Ginger loaf


Preparation info

  • Serves:


    • Difficulty


    • Ready in

      55 min

Appears in

Lucy's Food: Minimum Effort, Maximum Impact!

Lucy's Food

By Lucy Cufflin

Published 2013

  • About

I would walk a long way for a good ginger cake. This one gets better after a few days so try not to eat it all straight out of the oven!


  • 250 g butter, at room temperature
  • 275 g dark brown sugar
  • 1 teaspoon ground cinnamon
  • 4 teaspoons ground ginger
  • 1 teaspoon vanilla essence
  • 3 eggs
  • 250 ml milk
  • 350 g self raising flour
  • pinch of salt


  1. Line the loaf tin with baking parchment.
  2. Mix the butter, sugar, cinnamon, ginger and vanilla essence together using an electric whisk or hand blender. Add the eggs one at a time and then the milk. Add the flour and salt and fold in by hand using a spoon.
  3. Turn the cake mix into the loaf tin and cook for 45 minutes to 1 hour and the cake is risen, browned and springy to the touch.
  4. Remove from oven and allow to cool for 10 minutes. Remove from the tin while still warm and wrap in a double layer of cling film to keep it moist until you want to eat it.