Glazed Ginger Loaf Cake

This Glazed Ginger Loaf Cake is the perfect nostalgic bake. Remember that loaf cake out of a packet lots of us had in our childhood? This is just like that, but made a bit grown up, and homemade so it is so much better. The glaze and chopped stem ginger decor adds a little extra sweet and spicy, which gives it a bit of extra spark.

The key to this cake is the combination of golden syrup and molasses, along with the dark brown sugar. If you use light brown sugar/granulated, you might find the texture and colour a bit lighter. The glaze is obviously optional, but I find that it adds just that little bit of sweetness that rounds out the flavour.

I love a nostalgic bake, and I really love baking with ginger. I think any kind of spiced cake is guaranteed to make your kitchen smell incredible, and this is no exception. Have your dry ingredients ready in one large bowl whilst melting the butter and sugar in a pan. Having everything measured prior to baking will help make this an easy bake!

I make this Glazed Ginger Loaf Cake in a classic 2lb loaf tin (like this one) and recommend a high speed mixer for when combining the dry and wet ingredients (with a mixer like this). If you’re looking for other loaf cake ideas, check out this Honey Loaf Cake or this Strawberry and Lime Drizzle Cake.

Glazed Jamaican Ginger Loaf Cake

This is the ultimate nostalgic bake. Combine your dry ingredients in a large bowl before melting together the liquid ingredients. Have everything measured prior to baking to make this the easiest bake ever. Keep an eye on your liquids whilst on the heat – it shouldn't reach boiling point!

Print Pin

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 10

Author: Florence Jackson

Ingredients

• 170 g Plain Flour
• 1 tbsp Ground Ginger
• 1 tbsp Ground Cinnamon
• 1 tsp Ground Mixed Spice
• 1 tsp Baking Soda
• 80 g Unsalted Butter
• 80 g Treacle (Molasses)
• 70 g Golden Syrup
• 95 g Dark Brown Soft Sugar
• 1 Medium Egg
• 2 tbsp Milk

For the Glaze

• 75 g Icing Sugar
• 1.5 tbsp Milk
• 30 g Stem Ginger Chopped

Instructions

• Preheat the oven to 190C/170C Fan/Gas 5. Line a 2lb loaf tin.
• In a large bowl, or the bowl of a stand mixer, combine the dry ingredients: flour, ginger, cinnamon, mixed spice and baking soda.
• In a medium saucepan over a low heat, combine the butter, brown sugar, golden syrup and treacle. Heat until melted, keeping an eye on it.
• Once all melted, add the liquid to the dry ingredients. Add the milk and mix on medium speed with an electric mixer. Then add the egg and mix again.
• Pour the batter into the prepared loaf tin. Bake for 55mins – 1 hour: until a skewer inserted comes out clean. Let cool on a wire rack.

For the Glaze

• Once the cake has cooled, make the glaze by combining the icing sugar and milk. Pour this over the top of the cake (whilst still in the tin) and add some chopped stem ginger. Let set then cut and serve.