Ginger Cake
A soft, sticky and beautifully spiced classic British ginger cake made with golden syrup, dark brown sugar and pieces of stem ginger. Perfect on its own, buttered, or served warm with custard.
Servings: 10
Calories:
Ingredients
- 110 g unsalted butter
- 225 g golden syrup
- 110 g soft dark brown sugar
- 200 ml milk
- 4 tbsp syrup from a jar of preserved stem ginger
- 225 g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- 2 tsp ground ginger
- 4 pieces preserved stem ginger
- 1 large egg lightly beaten
Instructions
- Preheat the oven to 170°C (150°C fan) / 340°F / Gas 3. Grease and line a 20cm baking tin.
- In a small saucepan, gently heat the butter, golden syrup, brown sugar, milk, and ginger syrup until the butter has melted and the sugar has dissolved. Remove from the heat and leave to cool slightly.
- In a large bowl, sift together the flour, bicarbonate of soda, mixed spice, cinnamon, and ground ginger.
- Pour the warm syrup mixture into the dry ingredients and stir until smooth.
- Add the chopped stem ginger, then stir through the beaten egg. The mixture will be runny.
- Pour into the prepared tin and bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean.
- Leave to cool in the tin for 10 minutes before transferring to a wire rack.
Notes
- The flavour deepens over 1–2 days, wrap in baking paper and store in an airtight tin if you can wait!
- Serve plain, buttered, or slightly warmed with custard.
- Keeps well for up to a week in an airtight tin.
- If you prefer a gentler ginger flavour, you can leave out the stem ginger. The stem ginger adds extra warmth and a chewy texture, but the cake will still be very tasty without it.
