No image available
Member recipe

Ginger cake

  • 1
  • 2
  • 3
  • 4
  • 5
(14 ratings)

Member recipe by


Serves 1

Ginger cake very like McVities famous cake

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 60g butter
  • 125g golden syrup
  • 100g plain flour
  • 25g self raising flour
  • 1teaspoon bicarbonate of soda
  • 1 heaped teaspoon ground ginger
  • 0.5 teaspoon mixed spice
  • 100g caster sugar
  • Pinch of salt
  • 125ml milk
  • 1 egg, beaten


    1. Grease and line a 20cm square cake tin or a 2lb loaf tin. Pre-heat oven to 170c/gas mark 3. I've got a fan oven to I set mine to 160c.
    2. Put butter and golden syrup ina small saucepan and melt over a low heat, stirring occasionally, then remove from heat.
    3. Sift both flours, the soda and the spices into a mixing bowl. Add the sugar and salt , give it a good stir, then add the egg and milk mixing until smooth. Gradually add the melted butter/syrup mix, stirring until well combined.
    4. Pour the batter into the prepared tin and bake for 50-55mins (fan oven I would say 40-45mins) until risen and firm to the touch. Allow to cool in the tin for 5mins before turning out onto a wire rack to cool.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (16)

Jezza64's picture

Super recipe, and keeps well, still sticky and moist after 3 weeks. I blitzed a couple of ounces of porridge oats and chucked those into the mix, so became a cross between Jamaica ginger cake and parking.

caitlintitley's picture

Lovely recipe - it produced a light and fluffy cake and it's even better served warm with custard. I was a bit worried when it looked cooked in the middle but not on the edges, but stick with it because it does work! I had mine in a fan oven for about 47 mins on 160 degrees C. I also added about 3-4 tsp ginger, as it couldn't be tasted with only 1 tsp in. Will definitely make this cake again!

rowena27's picture

Great recipe, lovely light tasty cake. I used dairy free spread instead of the butter and substituted almond milk in the same quantities for a dairy free cake! I also substituted about a third of the golden syrup for molasses so the cake was darker and a bit less sweet maybe - I know molasses isn't to everyone's taste.

423Eilidh's picture

Love this recipe, its fast becoming a family favourite. Thanks

cherylsneek's picture

Made this yesterday really lovely cake went down a treat with custard

gekkotoes's picture

I made this on Sunday - I was s bit dubious as to how it would turn out as the mix is very runny. It turned out beautifully, and I will definitely be making this again. The only change I was was to increase the ginger to 4 heaped tsps. Lovely cake!

sian2000's picture

I made this with gluten free flour, it's very yummy. Thank you.

Bolnuevo24's picture

Love this recipe and it tastes wonderful. I've made it a few times now but it always sinks in the middle. I don't have this problem with any other cake, any suggestions? I use a 2lb loaf tin.

janjam's picture

Hi, so glad you like the recipe, every now and then mine sinks too, have recently taken to beating it with a hand held whisk for a minute or two, seems to do the trick! JJ

DawnieBee's picture

Mine sunk too. I googed it and you're not supposed to open the oven door before the cake has "set". Ooops. I won't do that next time.
Also there could be too much raising agent. Bicarb is a raising agent and there's a raising agent in self-raising flour. I was at the end of my packet of self-raising flour so maybe there was more raising agent.
Defo trying again as it was delish.

carol b's picture

easy recipie to follow , but could not taste ginger at all ended up with 4 teaspoons ginger and would probably put a bit more in next time.

samlinforth's picture

Great recipe, turns out perfectly every time. Delicious as a cake in its own right but also lovely with berries and cream as a simple dessert.

Jar3vis's picture

This is wonderful. Thank you so much for the recipe.

bmmalik's picture

Excellent recipe, makes a very moist and tasty loaf that lasts for a number of days

joolzabelle's picture

Mmmm followed recipe exactly, was really easy and really yummy!

sparkyboo's picture

Excellent ginger cake. I doubled the amount of ginger as I like it strong but really enjoyed this. Thank you :)

Questions (1)

md155's picture

Taste was good but sunk in the middle - mixture was very runny so not sure if I done something wrong????

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…