Ginger Loaf with Candied Ginger Frosting
A lovely moist easy to make ginger loaf cake that will get better with age. This recipe uses Australian cup measurements
Ingredients
- 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
- Pre-heat the oven to 180 C/ 350 F.
- Grease and line a deep loaf tin. I am using a bread tin.
- In a small sauce pan heat the butter, milk, sugar, spices and treacle and candied ginger, until just melted.
- Cool
- Mix flour and bicarb, then stir into the mixture in the saucepan until no lumps remain.
- 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.
- 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
- Pour the icing sugar into the bowl of a food processor and whizz until there are no lumps.
- Add the soft butter and vanilla and ginger powder. Process until combined and light.
- Spread onto the cake and if you like, top with extra candied ginger
Notes
The icing can also be mixed by hand. You will need to sift the icing sugar first before making.