Triple ginger & spice cake

Triple ginger & spice cake

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(68 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 a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 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 sugar


  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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Tracy Shenton's picture
Tracy Shenton
8th Jun, 2020
I'm a novice baker but I made this recipe today. Oh my it is exceptionally light & flavoursome. I can understand the comments without the topping but I added it anyway. This is a lovely moist cake & plenty of it!. I just had light brown sugar, which worked just as well. Loved it. Definitely saved to my favourites.
Sue Turlin's picture
Sue Turlin
16th Apr, 2020
Do you think that this could be frozen
17th Apr, 2020
Yes, uniced. There is a blue star in nutrition details. This means it can be frozen.
28th Mar, 2020
Delicious! My 11yr old enjoyed making these. We used a 23x28ish roasting tin and didn't bother with the icing. Highly recommended- moist enough to taste indulgent but firm enough to cut fairly neatly.
ginger-snaps's picture
7th Feb, 2020
This cake, is ginger~ Mmh
19th Dec, 2019
I am the worst baker.. the worst. Cakes come out burnt and soggy at the same time. BUT.. this cake.. this cake was not only light and fluffy but moist and full of flavour.. I feel like a baking god now! I used ginger jam instead as I couldn’t find the glacé ginger, also instead of all spice I used 3tsp ginger, 1tsp cinnamon, 1/2 tsp nutmeg and 1/2 tsp cloves. Will make again and again and again!
23rd Nov, 2019
I don't have ginger cake often but with such a simple, delicious recipe on hand I think I will be making it a lot more! The only change I made was using light muscovado rather than dark as that's what I had in the cupboard. So easy to mix then shove in the oven for an hour. Take it that icing mix is the same as icing sugar? Was enjoyed by visiting family members over a couple of days - it kept really well too.
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.


Mitzi Brownsill's picture
Mitzi Brownsill
24th Apr, 2020
What does 'icing mix' mean?
Esther_Deputyfoodeditor's picture
28th Apr, 2020
Hey, Esther from the cookery team here! Sorry for any inconvenience. Thats a typo. It should just read 'icing sugar' thanks for your question!
18th Oct, 2019
Does this cake freeze well?
goodfoodteam's picture
21st Oct, 2019
Thanks for your question. Yes it does. All our freezable recipes are marked with a blue star above the nutritional information. We recommend freezing the cake un-iced.
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?


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