Ginger cake.

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85g butter.

85g golden syrup.

85g caster sugar or honey.

170g self-raising flour.

1 level teaspoon ground mixed spice.

2 level teaspoons ground ginger.

Half teaspoon bicarbonate of soda.

1 large egg, beaten.

110g warm water.

1 tablespoon lemon juice.

Oil or butter to grease loaf tin.


Gently melt the butter, syrup and sugar in a saucepan until the sugar is dissolved.

Sieve all the dry ingredients together and then fold in the butter mix.

Stir in the egg, water and lemon juice to produce a smooth batter.

Pour the runny mix into greased loaf tin and cook in pre-heated oven 180C, gas 4 for 40-45 minutes.

My Tips:

If lining the base of the tin with parchment paper, butter the base first and then the paper.

A 2lb tin is about the right size.

A probe thermometer should come out clean when the cake has reached over 90C.

Small pieces of crystallised ginger can be stirred into the mix.

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© 2024 - Penny Melville-Brown
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