Apricot & Stem Ginger Loaf

Stem ginger gives this loaf a more subtle flavour than ground ginger. If you prefer a shiny finish, brush the loaf with some of the syrup from the stem ginger while it is still warm.

Preparation: 25 minutes + 1 1/4 hrs of baking and cooling


  • 115g Wholemeal Flour
  • 115g Plain Flour
  • 1 1/2tsp Baking Powder
  • 150g Soft Light Brown Sugar
  • 115g Softened Butter
  • 2 Eggs, beaten
  • grated zest of 1 Lemon
  • 2 tbsp Milk
  • 175g no-soak Dried Apricots, chopped
  • 4 pieces Stem Ginger
  • 4 tbsp stem Ginger Syrup


  1. Grease and base line a 900g (2 lb) loaf tin.
  2. Preheat the oven to Gas Mark 4/180C.
  3. Place the flours, baking powder, sugar, butter, salt, eggs, lemon zest and milk in a mixing bowl.
  4. Beat using an electric whisk for 2 minutes, scraping down the mixture halfway through.
  5. Fold in the apricots.
  6. Finely chop three of the pieces of stem ginger add to the mixture with the syrup.
  7. Thinly slice the remaining stem ginger.
  8. Spoon the cake mixture into the prepared tin and level the surface.
  9. Arrange the sliced ginger down the centre of the top.
  10. Bake for 1 to one and a quarter hours or until a skewer comes out clean when inserted. Cover loosely with foil or greaseproof paper if the top becomes too brown.
  11. Remove from the oven and leave in the tin for about 15 minutes before transferring to a wire rack to cool.

If you wish, the loaf may be drizzled with lemon Glace Icing and decorated with additional stem ginger.
Alternatively, slice thinly and serve buttered as a tea bread.

This recipe is from Cakes by Liz Herbert and published by Simon & Schuster 2009.