Moscow mule loaf

Name: Moscow mule loaf
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 16 serving(s)
Ingredients: Zest and juice 2 limes; 200 g unsalted butter, softened; 200 g light brown muscovado sugar, plus 2tbsp; 1 tsp. vanilla bean paste; 4 medium eggs, beaten; 200 g self-raising flour; 1/2 tsp. baking powder; 1 1/2 tsp. ground ginger; 75 mL vodka, plus 1tbsp; 3 balls stem ginger, finely chopped, plus 3tbsp syrup; 2 tbsp. demerara sugar; 40 g crystallised ginger, chopped

We’ve turned the key flavours of spicy ginger beer, lime and vodka into an easy-to-make loaf – you’ll love this zingy citrus twist on ginger cake.

By The GH Kitchen TeamPublished: 04 October 2017

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Yields:

16 serving(s)

Prep Time:

10 mins

Cook Time:

1 hr 5 mins

Total Time:

1 hr 15 mins

Ingredients

Zest and juice 2 limes
200 g unsalted butter, softened
200 g light brown muscovado sugar, plus 2tbsp
1 tsp. vanilla bean paste
4 medium eggs, beaten
200 g self-raising flour
1/2 tsp. baking powder
1 1/2 tsp. ground ginger
75 ml vodka, plus 1tbsp
3 balls stem ginger, finely chopped, plus 3tbsp syrup
2 Tbsp. demerara sugar
40 g crystallised ginger, chopped

Directions

1. Step 1
  Preheat the oven to 180°C (160°C fan) mark 4. Grease and line a 900g loaf tin with baking parchment. Zest the limes and keep in damp kitchen paper in the fridge – you’ll use this later to decorate the cake.
2. Step 2
  In a large bowl, beat the butter, 200g sugar and vanilla with a handheld whisk until light and fluffy. Gradually add the eggs. If the mixture begins to split, whisk in 1tbsp of flour.
3. Step 3
  Fold in the remaining flour, baking powder, ground ginger and lime juice followed by the vodka and chopped stem ginger. Spoon into the tin, sprinkle over half the demerara sugar and bake for 55-60min or until a skewer inserted into the centre comes out clean.
4. Step 4
  While the cake is baking, make the syrup: in a small pan, gently dissolve the 2tbsp light brown muscovado sugar in 2tbsp water, add most of the lime zest and turn up the heat to a simmer. Stir until the syrup has reduced and thickened, then
  stir through stem ginger syrup and extra 1tbsp vodka.
5. Step 5
  Once baked, leave cake in the tin and set on a wire rack. Using a skewer, prick all over and drizzle over 3tbsp of warm syrup, sprinkle with the rest of the demerara sugar, then leave in the tin to cool. Turn out on to a plate, top with crystallised ginger and spoon over remaining syrup and lime zest.

Per Serving:

Calories: 387
Fibre: 1 g
Total carbs: 45 g
Sugars: 29 g
Total fat: 19 g
Saturated fat: 11 g
Protein: 5 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time