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    You are in: Home / Recipes / Best Ever Easy Ginger Cake Recipe
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    Best Ever Easy Ginger Cake

    Best Ever Easy Ginger Cake. Photo by gadsya

    1/1 Photo of Best Ever Easy Ginger Cake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Kookaburra's Note:

    I searched for 20 years to find the definitive ginger cake recipe - this is it! So easy to make and full of flavour it keeps well and can be frozen - iced or uniced. This cake is ideal for morning or afternoon tea. I also like to take it on picnics. If you prefer a lighter gingerbread, substitute golden syrup for the treacle. If you have a food processor this recipe is even quicker - simply process the dry ingredients until mixed then, with the motor running, pour the wet ingredients through the hopper. Process until well combined and pour into the lined tin.

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    Ingredients:

    Servings:

    Units: US | Metric

    Cake Ingredients

    Icing/Frosting

    Directions:

    1. 1
      Lightly grease a 25cm square (10 inch) cake tin and line it with baking (silicone) paper.
    2. 2
      (Try to use the correct size tin or the cake may crack.) Set the oven to moderate 180° C (350° F).
    3. 3
      Sift all of the dry ingredients into a medium mixing bowl.
    4. 4
      Combine butter pieces, golden syrup and treacle in a small saucepan, cook over medium heat, stirring occasionally until butter is melted.
    5. 5
      (This step can also be done in the microwave.) Add water to syrup mixture.
    6. 6
      Make a well in the centre of the dry ingredients and add the syrup mixture and the eggs.
    7. 7
      Mix until well combined.
    8. 8
      Don’t be concerned that the mixture is quite liquid at this stage.
    9. 9
      Pour cake mixture into prepared tin.
    10. 10
      Tap tin lightly on bench to dispel air bubbles.
    11. 11
      Place on centre shelf of 180° C (350° F) oven for 35-40 minutes.
    12. 12
      Check towards the end of the baking time to ensure the edges are not burning.
    13. 13
      The cake should be dark but must not be blackened at the edges.
    14. 14
      (If you do burn the edges, cut them off and ice over the edges and no-one will notice!).
    15. 15
      When the cake is cooked, remove it from the oven and allow it to cool for 5-10 minutes.
    16. 16
      Then, carefully invert it onto a rack or bread board to cool.
    17. 17
      Icing the Cake: Sift the icing sugar into a small mixing bowl.
    18. 18
      In a separate small mixing bowl, beat the butter (or margarine) until smooth.
    19. 19
      Gradually add the sifted icing sugar, beating between additions until the sugar is completely mixed with the butter.
    20. 20
      Add the lemon juice and beat well until the mixture reaches an easily spreadable consistency.
    21. 21
      Spread icing over the top of the cake and (optional) decorate with pieces of crystallised ginger.

    Ratings & Reviews:

    • on February 13, 2012

      55

      I love this recipe. It is so simple to make, and it makes you look like a baking goddess to all that taste it. I get requests from friends most weeks to make this cake for them. I sometimes ice it, but it's just as good on it's own. I also usually half the recipe and put it in a loaf tin, as it has been known to sink when cooked in one large tin. It does really taste so much better after a night in the fridge, so if you have time, cook it the day before. Whether you are a pro cook, or a novice, this recipe is a no fail, so go for it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 08, 2007

      45

      absolutely delicious! have always bought ginger cakes from the grocers but this one is just as good as store bought..easy to make and keeps well in the fridge too!! If there are any leftovers slice thinly and bake in oven until crispy to make your own spicy biscotti..great to dunk with a cup of coffee!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 07, 2011

      55

      Delicious! I used light corn syrup instead of golden syrup and it worked great. Exactly what I was looking for.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)

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    Nutritional Facts for Best Ever Easy Ginger Cake

    Serving Size: 1 (84 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 264.1
     
    Calories from Fat 61
    23%
    Total Fat 6.8 g
    10%
    Saturated Fat 4.1 g
    20%
    Cholesterol 35.0 mg
    11%
    Sodium 142.2 mg
    5%
    Total Carbohydrate 50.0 g
    16%
    Dietary Fiber 0.5 g
    2%
    Sugars 25.7 g
    103%
    Protein 2.3 g
    4%

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