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Ginger, Pecan Caramel Loaf

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Loaf cakes are generally slightly more dense and moister in texture and this is true of this recipe. It’s the ‘crystallised topping’ that adds a perky dimension from the usual glacè or cream cheese icings.
Prep Time: 
20 mins
Cook Time: 
60 - 70 mins
900g loaf - serves 12
1/4 cup Buderim Ginger Ginger Refresher
200mL buttermilk
125g butter, softened at room temperature
1/2 cup lightly packed light brown sugar OR light muscovado sugar
2 x 59g eggs, at room temperature
1 1/2 cups unbleached or regular wholemeal self-raising flour
100g Buderim Ginger Naked Ginger, finely chopped
100g pecans, roughly chopped
Crystallised Topping
1 tbs Buderim Ginger Ginger Refresher
1/4 cup cold water
1/2 cup granulated sugar
50g Buderim Ginger Naked Ginger, roughly chopped into 5mm pieces
40g pecans, roughly chopped
  1. Lightly butter or oil, large loaf pan [19cm x 9cm]. Line base with greaseproof or non stick baking paper.
  2. Preheat oven to moderately slow [160°C].
  3. Combine Ginger Refresher and buttermilk.
  4. Cream butter and sugar until soft, creamy and fluffy.
  5. Add eggs, a portion at a time, beating well after each addition. If mixture starts to curdle, add about 1 tablespoon of flour.   
  6. Gently fold flour and buttermilk mixture alternately, into creamed butter mixture.
  7. Stir in Naked Ginger and pecans until just combined. Spoon into prepared loaf pan.
  8. Bake in preheated oven for 60 to 70 minutes or until when cake is tested with a fine cake skewer it comes out clean. Cool on a wire cake rack for 5 minutes, then remove cake from loaf pan to wire rack to finish cooling.


  1. In a small saucepan combine  Ginger Refresher, water and sugar over a low heat, stir continually until sugar dissolves, then bring slowly to boil. Reduce heat slightly and gently boil for 5 minutes, without stirring. Remove from heat, stir in Naked Ginger and pecans. Allow to stand for 5 to 10 minutes or until topping starts to thicken slightly.
  2. Pour over top of cake and stand for a further 10 minutes for topping to firm.
Helpful Notes: 

A standard Australian Metric 250mL cup & 20mL tablespoon measuring sets are used

The New Zealand Metric tablespoon measure = 15mL or 3 teaspoons