Triple ginger & spice cake

Triple ginger & spice cake

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(59 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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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.
28th Dec, 2012
wonderful sticky zingy ginger cake, the best!
6th Nov, 2012
This cake is amazing - I loved it so much that I think it would be dangerous (for my waistline) to make it again anytime soon! I did use mixed spice rather than allspice, and the cake did dip slightly in the middle despite my not opening the oven door before it was ready but it was hardly noticable when cut up. This this cake is best made a day in advance as taste better with time (if you can resist).
6th Oct, 2012
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.
13th Sep, 2012
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.
4th Sep, 2012
I made this for a charity event as I was looking for something a little unusual. Gorgeous moist cake, very pleased!
16th Aug, 2012
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!!!!
23rd Jun, 2012
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.
12th Jun, 2012
Someone can tell me if this is good cake covered with sugar paste?


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