Keeli’s Ginger Cake Recipe
Ginger cake and the festive season go hand in hand. It doesn’t matter if you are in the Northern or Southern Hemisphere—this cake will go down a storm.
I first tasted this when my colleague Keeli brought a batch into the office, and it was delicious. Keeli has been making this recipe for years, and it’s quick to stir together, economical, and freezes well.
In summer, you can cut the cake into bite-sized pieces and enjoy them at a picnic, poolside, or as padkos (food to take on a journey). It’s also great for unexpected visitors, children’s after-sports treats, and it freezes well too. In fact, freezing makes it stickier and more moist—what a win!
In winter I made the recipe in individual heart shapes and served them with warm custard as a dessert.
The batter is thin and more like a pancake mixture than a cake batter, but that’s where the magic happens—it forms a light, fluffy cake.
I am yet to try it, but I can’t see why, this couldn’t be a wonderful gluten-free and dairy free cake. Use gluten free self raising flour and your favourite non dairy milk. If you give it a try, drop me a line and let me know!
- 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
- Preheat the oven to 180°C.
- Grease and line a 23cm x 30cm tin.
- 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.
- Set the saucepan aside and allow it to cool a little.
- 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.
- Add all the dry ingredients to a large mixing bowl.
- Using a wooden spoon, pour the melted butter, sugar, and syrup mixture into the dry ingredients.
- Add the beaten egg and mix until combined.
- Add the milk, stirring to make a smooth batter.
- 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.
- Portion as desired.
- I like to cut a mixture of smaller and larger pieces so you can have seconds without feeling guilty.
- 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.
