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Traditional Gingerbread Loaf Cake

Traditional Gingerbread Loaf Cake

Summary

Servings 8
Time Needed Prep
Cook
Ingredients 11
Difficulty Medium

Rating (click to rate)

4.3 based on 9 ratings.

Ingredients

  • 185 g Butter
  • 1 tbsp Ginger ground
  • 2 tsp Cinammon
  • 1 tsp Allspice
  • 1 cup Brown Sugar firmly packed
  • 1 cup Golden Syrup Or Treacle
  • 2 Eggs
  • 3 cups Plain Flour
  • 1 cup Milk
  • 1 tsp Bicarbonate Of Soda
  • 200 g Crystallized Ginger cut into very small pieces

Nutrition Information

Qty per
82g serve
Qty per
100g
Energy 313.49634305835kcalcal 383.78233602323kcalcal
Protein 2.7916725352113gg 3.4175665225411gg
Fat (total) 20.251813380282gg 24.79227723031gg
 - saturated 12.683996478873gg 15.527753055372gg
Carbohydrate 32.524142354125gg 39.816066777834gg
 - sugars 21.045035211268gg 25.763339681344gg
Dietary Fibre 0.6gg 0.73452021598567gg
Sodium 46.403528672032mgmg 56.807216504464mgmg

Nutritional information does not include the following ingredients: Allspice, Brown sugar

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Oh there is nothing like warm Traditional Gingerbread Loaf Cake fresh from the oven.

Then imagine your slice with a slab of butter. Oh my goodness, absolutely delicious!I’m drooling over the thought now, and I hope you are also because we’ve got for you this great recipe of traditional gingerbread.

Method

  1. Preheat the oven to 170 degrees.

  2. Grease a loaf tin well with butter and flour or line well with baking paper.

  3. Cream the butter and sugar until fluffy and add the spices (except for the crystallized ginger). Add the syrup and mix well.

  4. Beat the eggs and add to the milk and fold in the egg/milk liquid alternatively with the sifted flour and bicarb until combined.

  5. Add the ginger pieces and mix through.

  6. Pour into the loaf tin and bake for 1 hour 15 minutes.

  7. Remove from the tin and let cool on wire racks.

Recipe Hints and Tips:

  • Traditional Gingerbread freezes very well. Cool until room temperature and double wrap in plastic wrap and this will freeze for up to three months.
Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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