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 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. 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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16th Apr, 2012
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 -
8th Apr, 2012
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!
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.
14th Nov, 2011
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.
9th Nov, 2011
This is very easy to make and extremely moorish . Went down a treat, Perfect for bonfire night or any other night for that matter !! I cut down the sugar and treacle by 50g each and added extra ginger , as we like things very gingery. If you can't wait to get a really sticky top and want to skip the icing brush over a small amount of the ginger syrup from the stem ginger over the top instead. I have also made this into a fruited ginger cake by adding mixed dried fruits which were pre soaked in cranberry juice over night before using in the cake. Enjoy. Best ginger cake I have ever made. makes 2 x 7'' square cakes instead of one big one if preferred.
2nd Nov, 2011
My mother in law only likes ginger cake and im planning on making this for desert on my first go at Xmas dinner, hope it goes well. it looks delicous.
1st Nov, 2011
I made this cake to ‘get us in the Christmas mood’ at a pre Christmas meeting at work. I loved it. Very easy, lasted lovely and made loads. I made the cake for work in a bunt tin but following previous comments about how the mixture expands I only half filled it leaving enough mixture to fill 6 mini loaf tins providing cake for lunchboxes all week.
24th Oct, 2011
Would this recipe in a Bunt tin? I want to make this for an event at work and think in a bunt tin it would look great but will it stick? should i stay with a round/square tin? thank you
15th Oct, 2011
Delicious cake I substituted the milk for Guiness and rum, my family loved it.
17th Aug, 2011
This is a fantastic cake - so moist and light, and great mix of textures between the cake, ginger and icing. As I live abroad I (smugly) made some preserved ginger one wet Sunday ( - but used water intead of corn syrup). The only differences were that I cooked the cake exactly for an hour, but 10 degrees F warmer than the recipe (this may be because my oven needs a few extra degrees), and also that I used 2 tsps of baking powder instead of bicarb (because I don't like the taste). The resulting batter is very liquid, and half fills my roast chicken pan (lined with parchment)...easily then doubling in size. It makes loads - so half could be frozen in pieces for school lunches, and the rest snaffled with a cup of tea in front of a good Murder Mystery.


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