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4 ratings

Most people would make this again

Recipe by Jane Hornby

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1. Butter and line a 23cm square baking tin (or use a shallow roasting tin, approx 30 x 20cm). Heat oven to 160C/fan 140C/gas 3. Put the butter, sugar and treacle into a saucepan and heat gently for about 5 mins until the butter and sugar have melted. Stir in the milk. The mix should be just warm to the touch; if not, leave to cool a little longer, then beat in the eggs.
2. Mix the chopped ginger and dry ingredients together in a large bowl and make a well in the centre. Pour the melted mix into the well, then gradually draw the dry ingredients into the wet with a wooden spoon, until you have a thick, smooth batter.
3. Pour the batter into the prepared tin, then bake for 1 hr until risen and firm to the touch. Resist taking a peek beforehand; the cake will sink if the oven temperature drops too quickly before it's cooked through. Poke a skewer into the centre to check that it's cooked - it should come out clean. If not, give it 10 mins more and check again. Leave the cake to cool in the tin. Once completely cool, turn out of the tin ready for icing, or wrap well in cling film and keep in a cool, dry place for up to a week.
4. To make the icing, sift the icing sugar into a bowl and add the gingery syrup. Beat well until you have a smooth, runny icing. Once the cake has cooled, drizzle with icing and cut into squares. If you're planning to let the cake mature for a while, make the icing on the day you want to cut it.

Per serving

360 kcalories, protein 46g, carbohydrate 57g, fat 14 g, saturated fat 9g, fibre 0g, salt 0.81 g

Latest comments and suggestions

• Sangini

  03 January 2008

  Sangini rated and commented on this recipe

  

  This is one of the best ginger cakes I have ever tasted, its vey dark and moist and get better over time.

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• bennettsleg

  27 January 2008

  bennettsleg commented on this recipe

  Possibly the best ginger cake I've ever tasted. Improves with age. I have adpated it slightly to improve the stickiness - instead of the full quotient of milk, replace 50ml with ginger syrup from the jar. And I also use a combination of glacé ginger and crystaline ginger giving a total weight of 150g. I've also found that it's better if, when melting the sugar/butter mix, to beat them both together so the fat is incorporated in the mixture.

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• zoe boniface

  05 February 2008

  zoe boniface commented on this recipe

  Ive made this a few times now. I first did it with the icing top and then as a pudding and served it with custard. Lovely!

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• Georgina

  07 February 2008

  Georgina commented on this recipe

  This recipe calls for 375 ml plain flour. How do I measure mls of flour, or is it meant to be grams?

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• pinkie

  27 February 2008

  pinkie rated and commented on this recipe

  

  Terrific cake, best ginger cake i've ever made. Lovely and sticky straight away, don't know if it keeps well cos it was eaten so quickly! I followed the tip about adding ginger syrup to the milk. Didn't have quite enough black treacle so substituted abut 50g of golden syrup. Definitely a family favourite.

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• Sandra

  29 February 2008

  Sandra rated and commented on this recipe

  

  I took this cake to work with me - people were coming back for seconds... even thirds! It is so moist and tastes fantastic. It may keep well but it didn't last long enough for me to find out.

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• Kathryn

  20 March 2008

  Kathryn rated and commented on this recipe

  

  I made this as an easter treat. I have to say I am really disappointed with the recipe. Are you sure this recipe is correct? Should it be 375gms of flour & 100gms of ginger. Won't be making it again!!

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• wag

  15 April 2008

  wag commented on this recipe

  aargh, just realised after reading the comments i had misread and put 375 gms flour instead of mls. could be why after an hour the cake has overflown and shows no sign of setting. are you meant to measure it in a measuring jug? would try it again if measurements were clearer? can someone offer any advice here? thanks

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• devonshire

  17 April 2008

  devonshire commented on this recipe

  I was completely seduced by this recipe but worried about readers' comments regarding quantities. So I called the Good Food subscriptions department to check the ingredients listed above against those originally published. The charming girl who dealt with my query (thank you) found a copy of the October 2006 magazine and confirmed THERE IS A TYPO IN THE INGREDIENTS ABOVE. Flour - should read 375g (NOT ml) Glacé Ginger - should read 100g (NOT ml) Also, this is a large cake and it doubles in size. In order to avoid spillage which will definitely affect the final result, USE THE CORRECT SIZE CONTAINER and don't fill it more than half-full. As a safeguard, cross-line it with greaseproof paper which protrudes well above the rim. Right, I'm off to clean the bottom of my oven and continue picking at my sadly sunken but deeply delicious cake.

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• Liz

  18 April 2008

  Liz commented on this recipe

  This recipe was great - moist and delicious. I froze some after I had iced it, and it is possible that it was even better a month later.

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• Lacath

  19 April 2008

  Lacath commented on this recipe

  After a first tial which turned to disaster (the correct ingredient is 475g flour, not 375ml!!!!!) i must say this cake is absolutely delicious! I am French, I live in France so I had to substitute some of the ingredients to make the cake and unfortunately i could not make the icing. Despite all my changes to the original reciepe (no treackle, no glacé ginger, replaced with black molasses and regular french candied ginger which comes dry, not in a jar with syrup), the result was wonderful. Thank you for this delicious cake! Just in case, could someone correct the mistake please ? Cath

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• Lacath

  19 April 2008

  Lacath commented on this recipe

  Sorry, i made a mistake, the correct ingredient is 375g flour, not 375ml! Cath

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• Kathryn

  13 May 2008

  Kathryn commented on this recipe

  It is obvious that there are mistakes in this recipe. Can somebody from BBC Good Food explain why they are not correcting the ingredients list, rather than letting everybody find out for themselves. I did send an email after making the cake but nobody got back to me.

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• Kathryn

  13 May 2008

  Kathryn commented on this recipe

  It is obvious that there are mistakes in this recipe. Can somebody from BBC Good Food explain why they are not correcting the ingredients list, rather than letting everybody find out for themselves. I did send an email after making the cake but nobody got back to me.

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Ingredients

• 250g pack butter
• 250g dark brown muscovado sugar
• 250g black treacle
• 300ml milk
• 2 eggs
• 100ml glacé ginger from a jar, finely chopped
• 375ml plain flour
• 2 tsp bicarbonate of soda
• 1 tsp allspice
• 2 tsp ground ginger

FOR THE ICING

• 3 tbsp ginger syrup from the jar
• 5 tbsp icing mix

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Difficulty and servings

Cuts into 16 squares

Preperation and cooking times

Un-iced

Ingredients

• 250g pack butter
• 250g dark brown muscovado sugar
• 250g black treacle
• 300ml milk
• 2 eggs
• 100ml glacé ginger from a jar, finely chopped
• 375ml plain flour
• 2 tsp bicarbonate of soda
• 1 tsp allspice
• 2 tsp ground ginger

FOR THE ICING

• 3 tbsp ginger syrup from the jar
• 5 tbsp icing mix

Per serving

360 kcalories, protein 46g, carbohydrate 57g, fat 14 g, saturated fat 9g, fibre 0g, salt 0.81 g

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