Ginger Loaf Cake

about 8 - 10 slices
75 minutes
A simple but scrummy take on a classic cake. With ground ginger and chopped stemmed ginger chunks, our ginger loaf recipe is bursting with flavour.
This delicious recipe is easy to follow but makes a heavenly cake. You’ll blend ginger with soft pitted dates, treacle, and mixed spices. Your guests will always be impressed.
Recipe Ingredients
How to Prepare
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Recipe Ingredients

For the Cake
100 gSoft Pitted Dates
200 gPlain Flour
15 gGround Ginger (1 tbsp)
5 gMixed Spice (1 tsp)
5 gDr. Oetker Bicarbonate of Soda (1 tsp)
125 gUnsalted butter
125 gDark Brown Sugar
150 gTreacle
50 gStem Ginger (chopped)
2Medium Eggs (beaten)
50 mlWhole Milk
To Decorate
100 gFull Fat Cream Cheese
50 gUnsalted butter (softened)
50 gIcing Sugar
0.5 tspDr. Oetker Madagascan Vanilla Extract
about 30 gCrystalised Ginger (chopped)

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Picture - Dr. Oetker Bicarbonate of Soda (1 tsp)
Picture - Dr. Oetker Madagascan Vanilla Extract

For the Cake

Preheat oven to 180°C/160°C/Gas Mark 4. Grease and line a 900g loaf tin. Chop the date into small pieces and place in a small bowl and cover with 50ml boiling water, set aside to soften the dates. 


Place the flour, ground ginger, mixed spices and Bicarbonate of Soda in a large bowl and mix together.


Place the butter, sugar, treacle and chopped stem ginger into a saucepan and place over a low heat, stir until the mixture is melted – do not allow the mixture to boil, once melted remove from the heat.


Make a well into the centre of the dry ingredients and pour in the melted mixture. Gently mix the melted mixture into the dry ingredients. Once combined beat in the eggs and milk. 


Pour the mixture into the prepared loaf tin and bake for 40-45 minutes until a skewer inserted into the centre of the loaf cake comes out clean – if the top of the loaf cake begins to brown too quickly cover with a pieces of greaseproof until the centre if baked. Remove from the oven and leave to cool in the tin for 15 minutes and then place on a wire rack to cool completely.


To Decorate

Once the cake is cooled, lets make the buttercream; pop the butter and icing sugar into a large bowl and beat together using an electric hand whisk or freestanding mixer with the beater attachment, until smooth and combined – make sure there are no lumps of butter. Pop in the Vanilla Extract and cream cheese and beat together until you have a lovely light and fluffy buttercream.


Spoon the Cream Cheese Icing on top of the cake and smooth over the top of the cake using a palette knife. Sprinkle with crystallised ginger to finish. Your cake is now ready to serve and enjoy!