I love the kick of this Fiery Ginger Loaf Cake. Its a simple and moist store-cupboard ginger cake topped with a ginger buttercream and crunchy sugar topping. Whats not to love? Easily adaptable to make cupcakes or a layer cake as you please. Check it out now!
Line a 2lb loaf tin with baking parchment or a ready cut loaf liner.
Weight 225g Salted Butter and 225g Caster Sugar into a mixing bowl. Beat together until light and fluffy.
Crack one of the 4 Eggs straight into the mixture and continue beating. Allow a good 30-60 seconds beating for each egg. It might look split but don't panic.
Continue to add the remaining eggs one at a time. By the time you have finished, the mixture should be super light and airy.
Add 3 tbsp Milk one tbsp at a time and beat in thoroughly. Then add 3 tbsp Ground Ginger and beat in.
Add 200g Self Raising Flour and 1 tbsp Baking Powder and gently fold in. Do not overbeat it.
Pop the mixture into the lined loaf tin and bung into the oven for about 25-30 minutes. Take out the oven when a skewer comes out clean.
Leave the cake to cool for 5-10 minutes then remove it from the tin, still in the lining and leave on a wire rack to cool - at least 30 minutes.
Make the Buttercream
Whilst the cake is cooling, using a stand mixer or electric hand whisk, beat together 100g Salted Butter and 200g Icing Sugar.
Chop 3 Balls of Stem Ginger into small pieces and add them to the buttercream along with 1 tbsp of Syrup from Stem Ginger Jar.
Smear or pipe the buttercream over the cooled cake. You can make it as pretty or otherwise as you like. I somwtimes keep it quite rough and ready but sometimes whip out a piping bag and pretty nozzle!
Make the Crunch Topping (Optional)
Mix together 3 tbsp Light Brown Soft Sugar and 1 tsbp Ground Ginger.
Scatter the mix over the top of the buttercream layer. This gives a bit of crunch and even more fiery ginger flavour.