Ginger loaf cake

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Serves: 0

By schroeder



  • 100g self-raising flour

  • 30-50ml milk

  • 1/2 tsp baking powder

  • 100g soft brown sugar

  • 1 tsp ginger

  • 2 tbsp ginger conserve

  • 2 eggs

  • 25g porridge oats

  • 100g butter or soft margarine


  1. Put the oats in a small bowl or tupperware and cover with the milk; just enough to cover.
  2. Leave in the fridge for at least a couple of hours and up to 24.
  3. Line a 1lb loaf tin with baking paper and preheat the oven to 160C.
  4. Beat the butter and sugar together until creamy.
  5. Add the oats and milk and mix well.
  6. Add the ginger conserve and mix well.
  7. Pop in the oven until cooked (skewer comes out clean).

Additional Information

  • Cake/Dessert

  • cake

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