This is an absolutely delicious cake, it’s simple and all you have to do is chuck it all into one tin then put it in the oven and your whole house is going to smell absolutely incredible. Start by lining and get a little bit of butter on the greaseproof paper and rub it all the way around the inside of the tin and once you have got it all the way around with the tin line it with a greaseproof paper if you do not have it is fine just dust it with flour.

Into a large bowl, sieve and add in plain flour and to it add the spices. Since it is a ginger cake we need ginger to add it in and then add in ground cinnamon and nutmeg which will enhance the flavour if you do not have these stick with ginger. Then pop all that all through the sieve and get into the melting the delicious part of this then grab yourself a saucepan and in here put golden syrup and treacle if you don’t have one of the other you can use one which you have. Have them in equal quantities and add it into the saucepan.

Treacle is highly recommended because it is so sticky and it will add to the texture and the intensity of the flavour as well. So to the treacle and syrup get muscovado sugar if you can’t find it go with the dark brown sugar or just a light one or anything you can find a well as butter and finally water and once that is all in the pan pop it into a nice low heat and heat it very gently we do not want to boil this keep it going until the butter is melted. Once melted take it out of the heat and pour the liquid into the dry ingredients gently while mixing until smooth.

Crack your eggs into the batter and mix them in as well so the eggs are going to add in some richness and the final things to add is some milk and some bi card so to give it a little bit of lift. Do not put it straight in to avoid it from clumping together instead add it to the milk and then add the mixture to the batter and stir gently until well mixed. Get your loaf or round baking tin and pour straight into the loaf pan make sure you scrape your bowl very well to get all the batter into the tin.

The cake is quite large which means it is to take a little while to bake it will take about an hour and 15 minutes to bake completely and check with a skewer inserted at the centre if it comes out clean it is ready but if it comes out gooey pop it in for another couple of heat. Bake in a low temperature of 300 degrees Fahrenheit (150C) to avoid the top from becoming too cooked and crispy we want it to be nice and even throughout.

While it is in the oven you can make a simple sugar syrup with fresh ginger in it so get a saucepan with water in it and to that add castor sugar and to that add in your chopped ginger and bring it into a boil and as soon as it starts to boil bring it to a simmer and leave it for about 30 to 40 minutes until nice and thick. Once the cake is baked take it out of the oven and while it is still hot put the syrup but first strain the ginger out. Using a skewer stab some holes into the cake and very carefully using a spoon or brush scoop a little bit of syrup and pour over the cake.

Let the cake completely cool down for an hour or more before slicing. The cake is really moist quite dense in a really good way and the best thing about this is that it is really easy to make and taste incredible. Most stores really well you can store them in a cling film or airtight container for four days. You can eat it cold or heat it you can serve it with butter or whatever you want.


  • 260g Plain Flour
  • 2 tbsp Ground Ginger
  • 1 round tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 115g Treacle
  • 115g Golden Syrup
  • 115g Muscovado Sugar
  • 115g Butter
  • 115 ml Water
  • 2 Eggs
  • 2 tbsp Milk
  • 3/4 tsp Bicarbonate of Soda

For the Syrup:

  • 250ml Water
  • 100g Caster Sugar

Use a standard 2lb loaf tin, 21 x 10cm ( 7cm depth) or a round cake tin.