Mini Ginger Loaf Cakes with Berries

These mini ginger loaf cakes with berries are ideal for a spot of festive baking.

You’ll notice in the recipe that I used part dark brown sugar in addition to caster sugar – this was because I didn’t have enough caster sugar to make it up to 100 g so I just threw some dark brown in with crossed fingers.

Luckily it turned out well, the loaves have a lovely brown colour which I think comes from the dark brown sugar.

However, if you have enough caster sugar, feel free to use it instead, you will have lighter little cakes.

I’d recommend keeping the dark brown sugar though for great colour and flavour!

For these mini ginger loaf cakes, I used some fiery crystallised ginger in this recipe, which gives the cakes a lovely flavour alongside the mixture of cherries, cranberries and blueberries.

If you can’t get that specific mix though just any dried fruit you enjoy will work – just dried sweet cherries or cranberries or whatever you prefer.

The tins I used to make these are a set of mini loaf tins.

I’ve put a link to a similar set in the recipe card below in case you want to get some.

They are really handy for mini loaf cakes of all different kinds.

These little cakes do work well all year round though, since these little ginger loaf cakes are perfect to snack on any time of year.

The icing is a simple vanilla buttercream that sets off the ginger flavour so well!

Ingredients

Here’s what you will need for this recipe – get the quantities in the recipe card further down.

• butter 
• self-raising flour
• caster sugar
• dark brown sugar
• eggs
• crystallised ginger 
• dried berries – I used a mix of cherries and other berries, feel free to use your preferred dried berries such as blueberries.
• icing sugar
• milk
• vanilla extract

Method

1. Place the butter, flour, sugar and eggs in a large bowl and whisk until smooth.
2. Add the crystallised ginger and dried berries and fold in.
   Prepare four mini loaf tins by spraying lightly with cooking spray.
3. Spoon equal amounts of the cake mixture into the four tins.
4. Bake at 180℃ / 350℉ for approximately 20-25 minutes, or until firm and golden brown. Test with a cake tester to ensure the middle is cooked.
5. Leave the tins to cool for a few minutes, then remove the loaves from the tins and allow them to cool completely on a cooling rack.
6. Meanwhile, make the buttercream icing by mixing the butter till soft then adding in the icing sugar little by little. Once all the icing sugar is incorporated mix in the milk and vanilla extract which should loosen the icing a little.
7. Spread the buttercream icing thickly on each loaf, and smooth over the top.
8. Press the rest of the berries into the icing gently to top the cakes.

More to try

If you like loaf cakes you might also want to try:

For more ginger cakes, you might like:

• Slow Cooker Sticky Ginger Cake
• Slow Cooker Gingerbread Pudding
• Gingerbread Friands

Pin for later

Recipe

Mini Ginger Loaf Cakes with Berries

By Lucy Allen | BakingQueen74

A fiery ginger mini loaf cake with dried berry fruits, great for winter and Christmas but also as an everyday bake

5 from 2 votes

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Course: Dessert

Cuisine: British

Calories: 843kcal

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Ingredients

• 100 g (0.44 cups) butter softened
• 100 g (0.8 cups) self-raising flour
• 80 g (0.4 cups) caster sugar (superfine sugar)
• 20 g (4.0 tsp) dark brown sugar
• 2 eggs
• 15 g (3.0 tsp) Whitworths crystallised ginger chopped
• 70 g (0.45 cups) (1 pack) Whitworths Cherries and Berries mix or your preferred dried berries

For the icing and topping:

• 90 g (0.4 cups) butter
• 180 g (1.5 cups) icing sugar
• 1 tsp milk
• 0.5 tsp vanilla extract
• 50 g (0.33 cups) Whitworths Cherries and Berries mix or your preferred dried berries

Equipment

mini loaf tins

Instructions

 

• Place the butter, flour, sugar and eggs in a large bowl and whisk until smooth.
  100 g butter, 100 g self-raising flour, 80 g caster sugar (superfine sugar), 20 g dark brown sugar, 2 eggs
• Add the crystallised ginger and Cherries and Berries mix (or your preferred dried berries) and fold in.
  15 g Whitworths crystallised ginger, 70 g (1 pack) Whitworths Cherries and Berries mix
• Prepare four mini loaf tins by spraying lightly with cooking spray.
• Spoon equal amounts of the cake mixture into the four tins.
• Bake at 180℃ / 350℉ for approximately 20-25 minutes, or until firm and golden brown. Test with a cake tester to ensure the middle is cooked.
• Leave the tins to cool for a few minutes, then remove the loaves from the tins and allow them to cool completely on a cooling rack.
• Meanwhile, make the buttercream icing by mixing the butter till soft then adding in the icing sugar little by little. Once all the icing sugar is incorporated mix in the milk and vanilla extract which should loosen the icing a little.
  90 g butter, 180 g icing sugar, 1 tsp milk, 0.5 tsp vanilla extract
• Spread the buttercream icing thickly on each loaf, and smooth over the top.
• Press the rest of the berries into the icing gently to top the cakes.
  50 g Whitworths Cherries and Berries mix

Have you made this recipe?Please leave a star rating and comment below to let me know how you got on!