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