Ginger loaf

Serves: Makes one 1.4 litre loaf - Time:

Ginger loaf
Ginger loaf Ginger loaf

I have a passion for Nordic Ware bakeware. They are an American company, famous for their bundt tins, which produces the most wonderful tins and moulds. They are not cheap but the quality is superb-you will be able to hand them down the generations, such is their longevity. To do justice to my beautiful gingerbread men tin, I wanted a cross between a dense old, fashioned gingerbread and a pain d’épices. If you are using a plain loaf tin you could drizzle over some water icing if you prefer.


  • 150g unsalted butter, plus extra for greasing
  • 150g soft light brown sugar
  • 50ml honey
  • 2 medium eggs, beaten
  • 125ml milk
  • 250g self-raising flour
  • 2 tablespoons ground ginger
  • ½ teaspoon allspice
  • ½ teaspoon bicarbonate of soda
  • 90g crystallised stem ginger, finely chopped
  • Icing sugar to dust
Ginger loaf


  1. Heat the oven to 170˚c fan oven 150˚c, mark 3. Either spray a 1.4 litre loaf tin with non-stick spray or lightly grease with butter. Put the butter, sugar and honey in a saucepan and stir over a low heat until the butter has melted. Don’t let the mixture boil. Take off the heat and leave to cool for 5 minutes.
  2. Beat in the eggs and milk. In a bowl mix together the flour, ground ginger, allspice and bicarbonate of soda. Stir into the wet ingredients. Sprinkle half the chopped ginger over the base of the tin and stir the rest into the cake batter. Pour the batter into the tin.
  3. Bake in the oven for 45-50 minutes or until a skewer inserted into the centre of the loaf comes out clean. Leave to cool in the tin for 5 minutes then turn out onto a wire rack and cool completely. Dust with icing sugar before serving.