Keeli's Ginger Cake Recipe
 
Preparation time
Cooking time
Total time
 
This easy to stir together ginger cake will be loved by all. It is versatile you can make them in individual portions for a dinner party or as it was intended as a tray bake. It takes minutes to make and can be frozen, in fact it tastes even better after being defrosted.
Marissa:
Recipe type: Cakes
Cuisine: British
Servings: 24 pieces
Ingredients
  • 225g self-raising flour
  • 1 teaspoon bicarbonate of soda
  • 2 level tablespoons ground ginger
  • 1 teaspoon mixed spice
  • ¼ teaspoon ground cinnamon
  • 100g butter, diced into small cubes
  • 100g black treacle
  • 100g golden syrup
  • 100g light muscovado sugar
  • 1 egg, lightly beaten
  • 275ml full-fat milk
Method
  1. Preheat the oven to 180°C.
  2. Grease and line a 23cm x 30cm tin.
  3. In a small saucepan, add the butter, treacle, golden syrup, and muscovado sugar. Heat gently until the butter just melts. Remove the saucepan from the hob.
  4. Set the saucepan aside and allow it to cool a little.
  5. Make sure the mixture does NOT come to a simmer. You just want the butter to melt and the ingredients to combine. Set the saucepan aside and allow it to cool a little.
  6. Add all the dry ingredients to a large mixing bowl.
  7. Using a wooden spoon, pour the melted butter, sugar, and syrup mixture into the dry ingredients.
  8. Add the beaten egg and mix until combined.
  9. Add the milk, stirring to make a smooth batter.
  10. Pour the mixture into the prepared tin and bake for about 30-35 minutes, or until the cake is a deep golden colour and a cocktail stick comes out clean.
  11. Portion as desired.
  12. I like to cut a mixture of smaller and larger pieces so you can have seconds without feeling guilty.
  13. This cake is a great make-ahead recipe. It can be tightly wrapped in foil and cling film for up to a week, and it freezes well.
Recipe by Marissa's Recipes & Ideas at https://www.marissa.co/keelis-ginger-cake-recipe/