Ginger Loaf

As it's my birthday month I am celebrating with a treat!! This is the warmest ginger loaf with an extra kick of chilli, all big anti-inflammatory spices, with cinnamon to support blood sugar, enjoy.........

Spicy Triple Ginger Cake & walnuts

This is just the most delicious ginger cake due to the spicy ginger and chilli, it is also to easy to make too. Enjoy!!!



1 x teaspoon ground cinnamon

½ teaspoon chilli flakes (or more to taste)

2-3 tablespoons ground ginger

250g self-raising flour (or use 50%/50% ground almonds and any other GF flour)

1-teaspoon bicarbonate of soda

½ teaspoon xantham gum if GF or baking powder

100g butter

300ml milk

100g black treacle

100g golden syrup

50g muscovado sugar

3-4 balls stem ginger grated or finely chopped, (plus a little syrup from the jar as part of the syrup/treacle measurement)

1 egg



Preheat the oven to gas mark 2-3 / 150 degrees.

  1. Mix the spices, flour, bicarbonate of soda (xantham gum if using) and butter into a food processor (or bowl). Process until the consistency of breadcrumbs – or rub between your fingers as if you were making scones.

  2. Warm the milk through and add the syrup, sugar and chopped stem ginger. Stir until the sugar is dissolved.   The easiest way to measure the syrup and treacle is to heat the milk, put the pan on the scales and add the treacle / syrup and sugar – keep zeroing the scales in between each ingredient.

  3. In a large mixing bowl whiz all the ingredients (except the stem ginger) together with an electric whisk until completely mixed. So, that’s the dry mixture, sugar mixture and egg .

  4. Pour into 2 x 2lb loaf tins or into one large square baking tray with deep sides – line with greaseproof paper.   I usually put the stem ginger on top as it looks nicer. Note: Don’t overfill the baking tin as the mixture does rise quite a bit – it’s best to leave about 1” above the top of the tin. If using G F flours the recipe will rise less so I use 2 x 1lb loaf tins or 1 x 2lb tin.

  5. Bake in the oven for between 30 to 50 minutes – check with a sharp knife as all ovens vary.


© Ruth Pretty 2011