Gingerbread Cake


Preparation info

  • Serves


    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

This gingerbread can be served as a warm pudding or simply as a cold cake. I like to use it as both, and find that it eats really well with Clementine or Orange Sauce and clotted cream.


  • 450 g (1 lb) plain flour
  • ¾ tablespoon ground ginger
  • ¾ tablespoon baking powder
  • 1 teaspoon bicarbonate of soda
  • A pinch of salt
  • 25 g (1 oz) demerara sugar
  • 100 g (4 oz) unsalted butter
  • 100 g (4 oz) treacle
  • 100 g (4 oz) golden syrup
  • 1 egg
  • 150 ml (5 fl oz) milk


    Pre-heat the oven to 180°C/350°F/gas 4 and grease and line a 900 g (2 lb) loaf tin.

    Mix together the flour, ginger, baking powder, bicarbonate of soda and salt in a bowl. Warm the sugar, butter, treacle and golden syrup together in a pan. Beat the egg into the milk, then mix all the ingredients in the bowl. The gingerbread is made. Pour the mixture into the lined tin and spread evenly. Simply bake in the pre-heated oven for 1¼ hours. Remove from the tin and leave to stand for a few minutes before serving warm, or just leave to cool.