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Sparkling Ginger Loaf Cake

55 mins for the loaf / 15-20 mins for muffins Cook
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Lilly from Jolene & Lil’s Family Cooking Club suggested making a Jamaican loaf cake for one of our classes after choosing it for her school baking project. We thought it would be the perfect pick for our sponsored Gem class this month – especially because it features one of our favourite ingredients: Gem Crystallised ginger!

This is such a gorgeous bake, full of the warm, sunny vibes of Jamaica topped with a delicious spiced cream cheese frosting and a sprinkle of chopped crystallised ginger. Just watch it glisten and shine in the sunshine!

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Sparkling Ginger Loaf Cake

Sparkling Ginger Loaf Cake

agnesgempackfoods-ie
prep time
15 mins
cooking time
55 mins for the loaf / 15-20 mins for muffins
servings
2lb loaf or 12 mini muffins
total time
75 mins

Equipment

  • 2 lb loaf tin or 12-case mini muffin tin

  • 2 big bowls

  • wooden spoon

Ingredients

  • For the Loaf/Mini Muffins:

  • 230g Gem self-raising flour

  • 1 tsp Gem bread soda

  • 1 tbsp ground ginger

  • 1 tsp ground cinnamon

  • 1 tsp mixed spice

  • 100g unsalted butter soft

  • 2 tsp black treacle

  • 4 tsp golden syrup

  • 100g Gem light muscovado sugar

  • 300ml milk

  • 2 tbsp plain Greek yogurt or sour cream (this will keep the cake moist)

  • 1 medium egg

  • 50g Gem crystallised ginger, chopped into tiny sparkly gems!

  • For the Spiced Cream Cheese Frosting:

  • 100g cream cheese

  • 50g unsalted butter (softened)

  • 150g Gem icing sugar (sifted)

  • A sprinkle of crystallised ginger

  • Gem light muscovado sugar for the top of the frosting

Instructions

1
Get your oven ready. Preheat it to 160°C (140°C fan).
2
Grease or line a 2lb loaf tin or a 12-case mini muffin tin.
3
Mix the Dry ingredients. In a big bowl, sift together the Gem self-raising flour, Gem bread soda, ginger, cinnamon, mixed spice, and a pinch of salt. Give it a little stir with a wooden spoon.
4
In a separate bowl mix the together butter, black treacle, golden syrup, and Gem light muscovado sugar and mix the milk, yogurt, and beaten egg.
5
Add the wet mix into the dry ingredients. Stir slowly until it’s smooth and chocolatey-looking.
6
Time to add the sparkle! Gently fold in your chopped Gem crystallised ginger.
7
Pour the magical mixture into your prepared tin. Bake for 55–65 minutes. Poke the middle with a skewer if it comes out clean or with a few crumbs, it’s ready!
8
Let it rest in the tin for 15 minutes, then turn it out to cool completely.
9

Or you can make your loaf into mini ginger Gems! (mini muffins)

Preheat your oven to 160°C (140°C fan) – just like before.
10
Line a mini muffin tray with little paper cases or grease it with a dab of butter.
11
Follow the same steps from the loaf recipe and spoon the batter into each muffin case – about 2/3 full.
12
Bake for 14–18 minutes.
13

Time to Decorate!

Once your mini muffins are cool it's time to frost and sparkle! In a bowl add 100g cream cheese and sift in 150g Gem icing sugar, stir until creamy and spreadable. If it’s too soft, pop it in the fridge for 10 minutes before frosting.
14
Spread or pipe a swirl of cream cheese frosting on top.
15
Sprinkle a few tiny chopped Gem crystallised ginger bits on top and a dusting of Gem light brown muscovado sugar. Watch them glimmer in the sunshine — they’re like little gingery jewels!

Notes

These muffins freeze really well (before frosting). So you can bake ahead and decorate later for parties, school treats, or a rainy day surprise!
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