Ginger Loaf Candied Ginger Frosting

Sharing is caring!

Easy Delicious Ginger Loaf with Candied Ginger Frosting

This ginger loaf is comforting and delicious. A deep gingerbread flavour always makes me feel better.

You can put this one in a pot, stir it around and pour it into a loaf tin before you even have time to think. It can also be Veganised with the use of non dairy butter (Nutlex) and by using unsweetened non dairy milk like almond.

Today I was too sad to work

I had a meeting and I left. It all felt a bit like I didn’t belong.  Somebody I know died yesterday, and I was shocked.

I am not willing to call him a friend, even though I have known him for about 25 years.  We worked together for a few years. It was a job in travel and you get to know someones personality quite well , living with them on and off.   We saw each other occasionally over the years. Mutual friends kept us in touch with each others lives between meetings. Each time we met I was reminded of the reasons I liked him so very much.

We went to a reunion last year and I was delighted to see him. We made lots of plans to do things when we got back to Sydney. These got cancelled and we sent each messages for months and never saw each other. Now its too late

Today I just felt like being at home and I felt like baking, it’s the way I cope with things. I baked the first thing that came into my head. Its a ginger cake that a friend of mine loves. Why don’t we have enough time for any thing any more? Its all work and shopping and fighting the traffic. I am so happy I took the time to go to a reunion last year. I will look back with a smile and some regret Frankie, as  you will be missed by a lot of people.   xx

This is a deeply flavoured loaf that is a bit like gingerbread. It stays moist for some time and slices beautifully

Ginger Loaf with Candied Ginger Frosting

Print Recipe

A lovely moist easy to make ginger loaf cake that will get better with age. This recipe uses Australian cup measurements

Votes: 0
Rating: 0
You:

Rate this recipe!

Ingredients

Unit:MetricUS Imperial

• 185 gm butter or vegan nutalex
• 160 gm brown sugar 1 cup-Aust
• 250 gm milk milk or non dairy milk
• 300 gm plain flour
• 2 Tablespoons ground ginger
• 1 Tablespoon mixed spice
• 2 Tablespoons treacle or golden syrup
• 2 Tablespoons candied ginger finely chopped
• 1 Tablespoon bicarbonate soda

Icing

• 150 gm pure icing sugar
• 50 gm butter very soft ( not melted) (non dairy sub)
• 1 tsp vanilla
• 1 Tablespoon lemon Juice
• 1/2 teaspoon powdered ginger

Instructions

1. Pre-heat the oven to 180 C/ 350 F.
2. Grease and line a deep loaf tin. I am using a bread tin.
3. In a small sauce pan heat the butter, milk, sugar, spices and treacle and candied ginger, until just melted.
4. Cool
5. Mix flour and bicarb, then stir into the mixture in the saucepan until no lumps remain.
6. Pour into the loaf tin and turn the oven down to 160 C / 320 F before placing it onto the middle rack and baking for 50 minutes.
7. A toothpick or knife should come out clean when inserted into the middle of the cake. Take ou and leave on a rack to cool. This cake will probably sink slightly when it cools

To make the Icing

1. Pour the icing sugar into the bowl of a food processor and whizz until there are no lumps.
2. Add the soft butter and vanilla and ginger powder. Process until combined and light.
3. Spread onto the cake and if you like, top with extra candied ginger

Recipe Notes

The icing can also be mixed by hand. You will need to sift the icing sugar first before making.

Sharing is caring!