Mini Ginger and Berry Loaves

Here is my latest festive bake, which I made the other evening when I had an urge to bake that just wouldn’t pass. This happens to me quite often! I am sure I am not the only one though. Read on for the recipe for my mini ginger and berry loaves!

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 used some fiery crystallised ginger in this recipe, which gives the cake a lovely flavour alongside the mixture of cherries, cranberries and blueberries.

It was a delicious treat that really got me in a Christmassy mood.

Pin for later!

Mini Ginger and Berry loaves

A fiery Christmas mini cake with ginger and dried berry fruits

5 from 1 vote

Print Rate

Course: Dessert

Cuisine: Slow Cooker

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4

Calories: 843kcal

Author: bakingqueen74

Ingredients

• 100 g butter softened
• 100 g self-raising flour
• 80 g caster sugar
• 20 g dark brown sugar
• 2 eggs
• 15 g Whitworths crystallised ginger chopped
• 70 g (1 pack) Whitworths Cherries and Berries mix

For the icing and topping:

• 90 g butter
• 180 g icing sugar
• 1 tsp milk
• 0.5 tsp vanilla extract
• 50 g Whitworths Cherries and Berries mix

Instructions

• Place the butter, flour, sugar and eggs in a large bowl and whisk until smooth.
• Add the crystallised ginger and Cherries and Berries mix and fold in.
• Prepare four mini loaf tins by spraying lightly with Lurpak cooking mist.
• Spoon equal amounts of the cake mixture into the four tins.
• Bake at 180 degrees 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.
• Spread the buttercream icing thickly on each loaf, and smooth over the top.
• Press the Cherries and Berries mix into the icing gently.

Tried this recipe?Tag me @bakingqueen74 or use hashtag #bakingqueen74!

Linking up with #CookBlogShare