Triple ginger & spice cake

Triple ginger & spice cake

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

Difficulty and servings

Easy

Cuts into 16 squares

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 15 mins

Freezable

Un-iced

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.

Per serving

360 kcalories, protein 46g, carbohydrate 57g, fat 14 g, saturated fat 9g, fibre 0g, sugar 39g, salt 0.81 g

Recipe from Good Food magazine, October 2006.

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Latest comments and suggestions

Results 21-40

  • Binder photo ladycassilis

    11 February 2009

    ladycassilis commented on this recipe

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

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  • Binder photo Celia

    18 February 2009

    Celia commented on this recipe

    Does anyone know how long this cake can last outside the freezer? I made a batch of them over Christmas and still have one that's been in my fridge. I did feed it with Ginger wine but I'm not sure if it's still edible. Any thoiughts would be welcome - or I could just be my own guinea pig :-) I've also discovered that using unsalted butter gives it a less savoury taste - there was just a hint of saltiness it might have been the butter I used.

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  • Binder photo redcook

    25 February 2009

    redcook rated this recipe

    5 stars

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  • Binder photo Jo Horne

    09 March 2009

    Jo Horne commented on this recipe

    Amazingly easy and comes out perfect. I made given quantities (substituting half of ginger in syrup for some crystallised ginger) and it made 3 x 1lb loaves (1hr exactly cooking) Great!!!

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  • Binder photo Jo Horne

    09 March 2009

    Jo Horne rated and commented on this recipe

    5 stars

    Forgot to rate it :)

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  • Binder photo westy

    13 May 2009

    westy rated and commented on this recipe

    4 stars

    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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  • Binder photo Chef Tanya

    05 June 2009

    Chef Tanya rated and commented on this recipe

    5 stars

    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.

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  • Binder photo mssteel

    13 September 2009

    mssteel rated and commented on this recipe

    5 stars

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

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  • Binder photo Lor

    21 September 2009

    Lor rated and commented on this recipe

    5 stars

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

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  • Binder photo Pelupi

    22 December 2009

    Pelupi rated and commented on this recipe

    5 stars

    Fantastic!!

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  • Binder photo lucy

    01 February 2010

    lucy rated this recipe

    5 stars

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  • Binder photo pam

    20 May 2010

    pam rated and commented on this recipe

    5 stars

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

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  • Binder photo Marion

    06 June 2010

    Marion commented on this recipe

    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.

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  • Binder photo janeo'b

    13 June 2010

    janeo'b commented on this recipe

    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!

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  • Binder photo janeo'b

    13 June 2010

    janeo'b rated and commented on this recipe

    5 stars

    sorry forgot to rate

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  • Binder photo luluisabel

    31 July 2010

    luluisabel rated and commented on this recipe

    4 stars

    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.

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  • Binder photo sal70

    02 October 2010

    sal70 rated and commented on this recipe

    5 stars

    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.

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  • Binder photo tjs

    06 November 2010

    tjs rated and commented on this recipe

    5 stars

    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!!

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  • Binder photo mich_mkp

    01 January 2011

    mich_mkp rated and commented on this recipe

    5 stars

    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.

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  • Binder photo jen

    05 April 2011

    jen rated and commented on this recipe

    5 stars

    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.

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Difficulty and servings

Easy

Cuts into 16 squares

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 15 mins

Freezable

Un-iced

Rich and sticky

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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Per serving

360 kcalories, protein 46g, carbohydrate 57g, fat 14 g, saturated fat 9g, fibre 0g, sugar 39g, salt 0.81 g

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