon bicarbonate of soda
- 275 ml milk (9 floz)
- 100 g icing sugar (confectioners' sugar, ¾ cup)
- juice and zest from half a lemon
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Instructions
- Preheat the oven to 170 degrees Celsius (340 Fahrenheit).
- In a pan set over a medium heat, add the butter cut into cubes, dark brown sugar, black treacle and golden syrup, and use a spatula to mix well until the butter is melted, and you have a smooth mixture.
- In a large mixing bowl, sift the flour, add the bicarbonate of soda and spices, and mix really well.
- Beat the egg and add it to the flour together with the milk and cooled butter mixure.
- Use a spatula to mix well until you have a smooth batter.
- Butter and flour a loaf tin, and spread the batter evenly.
- Bake for 50 minutes or until a skewer inserted in the middle comes out clean.
- Remove the cake from the oven, and allow it to cool down slightly in the loaf tin.
- Run a sharp knife around the edges of the loaf, the cake will come out easily.
- Leave it to cool down completely on a cooling rack.
- To make the icing, sift the icing sugar, add half a tablespoon of the lemon juice, and mix well to get a slightly runny smooth mixture, adding more lemon juice if needed.
- Spread the icing over the cake, and top with lemon zest.
Video
Notes
- Allow the cake to cool down completely before adding the icing to the top. If the cake is still warm, the icing will melt and make a mess.
- Don't make the icing too far in advance, as it will harden pretty quickly. Once the cake has cooled down, you can make the icing and spread it over the cake quickly, it sets in 5-10 minutes at room temperature.
- The black treacle is really sticky, I find that dipping a spoon in oil and then using it to spoon the treacle helps massively. In this way, the treacle falls off the spoon a lot easier.
- Make sure you mix the dry ingredients really well before adding the wet ingredients. If the spices and not mixed well with the flour, the cake will not have an even colour.
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