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Kitchen Front Ginger Cake

A star rating of 4.8 out of 5.10 ratingsRate
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 14
Ginger cake


300g margarine, plus extra for tin

  • 400g golden syrup
  • 1 egg
  • 130 plain flour
  • 225g sr flour
  • 1 rounded tsp ground ginger
  • 1 rounded tsp cinnamon
  • pinch of salt
  • 110g soft dark brown sugar
  • 1 1/2 tsp bicarbonate of soda


  • STEP 1
    Heat oven to 150c (130c). Grease and line a 26cm cake tin.
  • STEP 2
    Gently melt the margarine and syrup in a pan.
  • STEP 3
    Beat egg. Place flours, ginger, cinnamon, salt and sugar into a food mixer at low speed. With mixer running pour in the margarine and syrup, then add the egg.
  • STEP 4
    Dissolve bicarb in 175ml warm water, then pour into the bowl with mixer running. Spoon mix into the tin smooth over the top.
  • STEP 5
    Bake for 1 hour then test by inserting a cocktail stick into the middle. It should come out clean. If not bake for a further 5 mins and test again. Turn and cool on a rack

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A star rating of 4.8 out of 5.10 ratings

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