Triple ginger & spice cake

Triple ginger & spice cake

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(54 ratings)

Prep: 20 mins Cook: 15 mins


Cuts into 16 squares

If you're looking for a slice with spice, try this deliciously moist and sticky ginger cake

Nutrition and extra info

  • Un-iced

Nutrition: per serving

  • kcal360
  • fat14g
  • saturates9g
  • carbs57g
  • sugars39g
  • fibre0g
  • protein46g
  • salt0.81g
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  • 250g pack butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g dark brown muscovado sugar
  • 250g black treacle
  • 300ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g glacé ginger from a jar, finely chopped
  • 375g plain flour
  • 2 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 1 tsp allspice
  • 2 tsp ground ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

For the icing

  • 3 tbsp ginger syrup from the jar



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 5 tbsp icing mix


  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.

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Comments, questions and tips

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26th May, 2019
This cake is delicious. We love it with double the amount of ground ginger - it's our fave cake recipe. Totally perfect!
9th Nov, 2017
I had no crystallised ginger, so I used 2 heaped dessertspoons of ginger jam, which worked brilliantly. Fantastic recipe!
Mollie Crockett's picture
Mollie Crockett
11th Jan, 2017
Beware!! Cooking time at top of recipe says 15mins but in main method it is stated as 1hr.
15th Dec, 2016
A delish! I didn't have glace ginger so decided to up the measurement of allspice and powdered ginger and made the cake plain, with no icing. It was my first time making this and it was a hit with everyone! I made it again with mixed peel. Even more delish! For lovers of ginger, this is an easy and quick cake to make, that is a winner every time! Will definitely go in my recipe book of "staples"!!!!
15th Apr, 2016
This cake is so delicious! Don't think it needs the icing. Don't know what icing mix is either, but in the little cookbook I have from BBC Good Food (101 cupcakes & small bakes) they say to use icing sugar. Anyway, this cake was a huge success! Will make again.
21st Jun, 2015
Love this cake!! Totally delicious and moist, even in fan oven which I was worried about after reading another comment. Added extra teaspoon of ground ginger, 1/2 of cinnamon and 1/2 of nutmeg as well as the mixed spice and didn't do icing. Could only find crystallised ginger which I don't think is glacé ginger, if it is I would leave out next time. Did in two 2lb loaf tins and cooked for 55 minutes, came out perfectly.
roshini2712's picture
1st Nov, 2014
any replacement for black treacle??
20th Jul, 2014
Such a lovely ginger cake - surprisingly fluffy and light and we've eaten a quarter of it with one pot of tea already! I added in a bit more ground ginger but I think it could have actually done with another teaspoon more if you want it properly spicy. Just delicious and will make this again.
17th May, 2014
Lovely cake. I made it almost exactly as the recipe stipulates. I did however take into account the comments made by previous posters and add more ground ginger (half a teaspoon more) and some nutmeg. It was perfectly moist and absolutely delicious. One bit of advice: try not to cook it in a fan oven, if you have the choice. I find my fan oven dries out cakes noticeably, everything turns out much better in the conventional oven.
1st Jan, 2014
You should really tell in cups as well as grams and bicarbonate is also called baking soda. Treacle is molasses here which should also be mentioned. I'm making it now but however will not use icing mix as there are a billion chemicals in it. Regular icing or even boiled icing is good. If making it next time would try a cream cheese icing but it might be a little rich.


19th Apr, 2018
How do you measure 100 ml of stem ginger balls in syrup? Surely they should be measured in grams for better accuracy? Only liquid is measured in mls. Is this a printing error?
goodfoodteam's picture
22nd Apr, 2018
Thank you for pointing this out. Yes, this should read grams and we have changed the ingredients list. Apologies for the confusion.
31st Jul, 2017
Salted or unsalted butter?
goodfoodteam's picture
7th Aug, 2017
Thanks for your question. If we don't state specifically then we have used salted butter. You can however substitute with slightly salted or unsalted if you prefer.
21st Jun, 2015
Hi there, I'm not sure what glacé ginger is - I could only find crystallised ginger or stem ginger in a jar (looks like it was large pieces in a syrup)? Would either of these work? Thanks.
Achy Bakey
13th Mar, 2015
Just made this cake and have to say totally delicious. BUT, not sure if I did something wrong, but when I poured the liquid into the well in the dry ingredients there was so much liquid it swamped my "well" so I couldn't draw the dry ingredients in slowly. I ended up stirring desperately trying to blend so as not to end up with a lumpy batter. Not sure I got it all fully incorporated although the cake looks OK and the bit that overflowed onto the oven bottom tastes fantastic - just praying there's no dry lumps inside. Next time I will use larger dish than the recipe states to avoid overflow. But any tips about mixing the liquid with the dry ingredients please?
3rd Feb, 2014
Why does my cake sink? I have made this cake a number of times, also several other variations and it always sinks. I never open the oven door and don't have a problem with other cakes (and I do make cakes on a regular basis). They always taste fab but don't look the best! Any suggestions?
goodfoodteam's picture
13th Feb, 2014
Hi there, thanks for your question and sorry to hear the cake didn't work out. It sounds like your oven may not be at the correct temperature. Try testing it with an oven thermometer and adjusting accordingly. If this doesn't help, let us know.Best wishes, BBC Good Food team
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