Rub some butter around the inside of a 20x25cm/8x10” baking tray or insert a cake liner.
Put the butter, treacle, syrup and milk into a pan and heat gently until runny then remove from the heat.
Measure the flour, ginger and mixed spice into a large bowl, add the sugar and blend them together well.
Stir in the warm syrup mix.
Break the egg into the bowl and beat well.
Tip the mixture into the baking tray and smooth the top.
Bake for 25-30 minutes.
Cool the gingerbread in the tin.
Icing and Topping
Put the ginger onto a place and slice it into small pieces.
Sieve the icing sugar into a bowl, add the lemon juice and stir into a paste.
Spread the paste over the cake.
Place the prepared ginger on the wet icing.
Leave to set before slicing.
20x25cm/8x10” baking tray, mixing bowl and saucepan
180°C, Fan 160°C, 350°F, Gas 4
Amazing cake! I used fresh grated ginger and the flavour is spot on! Baked it for around 40 minutes in a loaf tin and it is perfectly moist and cuts lovely! Another success!!! Thank you! :)
By Natasha Prior
17 Jun 2020
Simple to make and it is a great, moist ginger cake, the second time I made it I added some sultanas, delicious
By Morag Lamping
23 Mar 2020
Only the second recipe I have used on Doves freeee from site and once again, excellent! Yummy gingerbread, simple to make. Mine took longer to bake than suggested but cooked nicely, sticky and gingery, yum! Thanks Doves.
14 Mar 2019
Amazing! for a GF cake this is realy moist. I cooked it in a loaf tin. It didn't crumble when cut into slices. I used dark muscovado sugar and added some chrystalised and stem ginger for a more 'special' texture. Can't wait to use it for desserts as well. Thank you.