Gingerbread & honey loaf

Make our multifunctional ginger and honey loaf cake. Enjoy with yogurt and stewed fruit for a festive brunch, or try as a teatime treat slathered with butter

  • Prep:10 mins
    Cook:50 mins
    plus cooling
  • Easy

Nutrition per serving

  • kcal 198
  • fat 8g
  • saturates 5g
  • carbs 29g
  • sugars 0g
  • fibre 1g
  • protein 2g
  • salt 0.3g


  • 100g butter, plus extra for the tin
  • 100g honey
  • 125g dark brown demerara sugar
  • 4 tbsp milk
  • ½ tsp vanilla extract
  • 200g self-raising flour
  • ¼ tsp baking powder
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • large pinch of grated nutmeg
  • large pinch of ground cloves
  • large pinch of ground allspice
  • 1 egg, beaten


  1. Heat the oven to 180C/160C fan/gas 4 and butter and line a 900g loaf tin. Put the honey, butter and sugar in a saucepan and warm over a low heat, stirring occasionally, until the butter has melted and the sugar dissolved. Remove from the heat and pour in the milk and vanilla, then set aside to cool.

  2. Tip the flour into a bowl with the baking powder, spices and a pinch of salt. Add the egg, then gently fold in along with the melted butter mixture. Once combined, tip into the prepared tin, place on a baking tray, and bake for 40 mins until springy to the touch and a skewer inserted into the middle comes out clean. Leave to cool for 10 mins in the tin, then place on a cooling rack and leave to cool completely. Will keep in an airtight container for up to four days.

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