Ginger cake two ways

This versatile cake will impress your guests and is delicious hot or cold. If you want a more intense flavour let the cake mature for a few days before slicing.

This cake can be made hot or cold in either a loaf or bundt tin.

Makes a 900g (2lb) loaf tin or 1 x bundt cakePrep: 15 minutesCook: 45 minutes


230g unbleached white self-raising flour1 tsp bicarbonate of soda1 tbsp ground ginger1 tsp ground cinnamon1 tsp ground mixed spice110g unsalted butter, chilled and diced (plus extra for greasing)110g black treacle110g golden syrup110g light muscovado sugar280ml milk1 large egg, beaten

To serve

For the cold - 2 tbsp icing sugar mixed with 1 tsp ground mixed spiceFor the hot - Custard or vanilla ice cream

You will need one of the following:

Hot version: 900g (2 lb) loaf tin, greased and base linedCold version: bundt tin, liberally greased with melted butter a few times or use oil spray


  • Preheat the oven to 180C/ gas 4.

  • Sift the flour, bicarbonate of soda, ginger, cinnamon and mixed spice into a large mixing bowl. Rub in the butter with your fingertips until mixture resembles fine crumbs.

  • Melt the treacle with the syrup, and leave to cool until blood heat. Meanwhile, dissolve the sugar in the milk over a low heat, stirring.

  • Whisk the milk, egg and treacle mixture together. Pour the milk mixture into the flour mixture and whisk together. When thoroughly combined the mixture will be like a thin batter.

  • Pour the mixture into the chosen prepared tin.

  • Bake for 40-45 minutes, until a skewer inserted into the centre comes out clean. During baking the mixture will rise, then sink.

  • Leave to cool slightly in the tin, then turn out and peel off the lining paper if using a loaf tin.

  • For the hot loaf tin version serve with custard or vanilla ice cream. For the cold bundt tin version dust with spiced sugar.


The flavour matures if the cake is wrapped in grease paper and then foil or a tea towel and kept for a couple of days before slicing.

If you do not have a bundt tin, place a clean, empty tin can sprayed with oil in the middle of a round cake tin to make a hole in the centre. Pour the batter around the tin can, leave to cool before removing.

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