Last Updated on February 18, 2021 by HodgePodgeDays
With my son at home, I’m having to up my snack game. He gets the usual healthy offerings of fresh fruit and yoghurt, but sometimes a slice of cake can be just the motivation he needs to plough through his home learning for the afternoon. This simple ginger loaf cake is a quick and fairly frugal bake which will satisfy even the hungriest little learner.
When I bake this, I usually double the recipe and make two. I wrap the second one up for later in the week and the cake is usually even better after a couple of days resting in an airtight tin.
Ginger loaf cake with zesty lime icing
Ingredients
200g self raising flour
200g soft brown sugar
5 teaspoons ground ginger
1 teaspoon of ground cinnamon
1 teaspoon of bicarbonate of soda
55g baking margarine, plus extra for greasing
1 medium egg, beaten
2 tablespoons of golden syrup
240mls hot but not boiling water
Lime icing
100g icing sugar, sifted
1/2 a lime
Zest of 1 lime
How to make your Ginger Loaf Cake
Preheat the oven to 160c. Grease and line a 2lb loaf tin with baking parchment. I like to use loaf tin liners because they’re much easier.
Put all of the ingredients into a large mixing bowl, with an electric whisk (or a big spoon if you prefer) combine all the ingredients into a smooth batter. It will look a bit runny, but it’ll be ok once baked, I promise.
Pour the mixture into your prepared tin. Bake in your pre-heated oven for 50-60 minutes, or until golden brown and the top is springy to the touch. If the top is browning too quickly and you’re worried about it burning, cover the tin with tin foil.
Once your ginger loaf cake is baked, leave it to cool thoroughly, I usually leave mine overnight to make sure it’s properly cool.
To ice your cake; zest a lime and put the zest to one side ready to sprinkle over the top. Sift your icing sugar into a bowl, then gradually add in the juice of half a lime, stirring until you get a stiff but spreadable consistency.
Spoon the lime icing over the top of your ginger loaf and then sprinkle the zest over the top. If you’re a neat and tidy person, you might want to leave it to one side for a few hours for the icing to set. Although if you’re greedy like me, then you can just slice it into thick pieces and gobble it down quickly with the icing still dripping.
If you enjoyed this recipe, you might also like to try these Grasmere ginger biscuits or this sticky ginger cake with cinnamon frosting.
