Ginger Cake

There is nothing like the smell of rich, buttery spices that fill the kitchen when I bake a ginger cake. It is almost an autumnal, wintery smell that is perfect for warming you whilst it is blowing a gale and raining outside.

But we are in spring I here you all shout! Spring brings with it rhubarb (April - June), and those pinkish green firm crisp stalks go perfectly with Ginger Cake!

Also as I am sharing my family favourite bakes during our stay at home lockdown, this one is one of my Mum’s favourite cakes, so an ode to my Mum!

This cake is soooo easy to make (key in most of my recipes that I am sharing!), simply melt the wet ingredients and then mix in the dry! No need for a whisk either. It couldn’t be much simpler. I noticed when I popped to the shops the other day, there are still jars of stem ginger on the shelves, you just need to find flour!

Oven: 160C (fan)

Tin: 2lb / 900g loaf tin, lined with non-stick baking paper

125g unsalted butter

300g dark muscovado sugar

2 eggs

100ml milk

250g plain flour

1tbsp ground ginger

1tsp bicarbonate of soda

100g stem ginger, finely chopped plus 3tbsn of the syrup

  • Put the butter and sugar in to a large pan and melt over a low heat, stir well. Remove from heat and pour the in to a mixing bowl, let is cool a little.

  • Add the eggs and milk. Beat well.

  • Sift the flour, ground ginger and bicarbonate of soda in to the bowl. Mix well and break up and lumps.

  • Add the stem ginger and syrup and mix well again.

  • Pour in to the prepared tin and bake for about an hour until the skewer comes out clean.


Once you add the bicarb in to the wet mix it will start to react, so put the cake in the oven as soon as it is mixed


The cake will last really well for up to a week, wrap well in tin foil or greaseproof paper. It will also freeze for up to 3 months.


  • Just good with a cup of tea!

  • If you have rhubarb jam / preserve spread a layer on it, or cook some fresh rhubarb and serve on top (with or without cream or ice-cream!)

  • Ginger cake isn’t most people first choice as a cake, however it is quite a popular cake for my wedding clients. I use the same recipe as above but bake in round tins, then layer with rhubarb preserve and a rich buttercream.

Ginger Carrot Cake:

If you like carrot cake, I have cake recipe that is a cross between a carrot cake and ginger cake, which is absolutely delicious, just plain or with a cream cheese frosting. Just shout, I am happy to share this with you too!

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