Mini Ginger Loaf Cakes with Berries

5 from 2 votes

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

Course Dessert

Cuisine British

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 843kcal

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

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