ginger cake

Make our multifunctional ginger and honey loaf cake. Enjoy with yogurt and stewed fruit for a festive brunch, or try as a teatime treat slathered with butter

Gingerbread loaf cake

butter,

honey

dark brown demerara sugar

tbsp milk

vanilla extract

self-raising flour

¼ tsp baking powder

ginger

cinnamon

nutmeg

cloves

allspice

egg, beaten

Heat the oven to 180C/160C fan/gas 4 and butter and line a 900g loaf tin. Put the honey, butter and sugar in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> and warm over a low heat, stirring occasionally, until the butter has melted and the sugar dissolved. Remove from the heat and pour in the milk and vanilla, then set aside to cool.

Tip the flour into a bowl with the baking powder, spices and a pinch of salt. Add the egg, then gently fold in along with the melted butter mixture. Once combined, tip into the prepared tin, place on a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking tray</a>, and bake for 40 mins until springy to the touch and a skewer inserted into the middle comes out clean. Leave to cool for 10 mins in the tin, then place on a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">cooling rack</a> and leave to cool completely. Will keep in an airtight container for up to four days.

This moist Apple Ginger Cake is flavored with fresh grated ginger and studded with candied ginger pieces. Spoon warm spiced apples on top with a drizzle of caramel. Yield: 8-inch cake

Ginger Cake with Ginger Spiced Apples

all-purpose flour

cake flour

baking powder

baking soda

salt

eggs

heavy cream, (very cold)

(213 g) dark brown sugar, (packed)

Tablespoon (20 g) grated fresh ginger

(84 g) chopped candied ginger

apples

unsalted butter

dark brown sugar, (packed)

Calvados

lemon juice

½ teaspoon arrowroot

water

store-bought caramel sauce, (to garnish, as desired)

Preheat oven to 350°F. Butter and flour a round 8-inch cake pan (at least 2-inch deep). Tap out an excess flour. Line bottom with parchment paper. Set aside.

In a large bowl, whisk together all-purpose flour, cake flour, baking powder, baking soda, and salt. Set aside.

Place eggs in a medium-large bowl. Using an electric hand mixer (or stand mixer fitted with a whisk attachment), beat eggs until foamy. Add cream, brown sugar, grated ginger, and vanilla. Beat for 8-10 minutes until thickened. Mixture should almost resemble soft peaks.

Pour whipped egg mixture into dry flour mixture. Fold together to combine until there are no longer any dry streaks of flour. Fold in chopped candied ginger.

Transfer batter to prepared cake pan. Spread into an even layer. Bake for 50-60 minutes, rotating pan midway through baking, until toothpick inserted in center of cake comes out clean. Allow to cake to cool in pan for 15 minutes.

Run a mini offset spatula (or knife) along the edges of the cake to help loosen from pan. Unmold cake and allow to cool to room temperature on wire rack.

Ginger Cake:

Melt butter in a medium sauce pot over medium heat. Add chopped apples and brown sugar. Toss to coat in butter.

Add Calvados, ground cinnamon, grated ginger, and lemon juice. Stir to combine. Cook over medium heat for 6-8 minutes until apples have softened.*

In a small bowl, dissolve arrowroot in water. Pour arrowroot mixture into cooked apples and immediately stir to combine. Remove from heat and allow mixture to cool.

Once apple mixture has thickened and slightly cooled, spoon over ginger cake. Drizzle caramel on top, as desired. Serve cake warm or at room temperature.

Ginger Spiced Apples:

This dark and sticky ginger cake is made healthier with naturally sweet dates, buttermilk and plenty of cinnamon and fresh ginger

Lighter gingerbread

rapeseed oil

black treacle

maple syrup

tsp finely grated fresh ginger

buttermilk

plain flour

tsp bicarbonate of soda

dark muscovado sugar

Put the dates in a small bowl and pour over 125ml of boiling water. Leave to cool for 30 mins. Lightly oil a 28 x 19 x 3cm traybake tin, then line the base with baking parchment.

Meanwhile, put the oil, black treacle, maple syrup and freshly grated ginger in a bowl and beat together with a fork to mix well. Set aside. Beat the egg in a small bowl and stir in the buttermilk. In a large bowl, mix the flour with the bicarbonate of soda, ground ginger, cinnamon and sugar – rub the mixture between your fingers to break down any lumpy bits of sugar. Heat oven to 160C/140C fan/gas 3.

Blend the dates and their liquid to a thick purée in a small food processor. Pour the egg, the dates and the treacle mixture into the bowl with the flour. Stir together briefly with a wooden spoon just until well mixed – the mixture will be soft like a thick batter. Pour it into the lined tin, gently level the mixture and bake for 40-45 mins. To test if it’s done, insert a skewer in the centre – if the skewer comes out clean with no uncooked mixture on it, and the cake feels firm but springy to the touch, it should be done.

Leave in the tin for a few mins before removing to a wire rack, peeling off the parchment and leaving to cool completely. If you can wait, wrap it well in parchment, then foil. Leave for a day before cutting, as it will become stickier – it will keep moist for 3-4 days.

