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ginger cake on a serving plate
cookingwithmykids

Ginger cake

4 from 3 votes
This traditional ginger cake from Mary Berry is a classic retro bake. The spiced, sticky traybake is delicious, easy to make so the perfect winter warming treat.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 24
Course: Afternoon tea
Cuisine: British
Calories: 123
Ingredients Equipment Method Notes

Ingredients
  

  • 275 g (¾ cup) golden syrup
  • 275 g (¾ cup) black treacle
  • 225 g (1 cup) light muscovado sugar
  • 225 g (1 cup) butter
  • 450 g (2 ⅔ cup) self raising flour
  • 2 tsp mixed spice
  • 2 tsp ground ginger
  • 4 eggs large
  • 4 tbsp 60ml milk

Equipment

  • Digital scales
  • Freestanding mixer
  • Mixing bowl
  • Measuring cups
  • measuring spoons
  • 23 x 30cm baking tin
  • Wooden spoons
  • Sauce pan
  • Spatula
  • Mixing bowl
  • Wire rack
  • Serving plate
  • Cake tins

Method
 

Preheat your oven to 160C / 140C Fan / 320F and get your kids to grease a 30x23cm baking or roasting tin. Line the tin with with baking parchment or greaseproof paper.
    Melt the wet ingredients in a pan
    1. Measure out the wet ingredients starting with the golden syrup and add them to a medium sauce pan. Do the same to measure out the black treacle.
    2. Now weigh the sugar and butter and add them to your sauce pan. Chop the butter up into smaller pieces before putting it in the pan.
    3. Heat everything over a medium heat, until the butter has melted. If your kids are old enough, they can give it a stir with a wooden spoon or spatula.
    Add the dry ingredients
    1. While the treacle etc is warming, measure out the flour into a bowl. Add the mixed spice and ground ginger to the flour.
    2. When the butter has melted, remove the saucepan from the heat and add the flour and spices. Give it a stir with a wooden spoon or spatula until it has come together.
    Add the eggs and milk
    1. Crack the eggs into a small bowl. Add the milk to the eggs and give it a quick wisk.
    2. Pour the eggs/milk into your saucepan and stir it all together again. It should come together into a nice, runny, smooth batter.
    Bake the ginger cake
    1. Pour the ginger cake batter into your prepared baking tin. Bake the ginger cake in the oven for around 45-60 minutes.
      It's ready when the cake has started to shrink away from the edges of the tray. You can also check it by pressing very gently down in the middle of the cake with your fingers. If it's ready it will spring back when you press it.
    2. Leave the ginger cake in the tin for a few minutes before turning it out, peeling off the baking paper and leaving it to cool fully on a wire rack.
    3. If you want to add an iced glaze, mix 225g (1 cup) of icing sugar with a few teaspoons of water and mix it until it's smooth. Spoon it over the top of the ginger cake and leave it to set. You can also add some chopped stem ginger to decorate.
    4. Slice the ginger bread traybake into approximately 24 pieces, serve and enjoy!

    Notes

    If you don't have self raising flour, use 450g (2 2/3 cup) plain/all-purpose flour plus 3 tsp of baking powder.