The best ginger cake

    55 min

    This spicy and sweet ginger cake will last well if wrapped tightly. The almonds on top are optional but they make a nice presentation.


    Sussex, England, UK
    14 people made this

    Makes: 1 20cm cake

    • 450g plain flour
    • 5 teaspoons ground ginger
    • 1 tablespoon ground nutmeg
    • 2 teaspoons ground cinnamon
    • 1 teaspoon bicarbonate of soda
    • 150g unsalted butter
    • 250g caster sugar
    • 150g runny honey
    • 150g black treacle
    • 75g mixed peel or finely chopped dried apricots
    • 75g chopped crystallised ginger
    • 100g almonds for decorating the top of cake

    Prep:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Preheat the oven to 180 C / Gas mark 4. Lightly grease and line the bottom of a 20cm square cake tin with parchment.
    2. Mix the flour, ground ginger, nutmeg, cinnamon and bicarbonate of soda in a large bowl.
    3. In a small saucepan, melt the butter over medium heat. Stir in sugar, honey and treacle; warm gently. Pour into flour mixture; add the fruit and chopped ginger and mix into a dough. Press flat into prepared cake tin and top with almonds.
    4. Bake in the preheated oven until a skewer inserted into the centre of the cake comes out clean, about 25 minutes. Cool completely on a wire rack; wrap well when storing.

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    Reviews in English (2)


    Not sure if this recipe requires baking powder as well as the bicarb. In answer to Unam - I suggest you invest in a good oven thermometer as my cake rose and din't sink in the middle at all.  -  29 May 2013


    Sank in the middle! Still tastes ok but would love a gingerbread recipe that doesn't sink!  -  06 Dec 2012