This rich and moist ginger cake is packed with warm spices and deep flavor from black treacle and golden syrup. it’s soft, comforting, and perfect with a cup of tea or coffee. this easy cake is made in one bowl and comes out great every time—no fancy steps, just simple baking.

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Ingredients Needed:

225 g self-raising flour
100 g butter
100 g dark brown sugar
100 g black treacle
100 g golden syrup
1 egg
2 tablespoons ground ginger
1 teaspoon mixed spices
1 teaspoon bicarbonate of soda
275 ml milk

How To Make Ginger Cake Recipe?

Melt the wet ingredients: add the butter, sugar, black treacle, and golden syrup to a saucepan over low heat, stirring gently until smooth, then take it off the heat and let it cool for a few minutes.
Mix the dry ingredients: in a large bowl, sift the flour and add bicarbonate of soda, ground ginger, and mixed spices.
Combine everything: pour in the warm treacle mixture, then add the beaten egg and milk.
Make a smooth batter: mix everything well until the batter is smooth with no lumps.
Prepare the tray: line a 32×20 cm baking tray with non-stick paper and pour in the batter.
Bake: bake at 180°C for about 30 minutes or until a skewer poked in the middle comes out clean.
Cool and slice: let the cake cool completely in the tray, then cut it into squares.

Recipe Tips:

Use a kitchen scale for accuracy: measuring the ingredients by weight (especially the flour, treacle, and syrup) gives better results than using cups or guessing.
Don’t boil the wet mixture: just warm it gently until the butter melts—if it gets too hot, it can affect the texture of the cake.
Let the treacle mixture cool a bit before adding the egg: if it’s too hot, the egg can cook and ruin the batter.
Sift the flour and spices: this helps avoid lumps and gives you a smoother batter with even spice in every bite.
Bake it in a metal tray, not glass: metal bakes more evenly and helps the cake rise properly without getting soggy in the middle.

How To Store Leftovers?

Refrigerate: let the ginger cake cool completely at room temperature. Once cool, wrap it in foil or place it in an airtight container, then refrigerate for up to 1 week.
Freeze: after the cake has cooled, slice it and wrap each piece in foil or plastic wrap. Place the slices in a freezer bag or container and freeze for up to 2 months.

Nutrition Facts:

Calories: 100 kcal
Total Fat: 4g
Saturated Fat: 2g
Cholesterol: 15mg
Sodium: 72mg
Potassium: 88mg
Total Carbohydrate: 15g
Dietary Fiber: 1g
Sugars: 9g
Protein: 2g

Try More Delia Smith Recipes:

Delia Smith Rock Cakes Recipe
Delia Smith Chestnut Stuffing Recipe

Delia Smith Ginger Cake Recipe

Course: DessertCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

100

kcal

Ingredients

225 g self-raising flour
100 g butter
100 g dark brown sugar
100 g black treacle
100 g golden syrup
1 egg
2 tablespoons ground ginger
1 teaspoon mixed spices
1 teaspoon bicarbonate of soda
275 ml milk

Directions

Melt the wet ingredients: add the butter, sugar, black treacle, and golden syrup to a saucepan over low heat, stirring gently until smooth, then take it off the heat and let it cool for a few minutes.
Mix the dry ingredients: in a large bowl, sift the flour and add bicarbonate of soda, ground ginger, and mixed spices.
Combine everything: pour in the warm treacle mixture, then add the beaten egg and milk.
Make a smooth batter: mix everything well until the batter is smooth with no lumps.
Prepare the tray: line a 32×20 cm baking tray with non-stick paper and pour in the batter.
Bake: bake at 180°C for about 30 minutes or until a skewer poked in the middle comes out clean.
Cool and slice: let the cake cool completely in the tray, then cut it into squares.

Notes

Use a kitchen scale for accuracy: measuring the ingredients by weight (especially the flour, treacle, and syrup) gives better results than using cups or guessing.
Don’t boil the wet mixture: just warm it gently until the butter melts—if it gets too hot, it can affect the texture of the cake.
Let the treacle mixture cool a bit before adding the egg: if it’s too hot, the egg can cook and ruin the batter.
Sift the flour and spices: this helps avoid lumps and gives you a smoother batter with even spice in every bite.
Bake it in a metal tray, not glass: metal bakes more evenly and helps the cake rise properly without getting soggy in the middle.