- Dish type
- Classic cakes
- Ginger cake
This cake is rich, moist and deliciously spiced with a distinctive depth in flavour from the treacle. Enjoy with a cup of tea or coffee.
22 people made this
- 100g fresh root ginger, peeled and finely chopped or grated
- 350g black treacle
- 200g caster sugar
- 175ml vegetable oil
- 315g plain flour
- 1/2 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground black pepper
- 250ml water
- 2 teaspoons bicarbonate of soda
- 2 eggs
MethodPrep:20min ›Cook:30min ›Extra time:30min cooling › Ready in:1hr20min
- Position an oven rack in the centre of the oven. Preheat to 180 C / Gas 4. Line a 25cm round cake tin with baking parchment.
- In one bowl, combine the wet ingredients - treacle, sugar and oil. In another bowl, combine the dry ingredients - sifted flour, cinnamon, cloves and black pepper. Set aside.
- Bring water to the boil in a saucepan, stir in bicarbonate of soda, then mix into the wet ingredients. Stir in the ginger.
- Gradually beat the dry ingredients into the wet ingredients. Add eggs and continue beating until thoroughly combined. Pour into prepared cake tin.
- Bake in preheated oven for 1 hour. The cake is done when the top springs back lightly when pressed or a skewer inserted into the centre comes out clean. NOTE: If the cake browns too quickly, drape a piece of foil over the top and continue baking.
- Allow to cool for at least 30 minutes, then run a knife around the edge of the tin to loosen the cake. Turn out and remove the baking parchment.
Reviews & ratingsAverage global rating:(3)
Reviews in English (4)
Its a very nice treacle cake but if you want a ginger cake then not sure this is for you. Was very moist and a bit heavy, felt like putting custard on it. Really enjoyed it though.-25 Nov 2012
Something else.take black pepper out of recipe.-21 Oct 2010