Prep 15 mins
Cook 40 mins
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.
- 2 1⁄2 cups all-purpose flour (300g/11oz)
- 1 teaspoon bicarbonate of soda
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 125 g butter, chopped
- 2⁄3 cup water
- 2 eggs, beaten lightly
- 1 cup golden syrup (225g/8 oz)
- 1 cup black treacle (225g/8 oz)
- 2 cups icing sugar (confectioner’s)
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons lemon juice
- 1⁄4 cup crystallized ginger, chopped roughly (optional)
- Lightly grease a 25cm square (10 inch) cake tin and line it with baking (silicone) paper.
- (Try to use the correct size tin or the cake may crack.) Set the oven to moderate 180° C (350° F).
- Sift all of the dry ingredients into a medium mixing bowl.
- Combine butter pieces, golden syrup and treacle in a small saucepan, cook over medium heat, stirring occasionally until butter is melted.
- (This step can also be done in the microwave.) Add water to syrup mixture.
- Make a well in the centre of the dry ingredients and add the syrup mixture and the eggs.
- Mix until well combined.
- Dont be concerned that the mixture is quite liquid at this stage.
- Pour cake mixture into prepared tin.
- Tap tin lightly on bench to dispel air bubbles.
- Place on centre shelf of 180° C (350° F) oven for 35-40 minutes.
- Check towards the end of the baking time to ensure the edges are not burning.
- The cake should be dark but must not be blackened at the edges.
- (If you do burn the edges, cut them off and ice over the edges and no-one will notice!).
- When the cake is cooked, remove it from the oven and allow it to cool for 5-10 minutes.
- Then, carefully invert it onto a rack or bread board to cool.
- Icing the Cake: Sift the icing sugar into a small mixing bowl.
- In a separate small mixing bowl, beat the butter (or margarine) until smooth.
- Gradually add the sifted icing sugar, beating between additions until the sugar is completely mixed with the butter.
- Add the lemon juice and beat well until the mixture reaches an easily spreadable consistency.
- Spread icing over the top of the cake and (optional) decorate with pieces of crystallised ginger.
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!
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!!
Delicious! I used light corn syrup instead of golden syrup and it worked great. Exactly what I was looking for.