Triple ginger & spice cake

Triple ginger & spice cake

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(44 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…

  • 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



    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 (64)

johorne's picture

Forgot to rate it :)

johorne's picture

Amazingly easy and comes out perfect. I made given quantities (substituting half of ginger in syrup for some crystallised ginger) and it made 3 x 1lb loaves (1hr exactly cooking)


nefetiti's picture

Does anyone know how long this cake can last outside the freezer? I made a batch of them over Christmas and still have one that's been in my fridge. I did feed it with Ginger wine but I'm not sure if it's still edible. Any thoiughts would be welcome - or I could just be my own guinea pig :-)
I've also discovered that using unsalted butter gives it a less savoury taste - there was just a hint of saltiness it might have been the butter I used.

ladycassilis's picture

This is an absolutely delicious cake - makes enormous quantities though! I've made the recipe several times now and it's always a hit.

rosieb4u's picture

I don't class myself as a very good baker but have made this cake many times and it has never let me down. Delicious, moist and oh so very tasty.

stevenllam's picture

Absolutly Delicious. My mother in law thought I had bought a well known brand of ginger cake she loved it.
So easy to make and scrummy too

nefetiti's picture

This absolutely gorgeous, I have finally found a recipe for a rich moist, dense ginger cake that tastes like the cakes from my childhood, hurrah! It is a really simple cake to make, so simple that I made three in one day.
Word of caution though this may be too intense for the palletes of young children so for them for Christmas I['ve reduced the treacle and added golden syrup and the syrup from the crystallised ginger, For the adult cake I've fed the cake with Ginger wine ready in time for Christmas, served with ice cream of creme fraiche - can't wait.

sgingerkelly's picture

I have made this several times and it is always a hit
The three spices make this a ginger bread above all others

My son and husband now request it for work and for friends I can't keep up with the demand
Oh by the way it is fab with custard
thank you for fantastic recipes am now going to try lots more

tinselworm's picture

Beautiful warm with ice cream!! I made this for a mated Mum's Birthday and a Bonfire night party and everyone wanted more!!

milesmum's picture

I'm thinking of making this with mixed spice instead of allspice. Any thoughts?

notmum's picture

Just thought I would add that it is getting better daily! Yum!!

notmum's picture

This is a really good ginger cake, I had the old recipe printed out but guessed it meant grams not mls, it is lovely and gingery but not too sweet, will wait and see how it keeps but I think it should be excellent.

hollyj's picture

Just to clarify, the recipe is now correct. It's 375g/13oz plain flour. A great cake so give it a go. I hope you enjoy it as much as we did.

lacath's picture

Sorry, i made a mistake, the correct ingredient is 375g flour, not 375ml!

lacath's picture

After a first tial which turned to disaster (the correct ingredient is 475g flour, not 375ml!!!!!) i must say this cake is absolutely delicious!
I am French, I live in France so I had to substitute some of the ingredients to make the cake and unfortunately i could not make the icing. Despite all my changes to the original reciepe (no treackle, no glacé ginger, replaced with black molasses and regular french candied ginger which comes dry, not in a jar with syrup), the result was wonderful.
Thank you for this delicious cake!
Just in case, could someone correct the mistake please ?

lizgardner's picture

This recipe was great - moist and delicious. I froze some after I had iced it, and it is possible that it was even better a month later.

debswilson's picture

I was completely seduced by this recipe but worried about readers' comments regarding quantities. So I called the Good Food subscriptions department to check the ingredients listed above against those originally published.

The charming girl who dealt with my query (thank you) found a copy of the October 2006 magazine and confirmed THERE IS A TYPO IN THE INGREDIENTS ABOVE.

Flour - should read 375g (NOT ml)
Glacé Ginger - should read 100g (NOT ml)

Also, this is a large cake and it doubles in size. In order to avoid spillage which will definitely affect the final result, USE THE CORRECT SIZE CONTAINER and don't fill it more than half-full. As a safeguard, cross-line it with greaseproof paper which protrudes well above the rim.

Right, I'm off to clean the bottom of my oven and continue picking at my sadly sunken but deeply delicious cake.

rockymurphyrinty's picture

aargh, just realised after reading the comments i had misread and put 375 gms flour instead of mls. could be why after an hour the cake has overflown and shows no sign of setting. are you meant to measure it in a measuring jug? would try it again if measurements were clearer? can someone offer any advice here?

jkchapple's picture

I made this as an easter treat. I have to say I am really disappointed with the recipe. Are you sure this recipe is correct? Should it be 375gms of flour & 100gms of ginger.
Won't be making it again!!

xantha's picture

I took this cake to work with me - people were coming back for seconds... even thirds! It is so moist and tastes fantastic. It may keep well but it didn't last long enough for me to find out.


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