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Member recipe

Ginger cake

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(17 ratings)

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Servings

Serves 1

Ginger cake very like McVities famous cake

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Ingredients

  • 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

Method

    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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Chloevb
6th Mar, 2017
5.05
Lovely cake I made this yesterday 5th March, I however used dark brown instead of caster sugar and after reading reviews prior to making I also used 4tsp ginger instead of one and just 100ml Milk. This is a very wet batter. I used 1 loaf tin and it was perfect. I have a fan oven and set it to 160° for 40 minutes. Once the timer went off I turned the oven off and left it in there for a further 10 minutes. This recipe is a keeper for sure :)
Deza
4th Feb, 2017
5.05
Really easy to make, tripled the mixture and used 1 teaspoon more ginger. Used three 20cm tins and cooked on 160 for 47 minutes.
Jezza64
25th Nov, 2016
5.05
Super recipe, and keeps well, still sticky and moist after 3 weeks. I blitzed a couple of ounces of porridge oats and chucked those into the mix, so became a cross between Jamaica ginger cake and parking.
caitlintitley's picture
caitlintitley
24th Nov, 2016
3.8
Lovely recipe - it produced a light and fluffy cake and it's even better served warm with custard. I was a bit worried when it looked cooked in the middle but not on the edges, but stick with it because it does work! I had mine in a fan oven for about 47 mins on 160 degrees C. I also added about 3-4 tsp ginger, as it couldn't be tasted with only 1 tsp in. Will definitely make this cake again!
rowena27
27th Sep, 2016
Great recipe, lovely light tasty cake. I used dairy free spread instead of the butter and substituted almond milk in the same quantities for a dairy free cake! I also substituted about a third of the golden syrup for molasses so the cake was darker and a bit less sweet maybe - I know molasses isn't to everyone's taste.
423Eilidh
17th Aug, 2016
5.05
Love this recipe, its fast becoming a family favourite. Thanks
cherylsneek's picture
cherylsneek
17th May, 2016
5.05
Made this yesterday really lovely cake went down a treat with custard
gekkotoes
1st Mar, 2016
5.05
I made this on Sunday - I was s bit dubious as to how it would turn out as the mix is very runny. It turned out beautifully, and I will definitely be making this again. The only change I was was to increase the ginger to 4 heaped tsps. Lovely cake!
sian2000
3rd Mar, 2015
5.05
I made this with gluten free flour, it's very yummy. Thank you.
Bolnuevo24
14th Nov, 2014
Love this recipe and it tastes wonderful. I've made it a few times now but it always sinks in the middle. I don't have this problem with any other cake, any suggestions? I use a 2lb loaf tin.

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md155
31st Oct, 2016
Taste was good but sunk in the middle - mixture was very runny so not sure if I done something wrong????
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