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.
This is a really great cake. I used 1/4 cup treacle to 1 3/4 cups golden syrup. When I first made it I wasnt that impressed but by the next day the consistency had changed and it was delicious. Tastes just like Jamaican Ginger Cake!
This was just perfect! Super easy to make and really flavorsome! This definitely packs a ginger punch and the icing is delicious too. I've bought cakes like this, but never made them before, but I definitely will be again because this is fantastic!
Given this 5 stars even before it's out the oven! The smell coming from the oven is worth the rating alone! I've used all golden syrup and self raising flour, look so Hope it works! it's rising in the oven as I type! Thanks for sharing your recipe.
I tried this the other night as I was looking for a recipe similar to McVities Jamaican Ginger Cake and I always like to try a recipe when the writer states they've been searching for 20 years and found the holy grail. I was not disappointed!! This was best left until the next day when the cake goes all sticky. I made the icing but didn't have crystallized ginger but did have stem ginger in syrup so added 3 tablespoons of the ginger syrup and it was amazing! This recipe is definitely a keeper!
Very good - and easy to make. Instead of icing, I dotted blobs of home-made plum jam onto the mixture in the tin before cooking. Somehow the plum and ginger go very well together.
This was super easy and turned out great (even looked Martha-Stewart-perfect!) I increased the amount of both ginger and cinnamon to about 1 1/2 tbsp though... my family likes a spicy cake! Thanks Kookaburra!