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Cakes

Ginger and Marmalade Cake

This light, easy-to-make ginger loaf cake has an extra layer of flavour thanks to the addition of orange marmalade and zest.

Serves 8-10

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
30 minutes to 1 hour
Bob's  Kitchen Recipe Card

Ingredients for  8-10  Servings

  • 125g
    Unsalted butter, at room temperature, plus extra for greasing
  • 100g
    Dark brown sugar
  • 2
    Eggs
  • 175g
    Self-raising flour
  • 4 tbsp
    Milk
  • 1½ tsp
    Ground ginger
  • 2 tbsp
    Orange marmalade
  • 1
    Orange, finely grated zest only
  • 2
    Bulbs of stem ginger, chopped, plus 2 tbsp ginger syrup from the jar

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    30 minutes to 1 hour

Method

  1. Preheat the oven to 190°C/Fan 170°C/Gas 5. Grease or line a 900g loaf tin.
  2. Cream together the butter and sugar. Beat in an egg, then mix in half the flour. Beat in the other egg and the milk, then mix in the rest of the flour, the ground ginger, marmalade, orange zest, chopped ginger and syrup.
  3. Spoon into the prepared cake tin. Bake for 30–40 minutes, or until a skewer inserted into the middle comes out clean.
  4. Leave the cake to cool in the tin for 5 minutes, then remove and finish cooling on a wire rack. Keep in an airtight tin or wrapped in foil for up to a week.

Notes

With loaf cakes, the difference between a nicely moist crumb and slightly dry is a matter of minutes and the timing will depend on your oven. Test 5 minutes before the cake is due to be cooked and keep testing every 4–5 minutes.