Triple ginger & spice cake

Triple ginger & spice cake

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(59 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…

  • 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
    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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lacath
19th Apr, 2008
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 ? Cath
lizgardner
18th Apr, 2008
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
17th Apr, 2008
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
15th Apr, 2008
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? thanks
jkchapple
20th Mar, 2008
1.05
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
29th Feb, 2008
5.05
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.
princessdaisy's picture
princessdaisy
27th Feb, 2008
5.05
Terrific cake, best ginger cake i've ever made. Lovely and sticky straight away, don't know if it keeps well cos it was eaten so quickly! I followed the tip about adding ginger syrup to the milk. Didn't have quite enough black treacle so substituted abut 50g of golden syrup. Definitely a family favourite.
zoe446
5th Feb, 2008
Ive made this a few times now. I first did it with the icing top and then as a pudding and served it with custard. Lovely!
bennettsleg
27th Jan, 2008
Possibly the best ginger cake I've ever tasted. Improves with age. I have adpated it slightly to improve the stickiness - instead of the full quotient of milk, replace 50ml with ginger syrup from the jar. And I also use a combination of glacé ginger and crystaline ginger giving a total weight of 150g. I've also found that it's better if, when melting the sugar/butter mix, to beat them both together so the fat is incorporated in the mixture.
sanginicrane
3rd Jan, 2008
5.05
This is one of the best ginger cakes I have ever tasted, its vey dark and moist and get better over time.

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