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 46.0g, carbohydrate 57.0g, fat 14.0 g, saturated fat 9.0g, fibre 0.0g, sugar 39.0g, salt 0.81 g

Recipe from Good Food magazine, October 2006.

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Latest comments and suggestions

Results 41-60

  • Binder photo Sylar

    01 June 2011

    Sylar rated and commented on this recipe

    4 stars

    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!

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  • Binder photo KeenBaker!

    12 July 2011

    KeenBaker! commented on this recipe

    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!)

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  • Binder photo Rachel

    17 August 2011

    Rachel commented on this recipe

    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 (http://www.ochef.com/829.htm - 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.

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  • Binder photo Lulu

    15 October 2011

    Lulu commented on this recipe

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

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  • Binder photo BakingBecks

    24 October 2011

    BakingBecks commented on this recipe

    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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  • Binder photo BakingBecks

    01 November 2011

    BakingBecks rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Nayaths

    02 November 2011

    Nayaths commented on this recipe

    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.

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  • Binder photo Lilliput Baker

    09 November 2011

    Lilliput Baker rated and commented on this recipe

    5 stars

    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.

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  • Binder photo hazysunshine

    14 November 2011

    hazysunshine rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Persephone

    06 February 2012

    Persephone commented on this recipe

    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.

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  • Binder photo Becky

    08 April 2012

    Becky rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Laura

    16 April 2012

    Laura rated and commented on this recipe

    4 stars

    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-cake/

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  • Binder photo Isabella

    12 June 2012

    Isabella commented on this recipe

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

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  • Binder photo Flossie

    23 June 2012

    Flossie rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Vee

    16 August 2012

    Vee rated and commented on this recipe

    5 stars

    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!!!!

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  • Binder photo Cleverclogs

    04 September 2012

    Cleverclogs rated and commented on this recipe

    4 stars

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

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  • Binder photo caroline

    13 September 2012

    caroline rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Razeena HK

    06 October 2012

    Razeena HK rated and commented on this recipe

    4 stars

    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.

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  • Binder photo aleksandra

    18 October 2012

    aleksandra rated this recipe

    5 stars

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  • Binder photo Barbara

    06 November 2012

    Barbara commented on this recipe

    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).

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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 46.0g, carbohydrate 57.0g, fat 14.0 g, saturated fat 9.0g, fibre 0.0g, sugar 39.0g, salt 0.81 g

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