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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

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Results 1-20

• Betty Bo

  03 January 2008

  Betty Bo 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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• 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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• Holly

  05 June 2008

  Holly rated and commented on this recipe

  

  Just to clarify, the recipe is now correct. It's 375g/13oz plain flour. A great cake so give it a go. I hope you enjoy it as much as we did.

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• sally

  07 June 2008

  sally rated and commented on this recipe

  

  This is a really good ginger cake, I had the old recipe printed out but guessed it meant grams not mls, it is lovely and gingery but not too sweet, will wait and see how it keeps but I think it should be excellent.

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• sally

  10 June 2008

  sally commented on this recipe

  Just thought I would add that it is getting better daily! Yum!!

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• clairereeves

  10 July 2008

  clairereeves commented on this recipe

  I'm thinking of making this with mixed spice instead of allspice. Any thoughts?

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• Agent Orange

  17 September 2008

  Agent Orange rated and commented on this recipe

  

  Beautiful warm with ice cream!! I made this for a mated Mum's Birthday and a Bonfire night party and everyone wanted more!!

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• ginger

  20 November 2008

  ginger rated and commented on this recipe

  

  I have made this several times and it is always a hit The three spices make this a ginger bread above all others My son and husband now request it for work and for friends I can't keep up with the demand Oh by the way it is fab with custard thank you for fantastic recipes am now going to try lots more

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• Celia

  23 December 2008

  Celia rated and commented on this recipe

  

  This absolutely gorgeous, I have finally found a recipe for a rich moist, dense ginger cake that tastes like the cakes from my childhood, hurrah! It is a really simple cake to make, so simple that I made three in one day. Word of caution though this may be too intense for the palletes of young children so for them for Christmas I['ve reduced the treacle and added golden syrup and the syrup from the crystallised ginger, For the adult cake I've fed the cake with Ginger wine ready in time for Christmas, served with ice cream of creme fraiche - can't wait.

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• chocoholic-sewa

  26 January 2009

  chocoholic-sewa rated and commented on this recipe

  

  Absolutly Delicious. My mother in law thought I had bought a well known brand of ginger cake she loved it. So easy to make and scrummy too

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• rosieb4u

  07 February 2009

  rosieb4u rated and commented on this recipe

  

  I don't class myself as a very good baker but have made this cake many times and it has never let me down. Delicious, moist and oh so very tasty.

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http://www.bbcgoodfood.com/recipes/2747/

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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
• 375g 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

Preparation and cooking times

Prep 20 mins

Cook 15 mins

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
• 375g 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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