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recipe image Easy Ginger Cake
  • dessert
  • medium
  • snack

Easy Ginger Cake

This rich sweet, sticky and oh-so-easy ginger cake recipe is simple to make but will get you loads of compliments at teatime.



If you’re unsure how to make ginger cake, then fear not! In this recipe you simply melt together Flora, sugar, treacle, and golden syrup before adding cinnamon, ginger and flour, beating in an egg, and baking. Serve this quick and easy ginger cake as it is, or take your baking to the next level and make a simple ginger glaze icing to drizzle over once it’s cool.



Not sure how to make ginger cake? Our easy ginger cake recipe takes just 8 simple steps so it’s perfect for seasoned bakers and newcomers alike.

  • Preparation time15 minutes
  • Cooking time50 minutes
  • Servings8 portions
  • DifficultyMedium

Ingredients

  • 225 grams self-raising flour sieved
  • 1 tsp bicarbonate of soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 115 grams Flora
  • 115 grams dark muscovado sugar
  • 115 grams black treacle
  • 115 grams golden syrup
  • 250 millilitres semi-skimmed milk
  • 85 grams stem ginger in syrup finely chopped
  • 1 egg
  • 100 grams icing sugar sieved
  • 2-3 tbsp ginger syrup
  • 25 grams stem ginger finely chopped

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

  1. Preheat your oven to 180°C (that’s 160°C fan or gas mark 4) and grease and line a deep 18cm round cake tin.
  2. Combine the flour, bicarbonate of soda and spices into a mixing bowl.
  3. Melt Flora with the sugar, treacle, golden syrup and milk over a gentle heat. Stir gently until the sugar has dissolved.
  4. Add the stem ginger to the flour and pour the melted ingredients into the dry ingredients.
  5. Stir thoroughly then add the egg and beat together. This will form the batter of this easy ginger cake recipe.
  6. Pour the batter into the cake tin and bake for 50 minutes to 1 hour.
  7. Leave your ginger cake to cool completely before turning it out onto a cooling rack.
  8. Make the icing by blending the icing sugar with 2–3 tablespoons of ginger syrup to form a runny icing (adding 1–2 teaspoons of water if necessary). Drizzle over the top of the cake and finish by decorating with the stem ginger for a beautiful iced ginger cake.