It is always a great time for a rich and moist ginger loaf cake. This loaf is ideal both for slicing and serving just by itself with afternoon tea or with a scoop of vanilla ice cream for dessert.
Great recipe, very quick and simple to make. I doubled the recipe to fill a 2lb loaf tin, but also got 5 small cupcakes out of it. Handy if you want an advance taster. I made the recipe as is, except using butter (not margarine), and adding a pinch of mixed spice. I'll make it again. - 24 Jul 2015
No wonder there are no photos. This was not a great recipe. In step 2 it says beat well- this mixture was not correct for 'beating'. I took the advice to double up as I have a 2lb tin and cooked it for longer than recommended. When my skewer came out clean I thought it was cooked but after cooling in the oven it was still cooked but very dense in the middle. I wont be making this again especially as it was thought to be too gingery. But don't let that put you off- I'm sure it'll work out fine for you - 15 May 2018
Great recipe. So popular at my house I always double up the mixture! - 27 Jun 2017