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Fresh ginger loaves with lemon icing
By Sophie Hansen
In this recipe
When Val reaches for our MOLASSES kids run, run as fast as they can to her
Preparation time:
20 mins
Cooking time:
20 mins
Makes 12 mini loaves
  • 1 cup plain flour
  • 1/2 cup spelt (or regular wholemeal) flour
  • 1 1/2 tsp baking powder
  • 1tsp ground cinnamon
  • 2tsps ground ginger
  • Pinch of salt
  • 100g unsalted butter, softened
  • 3/4 cup brown sugar
  • 3 tbsp grated fresh ginger
  • 3 tbsp Beerenberg Molasses
  • 1 tsp baking soda
  • 2 eggs, lightly beaten



  • 1 cup icing sugar
  • zest and juice of 2 lemons

Hot with fresh ginger and balanced by the rich molasses and zesty icing, these little loaves are just delicious and keeps well (un-iced) for up to a week. It is one of my favourite cakes to bake and is always a bit hit with ginger lovers!

Preheat oven to 180 and grease a 12-hole mini loaf pan or one regular 25cm loaf pan. Sift the flours, baking powder, spices and salt together in one bowl. Cream the butter and sugar together until pale and fluffy, add the ginger and beat again until well combined. 

Place the molasses in a small jug and stir through 1/2 a teaspoon of bicarbonate of soda. Stir this through the butter and sugar mixture. Then place remaining bicarbonate of soda in a separate jug and stir through 3/4 cup boiling water. Stir this through butter and sugar mixture, then fold through dry ingredients. Stir through the eggs then spoon into prepared loaf tins (or tin) and bake for 25 minutes (for the mini-loaves) or 35 minutes (for one large loaf), or until the surface of the cakes is springy and firm.

Remove from oven and let cool on an iron rack. Meanwhile, make the icing by mixing the icing sugar, zest and lemon juice (the latter a little at a time) until you reach the desired consistency. Drizzle over cooled loaves (or loaf)