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Ginger Cake Recipe

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Baking ingredients

  • 225 g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground mixed spice
  • 115 g butter – cubed
  • 115 g dark muscovado sugar
  • 115 g black treacle
  • 115 g golden syrup
  • 250 ml whole milk
  • 85 g drained stem ginger – finely grated
  • 1 egg


Baking Instructions:

Step 1

180°C/350°F/gas mark 4.

Step 2

Butter and line an 18cm round and 7cm deep cake tin with baking paper.

Step 3

Put the self-raising flour, bicarbonate of soda and the spices into a large mixing bowl. Add the butter and rub it into the mixture with your fingertips until the mixture resembles fine breadcrumbs.

Step 4

Put the muscovado sugar, black treacle, golden syrup and whole milk in a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.

Step 5

Add the stem ginger to the flour mixture then pour in the treacle mixture, stirring as you go with a wooden spoon. Break in the egg and beat until all the mixture is combined and resembles a thick pancake batter.

Step 6

Pour the mixture into the prepared tin and bake for 50 minutes to 1 hour, until a skewer pushed into the centre of the cake comes out fairly clean.

Step 7

Leave to cool completely in the tin before turning the cake out.