Ginger and Sultana Loaf

How to make Ginger and Sultana Loaf

Revivifying a time worn staple, a rebuke to the fruitcake naysayers.


  • 100g sultanas
  • 100g wholemeal spelt flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground allspice
  • 1 tbsp black treacle
  • 2 large eggs, whisked
  • 75ml The King's Ginger
  • 75g plain white flour
  • ½ tsp bicarbonate of soda
  • 1 tsp ground ginger
  • 125g unsalted butter, melted
  • 100g soft brown sugar
  • 1 tsp vanilla extract


  1. Place the sultanas into a small saucepan with The King's Ginger and gently bring to the boil. Switch off heat and leave sultanas for an hour to soak up the liqueur.
  2. Preheat oven to 180°C. Grease a 1lb loaf tin.
  3. Sift all the dry ingredients into a bowl, mixing well. Put the cooled melted butter, treacle and sugar into a separate bowl. Mix for one minute and add the eggs one at a time.
  4. When the wet ingredients are combined add the dry ingredients, vanilla essence and soaked sultanas.
  5. Pour this batter into loaf tin and cook for 30-40 minutes (to test if it's done a skewer inserted into the middle should come out clean).

His spirit lives on

To enjoy your own tipple of King's Ginger, track down your nearest stockist or buy online.

Where to buy