Triple ginger & spice cake

Triple ginger & spice cake

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

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Comments, questions and tips

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

Comments

Show comments
ladycassilis's picture

This is an absolutely delicious cake - makes enormous quantities though! I've made the recipe several times now and it's always a hit.

rosieb4u's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

stevenllam's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

nefetiti's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

sgingerkelly's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

tinselworm's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

milesmum's picture

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

notmum's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

notmum's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

hollyj's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

lacath's picture

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

lacath's picture

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

lizgardner's picture

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.

debswilson's picture

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.

rockymurphyrinty's picture

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

jkchapple's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!!

xantha's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

princessdaisy's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

zoe446's picture

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!

bennettsleg's picture

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.

Pages

Questions

Tips