Classic British Ginger Cake
A warming, old-fashioned ginger cake—moist, spiced and enriched with treacle for deep caramel notes. Perfect with strong tea or a knob of butter.
Recipe
Key Ingredients
- 225g plain flour
- 2 tsp baking powder
- 2 tbsp ground ginger (adjust to taste)
- 1 tsp mixed spice or 1/2 tsp cinnamon
- Pinch ground cloves (optional)
- 115g unsalted butter, room temperature
- 175g soft brown sugar
- 2 large eggs, room temperature
- 60ml treacle or molasses (see FAQs for substitutes)
- 120ml milk (or buttermilk for extra moistness)
- 1 tsp finely grated fresh ginger (optional for fresh bite)
- A little icing sugar or lemon icing for finishing (optional)
Equipment
- Loaf tin (about 900g/2lb) or similar
- Mixing bowls
- Wooden spoon or electric mixer
- Sieve
- Wire cooling rack
Instructions
- Preheat the oven to 180°C/160°C fan/350°F/Gas 4. Grease and line a loaf tin with baking paper.
- Cream the butter and brown sugar together until pale and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the treacle and fresh ginger (if using).
- Sift the plain flour, baking powder, ground ginger, mixed spice and cloves into a bowl. Fold the dry ingredients into the wet mixture alternately with the milk—start and finish with the dry ingredients. Mix until just combined; avoid overmixing.
- Pour the batter into the prepared tin, smoothing the top. Bake for 45–55 minutes or until a skewer inserted into the centre comes out clean or with a few moist crumbs.
- Leave the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Dust with icing sugar or drizzle a lemon or brown sugar glaze if desired.
Nutrition (estimate per slice, 1 of 10)
Calories: ~320 kcal • Fat: 13g • Carbs: 48g • Protein: 4g • Fibre: 1.5g
- Use room-temperature ingredients for a stable emulsion and even rise.
- Don’t overmix once the flour is added—overworking develops gluten and can make the cake dense.
- Test doneness with a skewer; a few moist crumbs are perfect—avoid a wet batter sticking to the skewer.
- Swap milk for buttermilk for a tangy, extra-moist crumb; reduce baking powder slightly if using.
Storage & Make-Ahead
Store cooled cake in an airtight tin at room temperature for up to 3 days. Freeze individual slices wrapped well for up to 3 months; thaw overnight in the fridge and bring to room temperature before serving.
Serving Ideas
- Slice warm with a smear of butter.
- Serve with clotted cream or lightly whipped cream for afternoon tea.
- Pair with strong black tea or coffee to balance the spicy sweetness.
- Add a drizzle of lemon icing for bright, tangy contrast.
Frequently Asked Questions
How do I keep the cake moist?
Use room-temperature butter and eggs, consider buttermilk, and don’t overbake. Wrapping the cooled cake in foil or keeping it in an airtight tin helps retain moisture.
Can I substitute treacle with golden syrup?
Yes—golden syrup or light corn syrup are milder and sweeter. Treacle/molasses gives a deeper, slightly bitter caramel note; adjust quantity to taste.
Can I use fresh ginger instead of ground?
Yes. Use about 1 tsp finely grated fresh ginger for a warm, zesty bite. Combine with ground ginger for best depth of flavour.
How to make this gluten-free or dairy-free?
For gluten-free: substitute plain flour with a 1:1 gluten-free baking blend and check baking powder is gluten-free. For dairy-free: use vegan butter or coconut oil and a plant milk (or dairy-free buttermilk). Texture may vary slightly.
More recipes like this: visit our recipes hub for British bakes and teatime treats.
Trusted reference: see related techniques at BBC Good Food.