Triple ginger & spice cake

Triple ginger & spice cake

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(43 ratings)

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Cooking time

Prep: 20 mins Cook: 15 mins

Skill level

Easy

Servings

Cuts into 16 squares

If you're looking for a slice with spice, try this deliciously moist and sticky ginger cake

Nutrition and extra info

Additional info

  • Un-iced
Nutrition info

Nutrition per serving

kcalories
360
protein
46g
carbs
57g
fat
14g
saturates
9g
fibre
0g
sugar
39g
salt
0.81g

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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Method

  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.

Recipe from Good Food magazine, October 2006

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Comments, questions and tips

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Comments

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roshini2712's picture

any replacement for black treacle??

caveywavey's picture
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Such a lovely ginger cake - surprisingly fluffy and light and we've eaten a quarter of it with one pot of tea already! I added in a bit more ground ginger but I think it could have actually done with another teaspoon more if you want it properly spicy. Just delicious and will make this again.

carodarcy's picture

Lovely cake. I made it almost exactly as the recipe stipulates. I did however take into account the comments made by previous posters and add more ground ginger (half a teaspoon more) and some nutmeg. It was perfectly moist and absolutely delicious. One bit of advice: try not to cook it in a fan oven, if you have the choice. I find my fan oven dries out cakes noticeably, everything turns out much better in the conventional oven.

Minkey0004's picture

You should really tell in cups as well as grams and bicarbonate is also called baking soda. Treacle is molasses here which should also be mentioned. I'm making it now but however will not use icing mix as there are a billion chemicals in it. Regular icing or even boiled icing is good. If making it next time would try a cream cheese icing but it might be a little rich.

julez13's picture
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wonderful sticky zingy ginger cake, the best!

barbarama's picture

This cake is amazing - I loved it so much that I think it would be dangerous (for my waistline) to make it again anytime soon!
I did use mixed spice rather than allspice, and the cake did dip slightly in the middle despite my not opening the oven door before it was ready but it was hardly noticable when cut up.
This this cake is best made a day in advance as taste better with time (if you can resist).

razeenagall's picture
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A delicious cake. I used cinnamon instead of allspice (as I did not have any and it still tasted great. It would be fantastic warm as a desert with custard or vanilla ice-cream. Wonderfully aromatic and moorish. I'll be making this again and again.

cshobbs's picture
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Excellent! I used a roasting tin 29 x 23 cm, 5cm deep. This seemed to be OK. I used greaseproof to line it - this was also fine.

cbodard's picture
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I made this for a charity event as I was looking for something a little unusual. Gorgeous moist cake, very pleased!

vanessafav's picture
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What an incredible cake! Never made or tasted ginger cake before so gave this a try... Easy to make and the taste - oh so scrumptious!
Very popular cake. Made it for work and they all loved it...
Deeply flavoursome...
My favourite cake ever!!!!

fiona5607's picture
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I've made this cake loads of times now and it has worked well every time. I get comments like this is the best gingerbread I've ever had, and requests to make more. Unheard of as I'm not that great a cook.

isa2122's picture

Someone can tell me if this is good cake covered with sugar paste?

laurabeane's picture
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Really delicious cake, although I amended it a bit using molasses sugar and rum to give a bit of a different flavour. Was lovely and moist and kept well for several days. Didn't bother with the icing and think it might've been even yummier if warmed up with some cream, custard or ice cream.

I wrote up my amended recipe here - http://halfcutcakes.wordpress.com/2012/04/15/triple-ginger-spice-and-rum...

beckyhendry's picture
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Best ginger cake I've ever tasted! I didn't think the icing would taste of much but the syrup really soaks up the ginger flavour in the jar, so don't even think about omitting the icing! Lovely and moist, I made it yesterday and it tastes even better today. Try it!

jilly27's picture

I made this last week for a Ladies Group and it went down a storm. I made it four days in advance and let it mature wrapped in foil. My icing was a bit too runny at first so I added more icing sugar but to be honest I'm not sure it needs icing as it is delicious without.I'd like to try it as a dessert with custard too.

hazysunshine's picture
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Lovely and quick to make cake. Modified it slightly when I discovered after I had started that I had no allspice or powdered ginger, so I used Chinese 5 spice powder and it was delicious, it reminded me of old fashioned sweets.
I also made it in 2 loaf tins rather than a square cake tin but they still took an hour to cook, might have got away with a bit less but I was wary of opening the door and making them drop.

youngsbythesea's picture
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This is very easy to make and extremely moorish . Went down a treat, Perfect for bonfire night or any other night for that matter !! I cut down the sugar and treacle by 50g each and added extra ginger , as we like things very gingery. If you can't wait to get a really sticky top and want to skip the icing brush over a small amount of the ginger syrup from the stem ginger over the top instead. I have also made this into a fruited ginger cake by adding mixed dried fruits which were pre soaked in cranberry juice over night before using in the cake. Enjoy. Best ginger cake I have ever made. makes 2 x 7'' square cakes instead of one big one if preferred.

nayaths's picture

My mother in law only likes ginger cake and im planning on making this for desert on my first go at Xmas dinner, hope it goes well. it looks delicous.

bakingbecks's picture
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I made this cake to ‘get us in the Christmas mood’ at a pre Christmas meeting at work.
I loved it. Very easy, lasted lovely and made loads. I made the cake for work in a bunt tin but following previous comments about how the mixture expands I only half filled it leaving enough mixture to fill 6 mini loaf tins providing cake for lunchboxes all week.

bakingbecks's picture
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Would this recipe in a Bunt tin? I want to make this for an event at work and think in a bunt tin it would look great but will it stick? should i stay with a round/square tin? thank you

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