I really do love a nice, simple ginger loaf and this is a really good one! Like most gingerbread, this is best made in advance – keep it wrapped up for 2-3 days and you’ll be rewarded with a beautifully sticky, moist cake. The orange cream cheese icing/lemon icing is optional but lovely.
ginger loaf with orange cream cheese icing/lemon icing
250g self raising flour
1 tsp bicarbonate of soda
1 tbsp ground ginger
Zest of one lemon
1 tsp cinnamon
110g golden syrup
110g dark muscavado sugar
1 egg, beaten
50g Crystallised or stem ginger, finely chopped
Preheat the oven to 180C/350F/Gas Mark 4.Grease and line a 900g loaf tin.
Sift the flour, bicarbonate of soda, spices and lemon zest together in a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the lemon zest, sugar and chopped crystallised ginger.
In a small pan over a low heat, melt the treacle, syrup and milk. Remove from the heat and let it cool to room temperature before stirring in the egg. Pour into the flour mixture, whisking thoroughly until no lumps remain and you have a smooth batter. Pour this batter into the lined tin and bake for 60-75 minutes or until a skewer inserted into the middle comes out clean. Let the gingerbread cool completely in the tin.
ORANGE CREAM CHEESE ICING
125g full fat cream cheese
275g icing sugar, sifted
Finely grated zest of one small orange
1/4 tsp vanilla extract
100g icing sugar
Juice of half or one lemon
Chopped crystallised ginger to decorate, optional
Sift the icing sugar into a medium sized bowl. Add enough lemon juice to make a thick but pourable icing. Pour over the cold cake and top with the remaining crystallised ginger, if using.