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Ginger Cake

Makes 1 large or 2 small cakes


  • 200 grams plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 3 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground mixed spice
  • 100 grams butter
  • 100 grams dark muscovado sugar
  • 100 grams black treacle
  • 100 grams golden syrup
  • 250 grams milk
  • 1 egg


  • Mix together the flour, baking powder, bicarbonate of soda, ground ginger, ground cinnamon and ground mixed spice in a bowl
  • Rub in the butter
  • Add the dark muscovado sugar, black treacle, golden syrup, milk, and egg and beat to a smooth batter
  • Pour into a single large (800 gram) loaf tin or two small (400 gram) loaf tins lined with greaseproof paper
  • Bake in a 180C conventional oven for 45 minutes


Once the cake has cooled, store in a plastic bag for several days before eating.

This recipe is adapted from a recipe by Atlas Cafe, Leicester


The cakes sunk in the middle a bit when I baked them. Try reducing the milk a little bit.