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Ginger cake on a large table topped with apricot glaze and stem ginger Tried & Tested

Ginger cake

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1.5 stars based on 2 ratings

Sticky ginger cake topped with apricot glaze and stem ginger, as featured in series 2 of Baking Mad with Eric Lanlard on Channel 4.

Key Information

  • Prep:
  • Bake:
  • Makes :1
  • Skill level:easy

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Ingredients

For the cake

  • 125g 4½ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 125g 4½ oz Butter (unsalted)
  • 225ml 7⅝ fl oz Black treacle (we use Silver Spoon)
  • 300g 10⅝ oz Plain white flour (we use Allinson) Plain white flour
  • 2tsp 2tsp Baking powder
  • 1tsp 1tsp Cinnamon
  • 1tsp 1tsp Ginger (ground)
  • 1 1 Egg(s) (free range)
  • 75g 2¾ oz Stem ginger chopped

For the topping

  • Apricot jam for the glaze
  • Stem ginger

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line a loaf tin with baking paper.

  2. Classic mode Step 2

    In a saucepan, heat the butter, sugar and black treacle until melted.

    Ingredients for this step

    • 125g 4½ oz Butter (unsalted)
    • 125g 4½ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 225ml 7⅝ fl oz Black treacle (we use Silver Spoon)
  3. Classic mode Step 3

    In a bowl, sift the flour, baking powder and spices.

    Ingredients for this step

    • 300g 10⅝ oz Plain white flour (we use Allinson) Plain white flour
    • 2tsp 2tsp Baking powder
    • 1tsp 1tsp Cinnamon
    • 1tsp 1tsp Ginger (ground)
  4. Classic mode Step 4

    Add the black treacle mixture to the dry ingredients and mix well. Add the egg and mix to combine. Add in the stem ginger and spoon into prepared tin

    Ingredients for this step

    • 1 1 Egg(s) (free range)
    • 75g 2¾ oz Stem ginger
  5. Classic mode Step 5

    Bake in the oven for 50 minutes. Once baked, remove from oven and leave to cool.

  6. Classic mode Step 6

    Remove from tin and glaze with apricot jam and decorate with more stem ginger.

    Ingredients for this step

    • Apricot jam for the glaze