10 – Treacle Spiced Loaf Cakes


Little treacle loaf cakes with punchy Christmas Spice, a quick and easy recipe to share with your friends and family.  They’re egg free too, don’t worry I haven’t missed them out of the ingredients list.



90g butter, softened

90g caster sugar

250g plain flour

¾ tsp baking powder

¾ tsp bicarbonate of soda

1 tsp mixed cake spice

1 tsp cinnamon

½ tsp ground cloves

Zest of ½ orange

110g treacle

110g golden syrup

200ml boiling water


To ice

175g icing sugar, sifted

2-3 tbsps orange juice

Zest of ½ orange


Makes: 9



Preheat the oven to 160c (fan)/180c/Gas Mark 4.

In a large bowl combine the butter, caster sugar, flour, baking powder, bicarbonate of soda, spices and orange zest.



Add the treacle, golden syrup and boiling water.


Mix it well to smooth batter.

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Fill the mini loaf cases ¾’s full, it’s neater to pour the batter in from a jug. (You can of course bake them in regular paper cupcake cases)

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Set them onto a baking tray and bake in the oven for 22-25 minutes until springy to the touch.

Transfer to wire rack and allow to cool.

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Mix together the icing sugar with 2-3 tablespoons of orange juice and spoon over the tops of the loaf cakes.


Grate the last ½ of the orange zest over the icing and allow to set.



Treacle Spiced Loaf Cakes

Ruth Clemens, Baker Extraordinaire

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6 Responses to 10 – Treacle Spiced Loaf Cakes

  1. Anke says:

    Hello Ruth, that sounds delicious! But can you tell me what *mixed cake spice* is? I have never heard of it. Thank you and snowy greetings from Canada!

  2. Hello from northern Sweden! Our daughter in the USA told us about TGBB, we watched Season #1 and from there we subscribed to your website. We love it and have tried several recipes with great success. We wonder if it is possible to give the option of printing out the recipe alone without the instructional pictures? That would be a great help to all of us here just a few hours from the Arctic Circle. Thanks, and keep up the GREAT work!

    • Thank you for your lovely message! For the printing, if you click on the Pink recipe title in your email to open the recipe on the website, scroll down to the bottom then there’s a green print friendly button, it opens up a window with the recipe in and you can check the box to remove the images. Hope that helps, unfortunately I can’t build that option into the email as yet xx

  3. Globetrotter says:

    Dear Ruth, I would like to know, what is *mixed cake spice*? I have never heard of it. Thank you, Anke

    • Hi Anke,
      It’s a mixed spice blend used in baking. Its normally made up of a combination of ground cinnamon, dried coriander, nutmeg, cloves, pimento and ginger. If you can’t get hold of it use extra cinnamon, ginger, nutmeg or cloves xx

  4. Liz McNee says:

    Ruth, saw this recipe and just had to try it as one of my colleagues is allergic to eggs, so this is brill. I have just made them, I omitted the cloves as I don’t like them I just upped the Nutmeg and Ginger by 1/4 tsp each. The mixture made exactly the 9 mini loaf cases as you said it would and the smell filling the kitchen is fantastic. Now just to let them cool if I can!! and put the lovely simple icing on them and its off to work to show off. I have all your books and the chocolate recipe NEVER fails and is the most amazing cake ever. I love that you give all the different weights etc for all the different sizes of tins for allthe different cakes, perfect. What other books do you need. I have yet to attempt the eclairs but it could be the year for them in 2016 !! Any more books coming out? Maybe a Christmas one? or a season themed one? who knows, just don’t stop your Pink whisking. Liz

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