Ginger Cake

This recipe is for a deliciously moist and sticky ginger cake best eaten a few days after its made to allow the flavour to develop (and I bet you don't wait that long!).


175g / 6oz unsalted butter

175g / 6oz soft brown sugar

175g / 6oz black treacle

175g / 6oz golden syrup

450g / 1lb plain flour

3 tsp baking powder

1 tsp bicarbonate of soda

3 tsp ground ginger

1 egg

300 ml / 10fl oz milk

Pre-heat oven to 160 c and grease and line a 23cm / 9inch square cake tin.

In a saucepan melt the butter, sugar, black treacle and syrup - use a low heat but ensure all the sugar crystals are completely disolved. Allow to cool slightly. Whilst your syrup mixture is cooling sift your dry ingredients (flour, baking powder, bicarb and ground ginger) into a large mixing bowl then put to one side.

Beat the eggs and milk together and gradually stir into your cooled syrup mixture. This can now be added to your dry ingredients. Beat to a smooth and glossy consistency. Add the mixture to your tin and bake in the oven for 1 1/2 hours. Test with a scewer - if it comes out clean the cake is ready, otherwise return to the oven for another 5-10 minutes. Allow to cool in the tin.

Wrap in foil and store in an air tight container. Delicious sliced and served warm with syrup or cream.


Try adding 75g each of sultanas and currents to the dry mixture and topping with icing sugar.