Gingerbread Cake

    1 hour 40 min

    A wonderfully moist gingerbread that's full of flavour. This gingerbread is spiced with ginger and cinnamon and sweetened with golden syrup. Enjoy on its own or with custard or a dollop of cream.

    302 people made this

    Serves: 12 

    • 115g margarine
    • 100g caster sugar
    • 1 egg
    • 175g golden syrup
    • 200g plain flour
    • 3/4 teaspoon salt
    • 3/4 teaspoon bicarbonate of soda
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground cinnamon
    • 125ml water

    Prep:15min  ›  Cook:35min  ›  Extra time:50min  ›  Ready in:1hr40min 

    1. Preheat oven to 180 C / Gas 4. Grease and lightly flour one 20cm square baking tin.
    2. Cream margarine and sugar until light. Add the egg and golden syrup and beat thoroughly.
    3. Sieve together the flour, salt, bicarbonate of soda, ground ginger and ground cinnamon.
    4. Bring water to the boil and add alternately with flour mixture to the creamed mixture, beating well after each addition. Pour batter into prepared tin.
    5. Bake at 180 C / Gas 4 for 35 to 40 minutes. Serve warm and enjoy.

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    Reviews in English (96)


    Really easy to make and tastes lovely. Perfect with a cup of tea  -  12 Sep 2012


    I made this a Christmassy treat and it was really easy to do. It came out as light as air and went went either with a cup of tea or with custard. I slightly misread the recipe originally and didn't alternate the water and flour. I mixed in all the flour and then all the water. Didn't seem to make a difference. The mixture was frighteningly liquid, which worried me when I was putting it in the oven, but it cooked beautifully. I found it only needed 30-35 minutes rather than 35-40.  -  31 Dec 2012


    I love this recipe, it's so tasty and moist. I've cooked it many times before but did so in the Aga for the first time today. For Aga users: I have a 2 oven Aga so what I did was put the shelf on the bottom of the roasting oven, placed the tin on the shelf putting the cool tray above the tin. I cooked it for 30 mins (mercury just short of the black line) and I found it burnt a little around the edges but it still tastes gorgeous and is moist elsewhere than the edges.  -  16 Mar 2013