Sticky Ginger Loaf Cake with Lemon Icing
This is a great recipe to make at the start of the week and use for packed lunches or puddings through the week. Alternatively it works well with a cuppa if you have visitors or just a quiet moment to yourself.
Sticky Ginger Loaf Cake with Lemon Icing
This is a great recipe to make at the start of the week and use for packed lunches or puddings through the week. Alternatively it works well with a cuppa if you have visitors or just a quiet moment to yourself.
Cooking Instructions
- 1
Butter a 1lb loaf tin and line with grease proof paper. Heat the oven to 180C/ 160C fan/ Gas 4. In a large bowl combine the flour, baking powder and spices, add the butter and rub together until it resembles bread crumbs then stir in the grated ginger.
- 2
In a saucepan heat the sugar, treacle, syrup and milk until it’s simmering and the sugar has dissolved. Pour the syrup mixture into the flour and stir until everything is well combined then stir in the egg. The mixture will resemble a loose batter.
- 3
Tip the batter into the tin and bake for 1hr 15mins until a skewer comes out clean. While the cake is cooling make the icing by combining all of the ingredients and beating until smooth. Turn the cake out of the tin, peel off the grease proof and drizzle over the icing.
- 4
The cake will keep well in an air tight tin for approx 5 days, though it never lasts that long in my house!
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