Ginger Cake



  • 225g Plain flour
  • 55g Dark brown sugar
  • 1tsp Sodium bicarbonate
  • 1½tsp Mixed spice
  • 2½tsp Ground ginger
  • 110g Butter
  • 170g Black treacle
  • 80g Golden syrup
  • 125ml Milk
  • 1 Medium egg

    Festive Ginger Cake

    Serves 6-8

    This recipe features in the 'To the Chef Collection', a feast of tasty seasonal recipes brought to you by Caple. Available to buy online here


    1. Grease and linetwo 15cm × 10cm [about 8.5cm deep] cake tins and set aside.
    2. Gently melt the butter,treacle and syrup and stir to combine.
    3. Place in the bowl of a mixer with the paddle attached. Sieve the flour, brown sugar, mixed spice, ginger and sodium bicarbonate together and gradually add to the syrup mix until well combined.
    4. Add the milk and then the egg.
    5. Divide the mix between the cake tins and bake for approximately one hour or until
      a wooden skewer comes out of the cake clean.
    6. Allow to cool for 5 minutes, then remove from the tins and wrap neatly in cling film.
    7. Serve with a beautifully made cup of your favourite tea.