I really do love a nice, sticky gingerbread loaf cake. There’s just something so comforting and old fashioned about it. And personally, I can’t think of any other bake that goes better with a cup of tea!
Like most gingerbread, this is best made in advance – keep it wrapped (uniced) for up for 2-3 days and you’ll be rewarded with a beautifully sticky, moist ginger cake.
Treacle and golden syrup is the secret to making the best gingerbread – as well as a generous amount of ground ginger and some chopped crystallised ginger for an extra kick of flavour! I go through so much treacle in the Winter months I’m actually considering buying it in bulk. As well as making gingerbread, I use it to make these spiced ginger cookies, treacle scones (recipe coming soon!) and I swirl it through my porridge.
You can leave the gingerbread plain if you wish by all means – but adding either a fresh, zingy lemon icing or a tangy orange cream cheese icing really takes this cake to a new level. I love both options, so I tend to go for whatever takes my fancy at the time. If I choose the lemon icing, I like to decorate the top with chopped crystallised ginger. Lemon and ginger complement each other perfectly!
This is an updated post with new photographs. Originally posted January 2014.
Disclosure – this post contains affiliate links, which means that I will earn a small amount of commission (at NO extra cost to you) if you decide to purchase the items advertised, which in turn enables me to bring you all these recipes for free. I only recommend products I use myself and love. Thank you!
Pin me for later…
Gingerbread Loaf Cake
- 250 g plain flour
- 1 tsp bicarbonate of soda
- 1 tbsp ground ginger
- Zest of one lemon
- 1/2 tsp ground cinnamon
- 120 g butter
- 110 g treacle
- 110 g golden syrup
- 110 g dark muscavado sugar
- 250 ml milk
- 1 egg beaten
- 25 g Crystallised or stem ginger finely chopped
ORANGE CREAM CHEESE ICING
- 125 g full fat cream cheese
- 50 g very soft unsalted butter
- 275 g icing sugar sifted
- Finely grated zest of one small orange
- 1/4 tsp vanilla extract
- 100 g icing sugar
- Juice of half or one lemon
- Chopped crystallised ginger to decorate optional
- Preheat the oven to 180C/350F/Gas Mark 4.Grease and line a 2lb 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 55-65 minutes or until a skewer inserted into the middle comes out clean.
- Let the gingerbread cool completely in the tin.
- For the lemon icing: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.
- For the orange cream cheese icing:Beat the cream cheese, butter, orange zest and vanilla extract together until creamy. Beat in the icing sugar until smooth. Spread over the top of the cake.