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    Ginger Cake

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    Ginger Cake

    "I think this is the supreme cake for a winter tea, it's so warming after a chilly walk. And it keeps well too, wrapped in greaseproof paper, in an airtight container."

    • Preparation time: 20 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 6


    • 225g black treacle
    • 2 tbsp milk
    • 1 tsp bicarbonate of soda
    • 125g butter, softened, plus extra for greasing
    • 125g light brown muscovado sugar
    • 2 large eggs, lightly beaten
    • 225g plain flour
    • 1 tsp ground ginger
    • ½ tsp salt
    • 50g currants
    • 50g sultanas
    • 50g preserved ginger, chopped
    • 100g icing sugar


    1. Preheat the oven to 170°C/gas 3. Grease the base of an 18cm-square cake tin and line with non-stick baking parchment. Warm the treacle and milk together over a gentle heat until melted. Remove from the heat and add the bicarbonate of soda.
    2. Cream the butter and sugar until pale and light. Carefully add the eggs, a spoonful at a time. Stir in the treacle and milk.
    3. Sift the flour with the ground ginger and salt and add to the creamed mixture with the currants, sultanas and chopped ginger. Pour into the lined tin and bake for 45 minutes, until a warmed skewer comes out cleanly.
    4. Allow to cool in the tin for 30 minutes, then remove to a wire rack. Mix the icing sugar with 1-2 tbsp cold water until it runs easily off the spoon; drizzle over the cake.

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