Ginger loaf cake with coconut

Ginger loaf cake with coconut

Ed Smith's subtle, ‘snow’-topped loaf cake brings festive cheer with mixed spice and ginger preserve. A lovely teatime treat.

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Vegetarian
  • Serves10
  • CourseCake
  • Prepare15 mins
  • Cook1 hr 10 mins
  • Total time1 hr 25 mins
  • Pluscooling

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Ingredients

  • 225g salted butter, room temperature, plus a little for greasing
  • 200g golden caster sugar
  • 3 British Blacktail Free Range Large Eggs
  • 225g self-raising flour
  • 1 tbsp ground mixed spice
  • 80g desiccated coconut

For the topping

  • tbsp stem ginger preserve
  • 30g desiccated coconut

Method

  1. Preheat the oven to 180ºC, gas mark 4. Grease a 900g loaf tin and line with baking parchment. Using a stand mixer or large bowl and electric hand mixer, beat together the butter and sugar until light and fluffy.

  2. Add the eggs, 1 at a time, ensuring each is incorporated before adding the next. Lower the speed and beat in the flour and spice, then fold in the coconut, stirring until fully combined.

  3. Transfer the mix into the tin, level the top and bake for 1 hour to 1 hour 10 minutes, or until a skewer inserted into the middle of the cake comes out clean. Cool in the tin for 5-10 minutes, then lift out to a wire rack.

  4. Spread the preserve over the top of the still-warm cake, then liberally sprinkle the coconut over the top. Leave to cool completely before serving.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,842kJ/ 442kcals

Fat

27g

Saturated Fat

19g

Carbohydrates

41g

Sugars

24g

Fibre

2.3g

Protein

6.1g

Salt

0.7g

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