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Member recipe

Ginger cake

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(34 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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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.
6th Mar, 2017
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 :)
4th Feb, 2017
Really easy to make, tripled the mixture and used 1 teaspoon more ginger. Used three 20cm tins and cooked on 160 for 47 minutes.
25th Nov, 2016
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
24th Nov, 2016
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!
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.
17th Aug, 2016
Love this recipe, its fast becoming a family favourite. Thanks


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