If you're looking for a slice with spice, try this deliciously moist and sticky ginger cake

Triple ginger & spice cake

pack butter

dark brown muscovado sugar

milk

glacé ginger

tbsp ginger syrup

tbsp icing sugar

Butter and line a 23cm square baking tin (or use a shallow roasting tin, approx 30 x 20cm). Heat oven to 160C/fan 140C/gas 3. Put the butter, sugar and treacle into a saucepan and heat gently for about 5 mins until the butter and sugar have melted. Stir in the milk. The mix should be just warm to the touch; if not, leave to cool a little longer, then beat in the eggs.

Mix the chopped ginger and dry ingredients together in a large bowl and make a well in the centre. Pour the melted mix into the well, then gradually draw the dry ingredients into the wet with a wooden spoon, until you have a thick, smooth batter.

Pour the batter into the prepared tin, then bake for 1 hr until risen and firm to the touch. Resist taking a peek beforehand; the cake will sink if the oven temperature drops too quickly before it's cooked through. Poke a skewer into the centre to check that it's cooked - it should come out clean. If not, give it 10 mins more and check again. Leave the cake to cool in the tin. Once completely cool, turn out of the tin ready for icing, or wrap well in cling film and keep in a cool, dry place for up to a week.

To make the icing, sift the icing sugar into a bowl and add the gingery syrup. Beat well until you have a smooth, runny icing. Once the cake has cooled, drizzle with icing and cut into squares. If you're planning to let the cake mature for a while, make the icing on the day you want to cut it.

Parkin is a traditional ginger cake from Northern England flavoured with syrupy molasses, oatmeal and warm spices. A lovely teatime treat!

Parkin

golden syrup

treacle

light soft brown sugar

medium oatmeal

Heat oven to 160C/140C fan/gas 3. Butter a deep 22cm square cake tin and line with baking parchment. Beat the egg and milk together with a fork.

Gently melt the syrup, treacle, sugar and butter together in a large pan until the sugar has dissolved. Remove from the heat. Mix together the oatmeal, flour and ginger and stir into the syrup mixture, followed by the egg and milk.

Pour the mixture into the tin and bake for 50 mins – 1 hr until the cake feels firm and a little crusty on top. Cool in the tin then wrap in more parchment and foil. Keep for up to five days before eating if you can – it’ll become softer and stickier the longer you leave it, up to two weeks.

Warm Gingerbread Cake topped with vanilla cream sauce, bananas and whipped cream! This easy gingerbread recipe could be my favorite holiday cake recipe ever!

Gingerbread Cake

sugar

butter

egg (, beaten)

unsulphered molasses

banana (for topping)

whipped cream (,

butter ((1 stick))

heavy whipping cream

Preheat oven to 350 degrees F. Grease a 9x13'' pan with cooking spray.

In a large mixing bowl cream together the sugar and butter until smooth and light.&nbsp;

Add the egg and molasses and mix well. In a separate bowl mix the dry ingredients together: flour, baking soda, cinnamon, ginger, cloves and salt.&nbsp;

Add dry ingredients to the wet mixture and stir to combine. Slowly pour in the hot water and stir until smooth (batter will be thin).&nbsp;

Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean. 

Serve warm, topped with fresh sliced bananas, whipped cream, and vanilla cream sauce.

Add sugar, butter and cream to a medium saucepan over medium heat. Cook, stirring occasionally, until butter has melted.&nbsp;

Bring mixture to a boil and boil, stirring frequently, for 3-5 minutes. Remove from heat and add vanilla.&nbsp;

Allow to cool for a few minutes before serving over cake.&nbsp;

For the Vanilla Cream Sauce:

https://content.jwplatform.com/videos/GkPXhkXB.mp4

Warm Gingerbread Cake topped with vanilla cream sauce, bananas and whipped cream! This easy and moist cake could be my favorite holiday cake recipe ever!

If you find traditional treacle tart too sweet, try this lighter classic with lots of zingy ginger and the addition of lemon-poached pears

Gingery treacle tart

pack sweet shortcrust pastry

flour

granulated sugar

lemons

pears

breadcrumb

Roll out the pastry with a little flour and use to line a loose-bottom 23cm round tin (it needs to be about 5cm high). Leave the excess pastry overhanging the sides, then chill for 30 mins.

In a large saucepan, melt the sugar with 800ml water and the zest of 1 lemon. Increase the heat until just simmering, drop in the pears, then cover and poach for 12-15 mins until almost tender. Lift out the pears, then set aside on some kitchen paper.

Heat oven to 200C/fan 180C/gas 6. Line the pastry case with baking paper, fill with baking beans, then bake blind for 15-20 mins until a pale biscuit colour. Remove the paper and beans, then bake for a further 5 mins. Meanwhile, put the golden syrup in a small pan with remaining zest, juice of 1 lemon and the chopped ginger and syrup, then warm until runny. Tip the breadcrumbs into a large bowl, then stir in the warm syrup and eggs.

Reduce oven temperature to 180C/fan 160C/gas 4. Slice a little off the bottom of each pear so they stand upright, then space them out in the tin. Carefully spoon in the filling and bake for 50 mins-1hr until golden and set. Cool to room temperature, slice off the excess pastry to neaten the edges, then serve with cold cream or hot custard.

