No image available
Member recipe

Mary Berry's Gingerbread Cake

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

Member recipe by

Servings

Serves 15

Rich, dark moist cake that keeps well. Great with a cuppa, or serve it hot with ice cream or custard for a lush sponge pudding!

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.

Ingredients

  • 250g/ 8oz softened butter (or margarine for lactose-free)
  • 250g/ 8oz dark muscovado sugar
  • Half of a 225g tin black treacle
  • 375g/ 12oz plain flour
  • 5 tsp ground ginger
  • 2 tsp ground cinnamon
  • 2 eggs, beaten
  • 3 pieces stem ginger (crystallised/ from a jar) - optional
  • 300ml/ half pt milk (unsweetened soya milk if lactose-free)
  • 2 tsp bicarbonate of soda

Method

    1. This mix makes enough to fill 2 x standard 7inch Victoria sandwitch tins or 1 x 10inch diameter tin. Grease and base line your tin(s) with baking paper; preheat the oven to 160C/325F/Gas 3.
    2. Gently heat the margarine, sugar and treacle together in a pan, stirring until smooth. Allow to cool a little.
    3. In a large mixing bowl, stir together the flour and ground spices. Pour in the treacle mix and stir thoroughly to combine. Mince the stem ginger finely and stir with the eggs into the mix.
    4. Warm the milk gently in a saucepan, stirring gently to avoid it burning at the base of the pan. Add the bicarb of soda and let it foam a little. Stir into the gingerbread mixture until well blended.
    5. Pour into the prepared tin(s). Baking time: for 2x 7 inch cakes is 25-30mins (bake both together). For 1x 10inch cake bake for approx 1 hour or until a skewer inserted into the centre of the cake comes out clean.
    6. This cake keeps really well in an airtight tin, and actually improves over the first 2-3 days. Enjoy!

Comments, questions and tips

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

Comments (5)

Just Sayin's picture
3.75

Delicious cake and so easy. I agree with other comments about it being light and nicely spongy, and can see how some think it isn't that gingery. I think the ginger flavour is subtle on account of the light texture. I added three heaped t of stem ginger from a jar and might do a fourth next time. When eaten cold the ginger came through stronger. I also found the crumb was denser after the cake was frozen, making it exactly how I love it.

kimpearce's picture

I have just made this using gluten free flour mix and soya milk I made it in a square roasting pyrex dish and cooked it for 35 mins. I used 2 large tablespoons of treacle which is about 100g and only 6oz of the dark brown muscovado sugar as I don't like cakes too sweet. I also omitted the crystallised ginger as I don't like it. It smells delicious and looks great and tastes delicious.

conkerqueen's picture
2.5

Lovely moist, light cake which my kids love. I didn't have stem ginger from a jar, so used 50g crystalised ginger, which I'll increase to 100g next time I think as it wasn't quite gingery enough for my taste.
I baked it in 2 loaf tins for 35 mins.

jcmt's picture

Disappointing. Nice light, spongy texture but not as sticky as I expected and not very ginger tasting. A pleasant cake but not what I expected.

sarahpackham's picture

This is quite the very best Gingerbread Cake recipe, do use the crystallised ginger, it makes all the difference. It lasts very well, and given that this is quite a big cake, that is good.
Mary does it again!

Questions (1)

deb25's picture

I really liked this cake but as I was making it I was unsure of how much treacle to use. The recipe states half a 225g tin but the tins of treacle are 450g. As someone had said it wasn't treacley enough I used 225g and the cake was nice and sticky.

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…