Moist Ginger Cake

Moist Ginger Cake


8 people made this

About this recipe: This cake is rich, moist and deliciously spiced with a distinctive depth in flavour from the treacle. Enjoy with a cup of tea or coffee.


Serves: 10 

  • 100g fresh root ginger, peeled and finely chopped or grated
  • 350g black treacle
  • 200g caster sugar
  • 175ml vegetable oil
  • 315g plain flour
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground black pepper
  • 250ml water
  • 2 teaspoons bicarbonate of soda
  • 2 eggs

Prep:20min  ›  Cook:30min  ›  Extra time:30min cooling  ›  Ready in:1hr20min 

  1. Position an oven rack in the centre of the oven. Preheat to 180 C / Gas 4. Line a 25cm round cake tin with baking parchment.
  2. In one bowl, combine the wet ingredients - treacle, sugar and oil. In another bowl, combine the dry ingredients - sifted flour, cinnamon, cloves and black pepper. Set aside.
  3. Bring water to the boil in a saucepan, stir in bicarbonate of soda, then mix into the wet ingredients. Stir in the ginger.
  4. Gradually beat the dry ingredients into the wet ingredients. Add eggs and continue beating until thoroughly combined. Pour into prepared cake tin.
  5. Bake in preheated oven for 1 hour. The cake is done when the top springs back lightly when pressed or a skewer inserted into the centre comes out clean. NOTE: If the cake browns too quickly, drape a piece of foil over the top and continue baking.
  6. Allow to cool for at least 30 minutes, then run a knife around the edge of the tin to loosen the cake. Turn out and remove the baking parchment.

Recently viewed

Reviews (2)


Its a very nice treacle cake but if you want a ginger cake then not sure this is for you. Was very moist and a bit heavy, felt like putting custard on it. Really enjoyed it though. - 25 Nov 2012


Something else. take black pepper out of recipe. - 21 Oct 2010

Write a review

Click on stars to rate