This delicious Ginger and Marmalade Loaf Cake is super easy to make, a golden spiced sponge flecked with pieces of ginger and topped with a sticky marmalade glaze, the perfect teatime treat! And it keeps well too, in fact I think it improves in flavour after a day or two, just make sure you keep it in an airtight container to keep it fresh as long as possible.
Now as you may have noticed from my other recipes, I am rather fond of ginger – nearly as fond as I am of coriander! I love it in cookies (like these deliciously soft ginger cookies or these very yummy ginger oat cookies), in drinks and in cakes, just like this one! (Also in curries, noodle dishes, soups, cocktails….but more of that in future recipes!)
This is a really easy bake, you just need a small or 1/2 litre loaf tin (if like me, your tins are ancient and the sizes have worn off, just fill a measuring jug with 1/2 litre of water to check the size of your tin. Then write it on the bottom in permanent marker….something I always then forget to do. Back to the measuring jug!)
For the glaze I love it with a good splash of orange liqueur, I had Grand Marnier lurking in the cupboard so I used that, but Cointreau would also work well. If you are serving it to children or just want it booze free you can easily skip the alcohol and just use warmed marmalade for the glaze.
- 40g (1.4oz) Unsalted butter
- 75g (2.6oz) Treacle
- 35ml Golden or Dark Rum
- 75g (2.6oz) Golden Syrup
- 1 Teaspoon of Marmalade
- Pinch of Salt
- 1 Medium Egg
- 113g (4oz) Dark soft brown/muscovado sugar
- 113g (4oz) Self-Raising Flour
- ½ Teaspoon Ground Allspice
- 1 Teaspoon Ground Ginger
- 50g (1.8oz) Finely chopped crystalized or stem ginger
- For the glaze:
- A splash of grand-mariner liqueur (optional)
- 3 Tablespoons of Marmalade
- Preheat the oven to 180'C, grease and line a ½ litre loaf tin with baking paper.
- Place a small saucepan over a medium to low heat and add the butter, treacle, marmalade, sugar and golden syrup. Gently melt.
- In the meantime combine the flour, ground ginger, allspice and salt in a large mixing bowl.
- Add the melted ingredients to the mixing bowl along with the rum and chopped ginger. Whisk until combined.
- Carefully fold (or use the whisk option on a stand mixer) in the egg.
- Pour the mixture into your lined loaf tin and bake in the middle of the oven for 35 to 40 mins, or until the top of the sponge springs back when gently pressed and a skewer comes out clean when inteserted into the centre of the cake.
- Leave to cool.
- Once cooled, mix the 3 tablespoons of marmalade in a small saucepan with a spash of grand marnier or similar orange based liqueur. Heat gently until the marmalade has melted.
- Brush liberally all over the top of the cake and leave to cool. (If using stem ginger you can also sprinkle the top with a little sugar from the ginger jar as well).
Or how about these delicious recipes by other bloggers?
Need a gluten free version? Try this Ginger Zinger Cake by Lancashire Food.
Looking for more ginger loaf cake recipes? Try this treacle gingerbread loaf from Tinned Tomatoes, or this Marmalade, coconut and semolina loaf by Recipes from a Pantry. For more of a traybake take a look at these Dutch Ginger Cake Squares by Family Friends Food.