0 from 30 votes
Easy Ginger Cake
This easy Ginger Cake is moist, fragrant and insanely delicious! The best ginger cake recipe whether making a sheet or loaf cake, no mixer required. Perfect for Bonfire night or Christmas though ginger fans will want to bake it year-round.
Prep Time
10 mins
Cook Time
10 mins
Servings: 12
Calories: 324 kcal
Course:
Dessert
Cuisine:
British
Ingredients
- 125 g | 4.4oz Golden Syrup
- 100 g | 3 ½ oz Treacle (molasses)
- 125 g | 4.4oz unsalted butter
- 250 ml | 1 cup whole milk , room temperature
- 1 large egg
- 100 g | 3 ½ oz soft dark brown sugar
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp mixed spice
- ½ tsp ground cloves
- ½ tsp salt
- 300 g | 10 ½ oz plain flour
- 1 ½ tsp bicarbonate of soda (baking soda)
To decorate
- 150 g | 5.3 oz icing sugar
- 2 tbsp stem ginger syrup
- water , as needed
- Stem ginger or crystallised ginger to decorate
Instructions
- Preheat the oven to 180C/350F. Line a rectangular tin (mine was 23x29cm) with baking paper letting the edges hang over the sides.
- Put the treacle, golden syrup and butter in a large bowl. Microwave for one minute, until the butter starts to melt. Stir together until the butter is completely melted. If you haven’t got a microwave you can heat this on the stove in a large pot over low heat.
- Mix the milk and egg together then stir them into the bowl to combine.
- Add the soft dark brown sugar and mix it in.
- Sift the spices, flour and bicarbonate of soda over the bowl and stir together until you have a smooth batter.
- Transfer the batter to the lined tin and level. Bake for 45 minutes at 180C (350F), until cake is risen and springy to the touch. Cool in the tin for 10 minutes then lift it out using the baking paper and cool on a wire rack.
- Put the icing sugar in a bowl. Start adding water very gradually, mixing until you have a thick paste. Thin the glaze with some stem ginger syrup (or perhaps a little lemon juice for some contrast).
- Drizzle the glaze over the cooled ginger cake, letting it drip down the sides. Scatter with chopped stem or crystallised ginger and sprinkles, if you like.
Cup of Yum
Notes
- You can bake this cake in a loaf tin. The cake will be denser baked as a loaf cake and it will also need longer in the oven - around an hour. Cover the cake loosely with foil if it is colouring too much towards the end.
Nutrition Information
Calories
324kcal
(16%)
Carbohydrates
56g
(19%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Cholesterol
38mg
(13%)
Sodium
329mg
(14%)
Potassium
197mg
(6%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
314IU
(6%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 324
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 56g | 19% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 38mg | 13% |
| Sodium | 329mg | 14% |
| Potassium | 197mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 314IU | 6% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.