Dark ginger cake

Dark ginger cake

Lucy's Bakes
10 mins
Cooking time
60 mins
Jacqui Melville

I would walk a long way for good ginger cake and for that reason I have cooked many. When we were small we would make fairy cakes at my Grandmother’s house using her old Bero cooking booklet. I came across this wondrous little cookbook amongst some other papers many years after she died and looking through it, saw a simple recipe for ginger cake. A few tweaks later, the addition of a bit of microwave melting and here it is – a delicious, sticky, dark and gingery cake. It is better after a few days, so make it ahead if you have a special occasion. Bake on, ginger lovers!


Quantity Ingredient
80g butter
80g black treacle
150g golden syrup
125g caster sugar
225g self-raising flour
20g ground ginger
5g ground cinnamon
250g milk
1 egg
crystallised ginger, chopped, for topping (optional)
thick white icing, for topping (optional)


  1. Preheat the oven to 160°C. Line a 1 kg loaf tin with baking paper.
  2. In a bowl put the butter, treacle, syrup and caster sugar and microwave on full power for 2 minutes. Stir well.
  3. Beat in the remaining ingredients and turn into the prepared tin.
  4. Put in the overn and bake for 1 hour or until risen and springy to the touch.
  5. Leave to cool for 15 minutes in the tin then remove and wrap in double cling film, while still warm – this will help it get stickier as it cools.
  6. Top with thick white icing and chopped crystallised ginger when cold.


  • This recipe is vegetarian and nut-free.


  • I add more ginger than it says but try this first and then go for it! You can also make this in a 20 cm cake tin.

What the the testers say

  • BRENDAN CROFT – "This is a real winner – I cannot fault it except that I would add even more ginger for me."

    SARA MCDONALD – "Still fantastic and seems even stickier after 5 days – a great cake to keep in the tin."

    MARGARET LEE – "Easy and quickly done – it would make a nice pudding with creme anglaise."
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