The best ginger loaf

Chocolate Ginger Loaf Cake with Dried Apricots.This a lovely moist loaf, it stores incredibly well so is great to make ahead and have in your lunch over the week (if it lasts that long). Otherwise, enjoy it hot out of the oven with a bit of butter.


  • 150g all purpose flour
  • 75g soft brown sugar
  • 75g butter
  • 100g treacle
  • 100g golden syrup
  • 1 egg (beaten)
  • 1/2 teaspoon bicarbonate of soda
  • Zest of a lemon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground mixed spice
  • 1/2 teaspoon ground cinnamon
  • 5 tablespoons milk
  • 1/2 teaspoon bicarbonate of soda
  • 100g crystallised ginger chopped lightly

Set the oven to warm up to 160 C.

Sift the flour and the ground spices into a bowl and add the grated lemon rind.

Heat the butter, treacle and syrup then stir in the sugar so it dissolves. Allow to cool slightly before adding the egg and milk beat well then add the wet mixture to the dry ingredients.

Dissolve the baking soda in a tablespoon of water then add it along with the chopped ginger into the mixture. Fold to combine.

Leave for a moment and you will see bubbles start to form.

Pour into loaf pan or cake tin, that has been lined with baking paper and bake for 30 -40 minutes or until the skewer comes out clean.

Once cooled, place pieces of ginger or dried apricots on top to decorate.