This ginger loaf cake is beautifully moist and rich thanks to the stout, molasses and brown sugar. Using a combination of ground and fresh ginger gives it a lovely kick of spice. Preheat the oven ...

Loaf cakes tend to keep well, if wrapped in paper and stored in an airtight tin. Some even taste better after a few days, like a ginger cake. Loaf cakes also freeze brilliantly, just wrap them ...

Preheat your oven to 170°C and line a 1lb loaf tin with parchment. Sieve the ground ginger, cinnamon ... the icing is still wet Feast on delicious recipes and eat your way across the island ...

I absolutely love carrot cake, and so do my family, but I recently adapted a Jane’s Patisserie recipe to bake in my mini loaf tins ... Half a teaspoon of ground ginger Half a teaspoon of ...