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It was Mother’s Day last weekend and in typical style, Mum requested no presents – “I have everything I need.  Just make me a nice cake.”  So a nice cake she got.  Ginger is one of her favourite things – particularly in any glace, crystallised or other sweet form, so I knew I couldn’t go wrong with this Ginger Cake.

While I expected it to be a ‘nice cake’, it was much better than that.  The base came out quite densely and had a real gingerbread taste to it – delicious.  The glace ginger certainly tops it off nicely and when the kids pick it off (like mine did) there’s extra for the adults.

Another bonus was it made a nice big cake so there was enough to leave a good chunk for Mum to enjoy during the week, with extra for us to take home for lunch boxes and morning tea.  In fact, the recipe suggests that the cake is best served 2 to 3 days after baking as the flavours have had time to develop.

Ginger Cake

Recipe from “The Essential Baking Cookbook” by Murdoch Books


125g butter

1/2 cup black treacle

1/2 cup golden syrup

1 1/2 cups plain flour

1 cup self raising flour

1 tsp bicarbonate of soda

3 tsp ground ginger

1 tsp ground cinnamon

3/4 cup firmly packed brown sugar

1 cup milk

2 eggs, lightly beaten

glace ginger, optional, to decorate


Preheat oven to 180C (350F).  Lightly grease a 20cm square based pan and line the base with baking paper.

Combine butter, treacle and golden syrup in a small saucepan and stir gently over low heat until the butter is melted and ingredients are well mixed.  Set aside.

Combine the eggs and milk.  In a separate large bowl sift the flours, bicarb of soda and spices into a bowl.  Make a well in the centre.  Add the butter mixture to the well followed by the egg mixture.  Stir well with a wooden spoon until the mixture is well combined and smooth.  Pour into the prepared tin.  Bake for 45-60 minutes, or until a skewer inserted into the middle of the cake comes out clean.  Leave in the tin for around 20 minutes to cool before turning onto a wire rack to cool completely.

Once cool, the cake can be iced (recipe follows) or simply dusted with sifted icing sugar.  Store in an airtight container for up to one week, or freeze un-iced for up to 3 months.

Lemon and Ginger Icing


2 cups icing sugar

1 tsp ground ginger

30g butter, melted

3 tsp milk

3 tsp lemon juice

1 tsp lemon rind


Sift the icing sugar into a small heat proof bowl and stir in the remaining ingredients until it forms a smooth paste.  Stand the bowl over a saucepan of simmering water, making sure the base doesn’t touch the water, and stir until smooth and glossy.  Remove from heat and spread quickly over the cake with a flat knife.  If using, decorate the top with chopped glace ginger.

The Klutzy Cook Notes

Golden syrup can be used to replace black treacle.

Hope you enjoy this Ginger Cake as much as we did and if you have any questions or comments, please leave them below.  Plus, tell your friends on Facebook (click the icon below) so they can try it too!

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