Mary Berry's Ginger Cake Recipe

A stack of gingerbread cakes on a white plate

4.92 from 36 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 (1 ¾ cup)
100 g butter (½ cup)
100 g dark brown sugar (½ cup)
100 g black treacle (or molasses, ¼ cup)
100 g golden syrup (or honey, ¼ cup)
1 egg
2 tablespoon ground ginger
1 teaspoon mixed spice (pumpkin spice or just cinnamon)
1 teaspoon bicarbonate of soda
275 ml milk (9 floz)

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

Nutrition