Try this moist and gooey stem ginger cake

Sticky stem ginger cake with lemon icing

tsp ground mixed spice

whole milk

drained stem ginger, finely grated

icing sugar, sifted

tsp finely grated lemon zest

Preheat the oven to fan 160C/conventional 180C/gas 4. Butter and line an 18cm round, 7cm deep cake tin with greaseproof or parchment paper.

Put the flour, bicarbonate of soda and all the spices into a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.

Put the sugar, treacle, syrup and milk in a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.

Add the stem ginger to the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon. Break in the egg and beat until all the mixture is combined and it resembles a thick pancake batter. Pour this into prepared tin and bake for 50 minutes-1 hour, until a skewer pushed into the centre of the cake comes out fairly clean. Leave to cool completely in tin before turning cake out. (To freeze: wrap in greaseproof paper, then in cling film. Freeze for up to 1 month.)

To make the icing, mix together icing sugar and lemon zest, then gradually add lemon juice until you have a smooth, slightly runny icing, adding more juice, if needed. Drizzle icing in a zig-zag pattern over surface of cake, turn cake around and drizzle again to create the cross-hatched finish (see below). Cake keeps for up to 2 weeks stored in an airtight container.

A beautiful buttery ginger cake from a 1978 Women’s Weekly prize recipe — filled with preserved ginger, gently spiced, and topped with a rustic brown-sugar meringue that bakes into a soft, chewy crown. This lovely vintage cake is perfect for the festive season and deserves to be kept alive.

A Lovely 1970s Festive Ginger Cake

brown sugar, firmly packed (220 g)

golden syrup (20 g)

ginger (uncrystallised/naked) (finely chopped)

½ teaspoon ground ginger ((see notes))

milk (80 ml)

brown sugar (45 g)

caster sugar

coconut

preheat oven

Preheat the oven to 160°C (320°F) conventional or 140°C (285°F) fan-forced — a very slow oven, as per the original 1978 recipe.

prepare tin

Prepare the tin: Grease a deep 20 cm / 8-inch springform pan, line the base and sides with baking paper, bringing the paper about 2–3 cm (1 inch) above the rim to protect the meringue from browning.

cream butter &amp; sugar

Cream the butter, brown sugar and golden syrup until light and fluffy.

add eggs

Add the egg and two egg yolks, beating well.

add ginger

Add the finely chopped preserved ginger and stir through gently.

sift flour

Sift together the self-raising flour and ground ginger.

add flour and milk

Add half the flour, then half the milk. Stir gently.

flour alternatively

Add the remaining flour and milk, and mix until just combined.

spread batter

Spread the batter into the prepared tin and smooth the top.

make topping

Make the topping: Using clean, dry beaters, whisk the two egg whites until soft peaks form.

add sugar

Add ¼ cup (45 g) brown sugar and beat until dissolved.

spread meringue

Spread the meringue mixture evenly over the cake batter.

combine ingredients

In a small bowl, combine 1 tsp caster sugar, 1 tsp coconut, and ¼ tsp cinnamon, then sprinkle over the meringue.

bake in oven

Bake for 1 hour 15 minutes (75 minutes) or until a skewer inserted into the centre comes out clean.

check the cake

Check the cake after 60 minutes; if the meringue is browning, loosely cover with baking paper or foil.

allow to rest

Allow the cake to stand in the tin for 5 minutes, then carefully release the springform and slowly peel away the baking paper so the meringue stays intact.

cool completely

https://www.youtube.com/watch?v=1kxGn9Ni5x4

👉 Full recipe here: https://leescooking.com/ginger-cake/
If you love an old-fashioned ginger cake, this beautiful 1970s festive version is a real treasure. It’s a soft, buttery ginger cake recipe straight from a 1978 Women’s Weekly lift-out — a reader submission that actually won the $15 prize that month. Warmly spiced, full of preserved ginger, and topped with a gorgeous crackly brown-sugar meringue, it’s the perfect vintage Christmas bake.

It’s simple, comforting and full of that cosy Christmas aroma we all love during the festive season — a true retro recipe worth keeping alive.

In today’s video, I’ll show you step-by-step how to make it, with helpful tips for preventing the meringue from over-browning and getting that lovely soft, tender crumb.

Let me know in the comments if you grew up with a ginger cake like this, or if you make it for your own family this festive season. 💛

🎄 Perfect for:
– Christmas baking
– Afternoon tea
– Vintage recipe lovers
– Anyone who enjoys a soft, buttery ginger cake

Thank you so much for watching — I hope you enjoy this beautiful old recipe.

@leescooking 

#gingercake #oldfashionedgingercake #vintagerecipes #festivegingercake #festiverecipes #womensweeklyrecipes #easybaking #christmasrecipes 

00:00 Introduction
00:36 Oven Temperature (Slow Oven Setting)
00:47 Making the Cake Batter
05:17 Into the Oven
05:28 Covering with Baking Paper
06:00 Removing from the Oven
07:02 Finishing, Slicing & Serving

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