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 loaf cakes with berries!
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!
More to try
If you like loaf cakes you might also want to try:
For more ginger cakes, you might like:
Pin for later
Mini Ginger Loaf Cakes with Berries
- Place the butter, flour, sugar and eggs in a large bowl and whisk until smooth.
- Add the crystallised ginger and Cherries and Berries mix (or your preferred dried berries) and fold in.
- 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 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 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.
- 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.