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Member recipe

Ginger cake

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(42 ratings)

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Serves 1

Ginger cake very like McVities famous cake

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  • 60g butter
  • 125g golden syrup
  • 100g plain flour
  • 25g self raising flour
  • 1teaspoon bicarbonate of soda
  • 1 heaped teaspoon ground ginger
  • 0.5 teaspoon mixed spice
  • 100g caster sugar
  • Pinch of salt
  • 125ml milk
  • 1 egg, beaten


    1. Grease and line a 20cm square cake tin or a 2lb loaf tin. Pre-heat oven to 170c/gas mark 3. I've got a fan oven to I set mine to 160c.
    2. Put butter and golden syrup ina small saucepan and melt over a low heat, stirring occasionally, then remove from heat.
    3. Sift both flours, the soda and the spices into a mixing bowl. Add the sugar and salt , give it a good stir, then add the egg and milk mixing until smooth. Gradually add the melted butter/syrup mix, stirring until well combined.
    4. Pour the batter into the prepared tin and bake for 50-55mins (fan oven I would say 40-45mins) until risen and firm to the touch. Allow to cool in the tin for 5mins before turning out onto a wire rack to cool.

Comments, questions and tips

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Meep Meep's picture
Meep Meep
23rd Feb, 2019
Made this today trying to recreate a cake from one of my favourite cafes. Took note of the comments, so used 4 teaspoons ground ginger and 1 heaped teaspoon of mixed spice. Substituted light brown muscovado sugar for the caster sugar and used an equal parts mix of golden syrup, honey and black treacle. Took about 45 minutes on 170C fan oven at the same time as a lemon sponge loaf. While the cake was still hot I mixed up a lime syrup (juice of 2 limes plus a good amount of sugar - didn't measure it!) and pricked the cake all over with a skewer before pouring on the hot syrup. Sprinkled with demerara sugar and allowed to cool. This does cause the cake to sink a good amount but the result was just what I was looking to recreate - slightly fudgy but still light and moist with a delicious sticky lime topping that really accentuates the ginger.
Lisa Appleton's picture
Lisa Appleton
7th Dec, 2018
i made this today and its LOVELY. So moist and yummy!! My intention was to put 4 teaspoons of ground ginger in the flour some but I made a mistake and put in 4 tablespoons. OOPS!I thought it would ruin it but thankfully it didnt. It may be a bit too hot and gingery for some people but I love it. i will make it again using 3 tablespoons as I think it can easily take that amount. I used half golden syrup and half black treacle and I used golden caster sugar. A triumph :)
Julian Ritchie's picture
Julian Ritchie
30th Nov, 2018
What a great recipe. Perfect first time. I added more ginger as my wife loves it (as do I ), used mid brown muscavardo sugar, Sussex honey instead of golden syrup (not runny but melts well). Very good!
Tim Harrison's picture
Tim Harrison
27th Nov, 2018
This recipe is a real winner. I increased the ginger to 5 teaspoons and the mixed spice to one as others have suggested and it suited my taste very well indeed.I also substituted dark muscavado sugar for caster which worked well. I added stem ginger but this all sunk to the bottom so will omit next time.
Cakemaker59's picture
10th May, 2019
toss the stem ginger is flour then it won't sink :)
28th Oct, 2018
This is a great recipe, with a few alterations as other bakers have suggested. I used 4 heaped teaspoons of ginger and one heaped of mixed spice. I kept the milk volume the same. The cake is beautifully moist and light. The amount of ginger was fine, a little more wouldn’t hurt either. Super quick to make and very impressive! I baked for 40 mins at 160 in a fan oven.
18th Sep, 2018
Lovely with custard or on its own. Also added more ground ginger and will also add some stem ginger next time.
Caroline Horne's picture
Caroline Horne
6th Jul, 2018
Lovely cake, I doubled the ginger powder and added some stem ginger pieces. Yum!
peter pan's picture
peter pan
9th Feb, 2018
My first ever ginger cake, the grandchildren loved it. Increased mixed spice to whole teaspoon and doubled the ground ginger and added a little crystallized ginger. pretty perfect and so easy to do.
20th Jun, 2017
Great cake. Used only 100 mL of milk and added 5 teaspoons of ginger and 1 teaspoon of mixed spice. Delicious. Cooked at 160 fan oven for 45 minutes and then turned off oven and left in for further 5 minutes.


31st Oct, 2016
Taste was good but sunk in the middle - mixture was very runny so not sure if I done something wrong????
Lisa Appleton's picture
Lisa Appleton
7th Dec, 2018
use a lot more ground ginger ( I used 4 tablespoons by accident and it wasnt ruined) and some stem ginger too if you like it very gingery. In my opinion 1 teaspoon is nowhere near enough. For extra richness and sticky moistness I used half and half golden syrup/treacle. I didnt adjust the milk as it seemed a perfect batter.
James Rooza's picture
James Rooza
7th Oct, 2018
A really lovely cake! I changed a couple of things though; -I put 4tsp ginger and 1tsp mixed spice. -I used dark brown sugar instead of caster sugar. -I only put 100ml milk because it was so wet. -It only took 35 mins in a 20cm round tin (fan assisted oven at 160)