Ginger Cake

“Do you love a piece of Ginger Cake?….well this simple recipe can be out of the oven within an hour….ready to serve has a dessert…warm with custard, cream or ice cream or just for a treat with a lovely cuppa!

Serves 12 -16 (depending on portion sizes)


  • 60g butter
  • 125g golden syrup
  • 100g plain flour
  • 25g self raising flour
  • 1 tsp bicarbonate of soda
  • 3 – 4 tsp ground ginger (depending on how much you want to taste the ginger)
  • 1/2 tsp mixed spice
  • 100g caster sugar
  • Pinch of salt
  • 125ml milk
  • 1 egg, beaten


  1. Grease & line a 20cm square cake tin or a 2lb loaf tin.
  2. Pre-heat the oven to 170c
  3. Place the butter & golden syrup in to a small pan & melt over a low heat, stirring occasionally, once melted remove from the heat.
  4. Sift the plain & self-raising flours, bicarbonate of soda & the spices into a large mixing bowl, then add the sugatr & the salt, stir well.
  5. Then add the egg & milk mixing until the mixture is smooth, then gradually add the melted butter & golden syrup mix, stirring until thoroughly combined.
  6. Pour the batter in the prepared tin & bake for 50-55 minutes until risen & firm.
  7. Allow to cool in the tin for about 5 minutes, then turn the cake out onto a wire rack to cool.
  8. When nearly cool, then cut into 16 pieces (mine was done in a 20cm square tin), stores well in an airtight tin for several days.

“There you have it, a moist, sticky treat which can be eaten straight from the oven with custard, cream or ice cream…..or kept in an airtight tin to share with family & friends….That’s if it lasts that long of course!

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