Moist and warmly spiced, this Old-Fashioned Ginger Loaf Cake is a nostalgic homemade treat perfect for cozy days and holiday gatherings.
Why You’ll Love This Recipe
- Nostalgic Flavor: Tastes just like grandma’s kitchen—deeply spiced, moist, and heartwarming.
- Simple Ingredients: Pantry staples come together for a hassle-free bake.
- Perfect Texture: Tender crumb with a rich, sticky top when stored for a day.
- Versatile Serving: Delicious plain, buttered, or even topped with cream cheese.
- Ideal Make-Ahead Cake: Improves in flavor after a day or two of resting.
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 2 tablespoons molasses or treacle
- 1/2 cup golden syrup (or substitute with light corn syrup or honey)
- 2 large eggs
- 2/3 cup milk
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 325°F (160°C). Grease and line a 9×5 inch loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Beat in the molasses and golden syrup until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- Gradually mix in the dry ingredients, alternating with the milk, beginning and ending with the flour mixture.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a skewer inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve sliced, plain or with a spread of butter.
Servings and Timing
- Servings: 10 slices
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Calories: 295 kcal per slice
Variations
- Glazed Top: Drizzle with lemon icing or vanilla glaze once cooled.
- Spicier Version: Add a pinch of black pepper or allspice for extra warmth.
- Vegan Adaptation: Use plant-based butter, non-dairy milk, and flax eggs.
- Nutty Twist: Fold in chopped walnuts or pecans for crunch.
- Orange Zest: Add orange zest for a citrusy note that complements the spices.
Storage/Reheating
- Storage: Keep in an airtight container at room temperature for up to 4 days.
- Better the Next Day: The flavor deepens after 24 hours—ideal for baking ahead.
- Freezing: Wrap slices in cling film and foil, then freeze for up to 2 months. Thaw at room temperature.
- Reheating: Gently warm individual slices in the microwave for 10–15 seconds if desired.
FAQs
Can I make this cake without molasses or treacle?
Yes, you can use all golden syrup or substitute with honey or dark corn syrup, but the flavor will be milder.
Can I use fresh ginger instead of ground?
Fresh ginger adds a punchier spice and moisture; try 1–2 teaspoons grated, but balance it with the dry mix.
Why did my cake sink in the middle?
This often happens due to overmixing, underbaking, or too much leavening. Stick to the instructions for best results.
Can I use whole wheat flour instead of all-purpose?
You can substitute half the flour with whole wheat for a nuttier taste, but expect a denser texture.
Is this cake overly sweet?
No, the molasses and golden syrup provide deep sweetness balanced by warm spices and a hint of salt.
What’s the best pan size for this recipe?
A standard 9×5 inch loaf pan works best. Avoid smaller pans to prevent overflow.
Can I make this recipe into muffins or mini loaves?
Yes, reduce the baking time to about 20–25 minutes for muffins or mini loaves.
Is it okay to use blackstrap molasses?
Blackstrap is much more bitter—stick to light or regular molasses for the intended flavor.
Does this cake need to be refrigerated?
No, it stores best at room temperature in an airtight container. Refrigeration can dry it out.
Can I add icing or frosting to this cake?
Absolutely. A lemon or vanilla glaze adds a lovely touch, or try cream cheese frosting for richness.
Conclusion
Old-Fashioned Ginger Loaf Cake is a timeless treat that captures the charm of traditional baking with minimal fuss. Moist, spiced, and filled with comfort, it’s the kind of bake that makes any afternoon feel special. Whether you enjoy it warm with butter or let the flavors deepen overnight, this cake is bound to become a favorite in your baking rotation.
More Comfort Bakes You’ll Love
If you enjoyed this Old-Fashioned Ginger Loaf Cake, you’ll love exploring other cozy dessert recipes like the warmly spiced Spiced Sweet Potato Ginger Flourless Cake or the nutty, nostalgic Rustic Apple Pecan Cake. For a seasonal twist, try the tart and sweet Baked Rhubarb Custard Crumble or the Southern favorite Pineapple Juice Cake. And if you’re in the mood for cookies, these chewy Caramel Cheesecake Cookies are a delightful treat.
Print
Old-Fashioned Ginger Loaf Cake
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
This warmly spiced, moist ginger loaf cake is a nostalgic bake inspired by classic family recipes. Made with rich molasses, ground ginger, and a tender crumb, it’s perfect for teatime or as a comforting dessert.
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 2 tablespoons molasses or treacle
- 1/2 cup golden syrup (or substitute with light corn syrup or honey)
- 2 large eggs
- 2/3 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (160°C). Grease and line a 9×5 inch loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Beat in the molasses and golden syrup until well combined.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla.
- Gradually mix in the dry ingredients, alternating with the milk, beginning and ending with the flour mixture.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a skewer inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve sliced, plain or with a spread of butter.
Notes
- Use dark molasses for a deeper flavor.
- Store in an airtight container for up to 4 days to retain moisture.
- Serve with cream cheese spread or whipped cream for a richer treat.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British