Honey and Ginger Loaf Cake

When the weather is wet, cold and just miserable it's nice to have something warming in your tummy. This is where the honey and ginger loaf cake is made for that!. This loaf cake is simple to make and can be ready to eat within an hour as an afternoon treat. I added a lot of extra ginger to the topping with the pecan nuts as l love ginger. See the recipe below and share your loaf cakes with us...

Honey and Ginger Loaf Cake

Prep time: 15 minutes Cook time: 40 minutes Makes: 9 slices

Honey and Ginger Loaf Cake

Ingredients

For the loaf

200g of Self raising Flour - sieved

160g of Butter - softened

150g of Honey

65 g of Light muscaovado sugar

50g of Stem ginger in syrup (drained)- grated

2 Eggs

1 tbsp of Ground ginger

2 tbsp of Honey - drizzle over the loaf when cooled.

For the topping

150g of Mascarpone cheese

5g of Stem ginger - chopped

5g of Pecan nuts - chopped

150ml of Double cream

3 tbsp of Honey

Equipment

2 mixing bowls

Saucepan

Loaf tin

Greaseproof paper

Pallet knife

Whisk

Pastry brush

Electric whisk

Wooden spoon

Cooling rack

Method

1. Preheat the oven to 160C.

2. Grease and line the loaf tin with greaseproof paper.

3. In the saucepan place the butter, honey and sugar and melt over a low heat, stirring continuously until the sugar has dissolved. Bring to the boil slightly and leave to cool until warm.

4. In one of the mixing bowl place the flour, ginger and stem ginger and mix roughly with the wooden spoon.

5. Add the eggs to the honey mixture and whisk it into the mixture.

6. Add the honey mixture to the flour and whisk together until the ingredients are combined and you have a batter texture.

7. Pour the batter into the loaf tin and place in the oven for 35 minutes until golden brown. TIP! Check the loaf is baked through placing a skewer in the middle which should come out clean. Cover the loaf with foil and bake for further 3 minutes.

8. Once baked, place on the cooling rack and leave to cool for 10 minutes in the loaf tin.

9. After 10 minutes remove from the loaf tin and leave to completely cool on the cooling rack.

10. While the loaf is cooling begin to make the topping. In the other mixing bowl place the honey, double cream and mascarpone cheese and which together until peaks begin to form.

11. When the loaf cake has completely cooled drizzle the honey onto the loaf cake and spread over the top with the pastry brush.

12. Then apply the cream layer using the palette knife.

13. Sprinkle on the ginger and pecan nuts and you are ready to serve.

14. Enjoy!.