Ginger Cake

The festive season is well and truly upon us here at Traybakes HQ. The tree is up and covered in an array of ornaments, bought and homemade, and there are even a few presents underneath (Little Miss Traybakes has been very well behaved and isn’t shaking hers too much!). We’ve had our first snowfall and first sledding expedition. We’re introducing more Americans to the wonders of a good homemade mince pie and while we’re waiting for the Christmas cake to be iced, we’ve been enjoying this rich, spiced Ginger Cake.

Now, I like my ginger cake to have a lot of ginger in it, so I use 4 big teaspoons of ground ginger as well as a few other spices. Feel free to cut back the gingeryness if you prefer your spice levels a little more subtle.

Although there is quite a long list of ingredients, this is a relatively simple bake. Take the wet ingredients and mix into the dry for a few minutes, pour into the tin and bake. And you don’t even need to worry about taking your butter out of the fridge in advance to soften because the butter is melted. And I regularly forget to take the butter out of the fridge in advance! (If you want another easy cake that uses melted butter then try this recipe for Lemon Butter Cake, it’s a winner!)


6 oz/170g/1½ cups plain flour (all-purpose flour)

½ tsp baking soda/bicarbonate of soda

2 oz/55g/½ cup ground almonds (almond flour)

3-4 large tsp ground ginger

2 tsp ground cinnamon

½ tsp ground cloves

½ tsp ground allspice

4 oz/110g/½ cup dark brown sugar

2 tbsp treacle (molasses)

2 tbsp golden syrup (try honey or maple syrup if you can’t find it)

3 oz/85g/¾ stick butter

4 fl oz/125ml/½ cup buttermilk

2 eggs


1. Preheat oven to 325F/160C and line a 2lb loaf tin.

2. Melt the butter in a small saucepan with the treacle, golden syrup and sugar.

3. Sift the flour, baking soda, spices and almonds into a bowl.

4. Add the melted butter & sugar mixture to the dry ingredients, with the well beaten eggs and the buttermilk.

5. Beat the batter for approximately 5 minutes until well mixed. I use my stand mixer for this, but you could also use an electric hand mixer or, if your arm muscles are up to it, a wooden spoon or whisk.

6. Pour the mixture into the prepared loaf tin and bake for 40-45 minutes.

7. Leave to cool in the tin. Slice and enjoy!

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