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
- 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
- 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.
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