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Sticky Ginger Loaf Cake with Lemon Icing
Sticky Ginger Loaf Cake with Lemon Icing

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We hope you got benefit from reading it, now let’s go back to sticky ginger loaf cake with lemon icing recipe. You can cook sticky ginger loaf cake with lemon icing using 15 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to cook Sticky Ginger Loaf Cake with Lemon Icing:
  1. Prepare 200 g self raising flour
  2. Get 1 tsp baking powder
  3. Provide 1 tsp ground ginger
  4. Use 1 tsp mixed spice
  5. Use 100 g slightly salted butter
  6. Take 80 g stem ginger grated
  7. Take 100 g unrefined muscovado sugar
  8. Prepare 100 g black treacle
  9. Take 100 g golden syrup
  10. Prepare 225 ml milk
  11. Use 1 egg beaten
  12. You need For the icing
  13. Use 50 g icing sugar
  14. Get Grated zest ½ lemon
  15. Use Juice of ½ lemon
Instructions to make Sticky Ginger Loaf Cake with Lemon Icing:
  1. Butter a 1lb loaf tin and line with grease proof paper. Heat the oven to 180C/ 160C fan/ Gas 4. In a large bowl combine the flour, baking powder and spices, add the butter and rub together until it resembles bread crumbs then stir in the grated ginger.
  2. In a saucepan heat the sugar, treacle, syrup and milk until it’s simmering and the sugar has dissolved. Pour the syrup mixture into the flour and stir until everything is well combined then stir in the egg. The mixture will resemble a loose batter.
  3. Tip the batter into the tin and bake for 1hr 15mins until a skewer comes out clean. While the cake is cooling make the icing by combining all of the ingredients and beating until smooth. Turn the cake out of the tin, peel off the grease proof and drizzle over the icing.
  4. The cake will keep well in an air tight tin for approx 5 days, though it never lasts that long in my house!

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