Delicious Homemade Ginger Cake Recipe: Moist, Spicy, and Easy to Bake
There’s nothing quite like the comforting aroma of a freshly baked ginger cake wafting through the house. This Ginger Cake Recipe, with its warm spices and rich sweetness, is perfect for any occasion, from afternoon tea to festive gatherings. Let’s get baking!
History of Ginger Cake
Did you know that ginger cake has been a cherished treat in the UK since medieval times? Ginger, once a valuable spice for its medicinal and preservative properties, became a popular ingredient in festive baking. The tradition of ginger cake has continued for centuries, bringing warmth and joy to countless homes.
Serving Suggestions
Ginger cake is versatile and pairs beautifully with a variety of accompaniments. Enjoy a slice with a dollop of clotted cream or a scoop of vanilla ice cream for a decadent dessert. For a more traditional touch, serve it with a steaming cup of English breakfast tea or a glass of mulled wine during the colder months.
Storing Instructions
To keep your ginger cake fresh, store it in an airtight container at room temperature. It will stay moist and delicious for up to five days. If you prefer to extend its shelf life, you can freeze the cake. Wrap it tightly in cling film and place it in a freezer-safe bag or container. It will keep well for up to three months. Thaw it at room temperature before serving.
Conclusion
We hope you enjoy this classic ginger cake as much as we do! It’s a timeless recipe that’s sure to bring warmth and joy to your table. Let us know how yours turned out in the comments below, and don’t forget to share the recipe with your friends and family. For more delightful recipes and culinary tips, subscribe to our newsletter!
How to Make Ginger Cake
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Delicious Homemade Ginger Cake Recipe: Moist, Spicy, and Easy to Bake
Description
This classic ginger cake, infused with aromatic spices and rich golden syrup, is a timeless treat perfect for any occasion. With its moist texture and warm flavours, it’s sure to be a hit whether served with a dollop of cream, a scoop of ice cream, or simply enjoyed on its own. This easy-to-follow recipe will guide you through creating a delightful cake that embodies the comforting essence of traditional British baking.
Ingredients
Instructions
Preparation:
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Preheat the Oven
Preheat your oven to 170°C (150°C fan) or Gas Mark 3.
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Prepare the Cake Tin
Line the bottom of a 20 cm square cake tin with baking parchment and grease the sides.
Mixing the Dry Ingredients:
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Sift the Dry Ingredients
Sift the self-raising flour, bicarbonate of soda, ground ginger, ground cinnamon, and mixed spice into a large mixing bowl.
Preparing the Wet Ingredients:
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Heat the Wet Ingredients
In a small saucepan, gently heat the butter, soft brown sugar, golden syrup, and milk until the butter is melted and the sugar is dissolved. Do not let it boil.
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Cool the Mixture:
Remove the saucepan from the heat and let it cool slightly.
Combining Ingredients:
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Mix Wet and Dry Ingredients
Pour the liquid mixture from the saucepan into the bowl with the dry ingredients. Whisk well until smooth.
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Add the Egg
Add the beaten egg and mix thoroughly.
Baking:
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Pour the Batter
Pour the batter into the prepared cake tin.
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Bake the Cake
Bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the centre of the cake comes out clean.
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Cool the Cake
Allow the cake to cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.
Icing (Optional)
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Prepare the Icing
Mix the icing sugar and lemon zest in a bowl.
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Add Lemon Juice
Gradually add the lemon juice until you have a smooth, slightly runny icing.
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Drizzle the Icing
Drizzle the icing over the cooled cake in a zig-zag pattern.
Serve:
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Slice and Enjoy
Once the cake has cooled completely and the icing has set, slice it into squares or rectangles. Enjoy it as a delightful treat with friends and family, perfect for any tea time or festive occasion.
Equipment
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- Amount Per Serving
- Calories 300kcal
- Calories from Fat 90kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 6g30%
- Cholesterol 40mg14%
- Sodium 200mg9%
- Potassium 100mg3%
- Total Carbohydrate 50g17%
- Dietary Fiber 1g4%
- Sugars 30g
- Protein 3g6%
- Vitamin A 300 IU
- Vitamin C 1 mg
- Calcium 80 mg
- Iron 1 mg
- Vitamin D 1 IU
- Vitamin E 0.5 IU
- Vitamin K 2 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For a richer flavour, you can substitute black treacle for the golden syrup.
- This ginger cake tastes even better the next day as the flavours have time to develop.
- If you prefer a stronger ginger flavour, add an extra teaspoon of ground ginger.
- To make this cake gluten-free, substitute the self-raising flour with a gluten-free self-raising flour blend. Ensure all other ingredients are also gluten-free.
- Store the cake in an airtight container to keep it moist and fresh for longer.
Frequently Asked Questions
Yes, you can substitute black treacle for golden syrup if you prefer a darker, richer flavour. Keep in mind that this will give your cake a more intense taste and a slightly denser texture.
Certainly! Simply replace the self-raising flour with a gluten-free self-raising flour blend. Ensure all other ingredients are also certified gluten-free.
Insert a skewer or toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready. If it has wet batter on it, give it a few more minutes in the oven.
If you don’t have mixed spice on hand, you can create a substitute with a blend of cinnamon, nutmeg, and allspice. Use equal parts of each spice to make up the required amount.
Yes, you can customise the spice level to your liking. Additional ground cloves, nutmeg, or even a pinch of black pepper can add a unique twist to the traditional ginger cake.
Ginger cake is delicious on its own, but you can also serve it with clotted cream, vanilla ice cream, or a dollop of whipped cream. A hot cup of tea or mulled wine pairs wonderfully with a slice of this cake.
Store leftover ginger cake in an airtight container at room temperature for up to five days. For longer storage, wrap the cake tightly in cling film and place it in a freezer-safe container. It can be frozen for up to three months.
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Fiona O'Sullivan
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