Ginger cake

Ginger cake

The Tivoli Road Baker
1 large loaf
Bonnie Savage and Alan Benson

Luxuriously dark and sticky, this quick and simple loaf is extremely popular, especially through the winter months – definitely one to snuggle up with on a dreary afternoon. If you’re feeling decadent, toast a slice under the grill (broiler) and enjoy it with some salted butter or a dollop of clotted cream.


Quantity Ingredient
180g butter, diced
290g golden syrup (see honey or maple syrup if unavailable)
160g soft brown sugar
230g plain (all-purpose) flour
1 1/2 teaspoons baking powder
1 teaspoon bicarbonate of soda (baking soda)
2 1/2 tablespoons ground ginger
1/2 teaspoon mixed spice
1/2 nutmeg, finely grated
1 teaspoon ground cinnamon
200ml full-cream (whole) milk
3 eggs, at room temperature


  1. Preheat the oven to 160°C (320°F). Grease a 9 × 22 × 10 cm (3½ × 8¾ × 4 in) loaf tin and line it with baking paper.
  2. In a small pan, melt the butter, golden syrup and brown sugar over a low heat, stirring until the sugar has dissolved and the mixture is nice and syrupy. Pour the syrup into a bowl and set aside to cool slightly.
  3. Sift together the flour, baking powder, bicarbonate of soda and spices in a large mixing bowl. In a separate bowl, mix together the milk and eggs.
  4. Whisk the egg mixture into the cooled syrup, then pour this onto the dry ingredients, whisking as you go, until everything is just combined. The mixture should have the consistency of pancake batter, so don’t worry if it seems runny.
  5. Pour the batter into your prepared tin and bake for 50 minutes, until a skewer inserted into the middle comes out clean.

Bakery Notes

  • This is a simple recipe that requires bringing all the elements together without overworking the flour. It should have a tight, but still light, crumb. Over-whisking it will make it a bit gummy.
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