This lightly spiced gingerbread loaf cake makes the perfect accompaniment to a cup of tea. For a weekend treat, serve with a scoop of low fat ice cream.


  • 100g low-fat spread
  • 100g runny honey
  • 100g soft brown sugar
  • 175ml skimmed milk
  • 1 egg
  • 1tsp bicarbonate of soda
  • 350g plain flour
  • 1tsp dried cinnamon
  • 1tbsp ground ginger


  1. Heat the oven to 170°C/fan 150°C/gas 3½. Line a 2lb loaf tin with non-stick baking paper.
  2. Melt the spread and honey in a pan, remove from the heat and add the sugar and milk. Beat in the egg and bicarbonate of soda.
  3. In a separate bowl, sift the flour with the cinnamon and ginger. Beat the wet ingredients into the sifted ingredients. Pour the mixture into the prepared tin and bake for 45–50 min until springy to the touch and a skewer inserted into the middle comes out clean. Cool before slicing.

We will be happy to hear your thoughts

Leave a reply