Mary Berry's Ginger Cake Recipe

A stack of gingerbread cakes on a white plate

4.93 from 28 votes

Mary Berry's Ginger Cake Recipe, or Gingerbread Cake, a delicious traybake dessert with a touch of earthy spices and treacle. It's moist and light, and so flavourful, a perfect sweet treat for Bonfire Night or the Christmas season.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: English

Servings: slices

Calories: 100kcal

Author: Daniela Apostol

Ingredients

225 g self-raising flour
100 g butter
100 g dark brown sugar
100 g black treacle (or molasses)
100 g golden syrup (or honey)
1 egg
2 tablespoon ground ginger
1 teaspoon mixed spices (pumpkin spice)
1 teaspoon bicarbonate of soda
275 ml milk

Metric - US Customary

Instructions

In a sauce pan set over a low heat, add the butter cut into cubes, sugar, black treacle and golden syrup.
Use a spatula to mix gently until the butter is melted and the mixture is smooth.
Remove from the heat and let it cool slightly.
In a large bowl, sift the flour, add the bicarb of soda, ginger and mixed spices, treacle mixture, beaten egg and milk.
Mix well to get a lump-free batter.
Line a 32x20 cm (12x8 inches) baking tray with non-stick paper, and spread the batter evenly.
Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 30 minutes or until a skewer inserted in the middle comes out clean.
Remove from the oven, leave to cool completely, then slice.

Video

Notes

If you'd like to see the ingredients listed in cups and ounces, please check the US Customary Link.
Also, the amount of ingredients changes depending on the servings, so click on the number listed to change it to the number you prefer.
If you are outside of the UK and want to make this cake, the best replacement for the mixed spices would be pumpkin spice, so you could call this a pumpkin spice cake.

The golden syrup can be swapped for honey, and the black treacle for molasses, without compromising on the texture/taste.

Nutrition