Sticky Ginger Loaf Cake with Lemon Icing

Name: Sticky Ginger Loaf Cake with Lemon Icing
Yield: 10-12 servings
Cuisine: British
Ingredients: 200 g self raising flour; 1 tsp baking powder; 1 tsp ground ginger; 1 tsp mixed spice; 100 g slightly salted butter; 80 g stem ginger grated; 100 g unrefined muscovado sugar; 100 g black treacle; 100 g golden syrup; 225 ml milk; 1 egg beaten; For the icing; 50 g icing sugar; Grated zest ½ lemon; Juice of ½ lemon

Alisons Kitchen @cook_9633423

Bristol

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.

Alisons Kitchen @cook_9633423

Saved

Ingredients

10-12 servings

200 gself raising flour
1 tspbaking powder
1 tspground ginger
1 tspmixed spice
100 gslightly salted butter
80 gstem ginger grated
100 gunrefined muscovado sugar
100 gblack treacle
100 ggolden syrup
225 mlmilk
1egg beaten
For the icing
50 gicing sugar
Grated zest ½ lemon
Juice of ½ lemon

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Steps

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!