Triple ginger & spice cake

Triple ginger & spice cake

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(44 ratings)

Prep: 20 mins Cook: 15 mins


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

  • Un-iced

Nutrition: per serving

  • kcal360
  • fat14g
  • saturates9g
  • carbs57g
  • sugars39g
  • fibre0g
  • protein46g
  • salt0.81g
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  • 250g pack butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g dark brown muscovado sugar
  • 250g black treacle
  • 300ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100ml glacé ginger from a jar, finely chopped
  • 375g plain flour
  • 2 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 1 tsp allspice
  • 2 tsp ground ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

For the icing

  • 3 tbsp ginger syrup from the jar



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 5 tbsp icing mix


  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.

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Comments (64)

bakingbecks's picture

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

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

jeffriesv's picture

Delicious cake I substituted the milk for Guiness and rum, my family loved it.

hurra03's picture

This is a fantastic cake - so moist and light, and great mix of textures between the cake, ginger and icing. As I live abroad I (smugly) made some preserved ginger one wet Sunday ( - but used water intead of corn syrup).

The only differences were that I cooked the cake exactly for an hour, but 10 degrees F warmer than the recipe (this may be because my oven needs a few extra degrees), and also that I used 2 tsps of baking powder instead of bicarb (because I don't like the taste).

The resulting batter is very liquid, and half fills my roast chicken pan (lined with parchment)...easily then doubling in size.

It makes loads - so half could be frozen in pieces for school lunches, and the rest snaffled with a cup of tea in front of a good Murder Mystery.

georgiaharris7777's picture

Made this recipe for my mother's 70th with some trepidation, given the ingredient mix-up! It worked perfectly and was sticky, rich and gorgeous. I might try SR flour next time though, as it sank a bit (although this didn't affect the taste!)

sylar1988's picture

Had a go at this today, first cake I've ever made!!!! It turned out exactly like the one in the picture :) Everyone loved it, and I'm left feeling happy with myself. Great recipe!

mrsjenanderson's picture

This recipe makes a huge amount of cake, i took half to work where it disappeared very quickly, and kept half for home, i used half golden syrup and half treacle and also like another lady used some of the ginger syrup in place of milk, i got a lovely rich sticky cake. Im going to be making this again.

mich_mkp's picture

This is gorgeous. I made it for a mini fireworks party at my best friend's house and it was perfect. Really soft and sticky without being messy to eat. Also the perfect size for lots of people, and really does get better being left - had it the next day at my Mum's house and there was none left in the end! Will definitely make it again, and may consider trying it as cupcakes.

tsearle's picture

Delicious! I wanted a cake for a fireworks party, to have warm with custard or icecream - it's great! Not brilliant for Weight Watchers - but def worth saving a few points for!!

yasmin70's picture

I have made this mixture twice as cupcakes. I added an extra tsp of ground ginger, omitted the glace ginger and used golden syrup instead of black treacle. This gives light and lovely cakes. I topped with cream cheese frosting or vanilla frosting. I have had fantastic comments about these cakes and one marriage proposal! Absolutely delicious.

luluisabel's picture

This was almost the perfect ginger cake. I halved the quantity and made in a loaf tin and it turned out great. Lovely and dark, and sticky - but just a little too 'treacley' and not quite gingery enough for my taste. Next time I'm going to substitute a some treacle with golden syrup, and add some extra ground ginger for a bit more heat.

janeobrien's picture

sorry forgot to rate

janeobrien's picture

have made this loads of times for birthdays, to take in to work and just because. . .
Have to admit I didn't really think I was a ginger cake lover until I made this, now I am a convert!

mhwoodward's picture

Made this yesterday but it didn't rise as much as I expected and sunk slightly in the middle, tested at end of cooking time and skewer came out clean - followed recipe to the letter. Any suggestions? I am going to let it mature for a few days, so am hoping it will be fine.

pambuck's picture

I think this is one of the best ginger cakes I have made. Everybody loved it. Will make for my coffee morning.

lornolan's picture

Such an easy recipe that even I couldn't go far wrong. Really moist and gingery and delicious.

mssteel's picture

This is the best ginger cake I've ever tasted...absolutely delicious!

buell8abe's picture

This ginger cake is just gorgeous! It's incredibly easy to make, moist and full of flavour. The rich ginger taste would be great for Christmas or Guy Fawks, but so nice that I think it will be an all-year-round favourite in my house. I melted the butter etc in the microwave, and baked the mixture in my veg roasting pan. So simple - you don't need a hob, or even a cake tin! Thank you for a first rate recipe.

west1871's picture

very nice sticky cake but too much treacle as a cake for my tastes although would be a great pudding, warm with custard.
Next time I will use mainly golden syrup instead with a tablespoon of treacle and see how it goes.


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