Spicy Ginger Loaf Cake 1

This is a beautifully spiced and moist cake which is great for Autumnal evenings with a cup of tea. Quick to make, the cake is best left for a couple of days to improve the flavour.


60g butter, cubed

100g golden syrup

25g black treacle

100g plain flour

25g self raising flour

2 tsp baking powder

1/2 tsp bicarbonate of soda

2 heaped tsp ground ginger

1 tsp mixed spice

100g caster sugar

pinch of salt

125 ml milk

1 egg, beaten

For the syrup:

100g caster sugar

100 ml water

2 tsp ground ginger


Grease and line a loaf tin leaving the paper sticking up a bit out the top sides.

Melt the butter, syrup and treacle in a pan – do not overheat.

Sift the flour, salt, spices, baking powder and soda together, mix in the sugar.

Measure the milk into a measuring jug then crack your egg into this. Whisk them together using a fork.

Pour the melted butter mix into the flour and mix well. When all the ingredients are blended, pour in the milk and egg.

Mix to a smooth batter, this will look very runny but don’t worry!

Pour the mix into your cake tin and bake in the preheated oven (180c) for about 55 minutes.

Once baked test the cake with a skewer, it should come out clean if the cake is baked.

Whilst the cake is warm, make the syrup using the caster sugar, 100ml water and the ginger. Simmer for 5 minutes until it thickens slightly.

Prick the cake all over with a skewer.

Spoon the syrup over the cake. You don’t have to use it all if you think there is too much and it is best to leave the cake in it’s paper at this point.

Spicy Ginger Loaf Cake 2

When it has cooled, wrap in the paper and some tin foil.

This cake’s flavour improves with age. Best to leave at least one day until you eat it …. if you can 🙂

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