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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 21-29

• 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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• 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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• redcook

  25 February 2009

  redcook rated this recipe

  

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• 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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• Jo Horne

  09 March 2009

  Jo Horne rated and commented on this recipe

  

  Forgot to rate it :)

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• westy

  13 May 2009

  westy rated and commented on this recipe

  

  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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• Chef Tanya

  05 June 2009

  Chef Tanya rated and commented on this recipe

  

  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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• mssteel

  13 September 2009

  mssteel rated and commented on this recipe

  

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

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• Lor

  21 September 2009

  Lor rated and commented on this recipe

  

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

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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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