Gingerbread Cake

A sticky gingerbread flecked with pieces of stem ginger from Jeannie Gye.
Gingerbread Cake
  • Rating:
  • Serves: Makes 1 loaf
  • Cook Time: 1 hour 40 minutes
  • Prep Time: 20 minutes
  • Effort: medium


  • 450 g plain flour
  • 3 tsp ground ginger
  • 1 tsp mixed spice
  • 450 g golden syrup, warmed
  • 55 g margarine
  • 115 g lard
  • 175 g dark muscovado sugar
  • 1 egg, beaten
  • 300 ml milk
  • 1 tsp bicarbonate of soda
  • 2 pieces preserved stem ginger, very thinly sliced (optional)

For the topping

  • 3 pieces preserved stem ginger, very thinly sliced


1. Preheat the oven to 150ÂșC / gas 2 and line a 1.25 kg loaf tin with baking parchment. Put the flour, ground ginger and mixed spice in a mixing bowl and stir them together. Pour the golden syrup into a pan and add the margarine, lard and sugar; heat gently until everything has melted. Meanwhile, add the egg to the flour and spice mixture and mix it in well. Once the syrup mixture is ready, stir it into the flour mix to make a stiff batter.

2. Heat the milk in a pan until lukewarm and then add the bicarbonate of soda. Add the warm milk to the batter and stir well. If you like, add some thinly sliced stem ginger at this stage, too. Pour the mixture into the tin and scatter finely sliced stem ginger on the top it must be thinly sliced or it will sink.

3. Bake for 1 hour 30 minutes, or until a skewer inserted in the centre comes out clean dont open the oven door for at least an hour. Allow the cake to cool in the tin; it can be served either warm or at room temperature.

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