Triple ginger & spice cake

Triple ginger & spice cake

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(46 ratings)

Prep: 20 mins Cook: 15 mins

Easy

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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Ingredients

  • 250g pack butter
    Butter

    Butter

    butt-err

    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

    Milk

    mill-k

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

  • 2 eggs
    Eggs

    Egg

    egg

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

  • 100ml 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
    Ginger

    Ginger

    jin-jer

    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
    Ginger

    Ginger

    jin-jer

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

  • 5 tbsp icing mix

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.

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Comments, questions and tips

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razeenagall
6th Oct, 2012
4.05
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.
cshobbs
13th Sep, 2012
5.05
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.
cbodard
4th Sep, 2012
4.05
I made this for a charity event as I was looking for something a little unusual. Gorgeous moist cake, very pleased!
vanessafav
16th Aug, 2012
5.05
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!!!!
fiona5607
23rd Jun, 2012
4.05
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.
isa2122
12th Jun, 2012
Someone can tell me if this is good cake covered with sugar paste?
laurabeane
16th Apr, 2012
4.05
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/
Rah_Rah
8th Apr, 2012
5.05
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!
jilly27
6th Feb, 2012
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.
hazysunshine
14th Nov, 2011
5.05
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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