How to Bake the Moistest Old-Fashioned Ginger Cake

Want to bake a ginger cake that has plenty of ginger heat and that gets better with age. This old-fashioned ginger cake solves that problem. Serve it any time of the year. With afternoon tea or as a dessert. Heat of ginger, moist and a soft crumb. The best part is on the second day the flavour has deepened. Perfect!
Is the size of the cake too large, why not try the Small batch old fashion ginger cake without compromise, it might just fit the bill.

Why bake this old-fashioned ginger cake

It’s straightforward, you probably have all the ingredients and it needs no special equipment. It’s perfect for those days guests decide to drop in. It is also a great beginners recipe. This was the first cake that I baked and I still bake it regularly, especially during the winter months.

How to Serve

The cake is so moist and soft it stands up to being served by itself but you can make it more luxurious by serving with lightly whipped cream, ice cream, natural yoghurt or my favourite though is mascarpone, that deep rich creaminess is divine.

Preparations

Place the oven tray in the centre of the oven and set the thermostat to 160°C for fan or 170°C for convection. Preheating the oven allows the oven to fully stabilise at the required temperature and to recover temperature.

Dry ingredients

Sift the flour, ground ginger, mixed spice and bicarbonate of soda in to the mixing bowl. Gentle stir do distribute the spices. Set aside for the moment.

Prepare egg and milk

Pour the milk into the measuring jug and crack the egg into it. Lightly beat the egg and milk until the yoke has been incorporated.

Syrup preparation

Place the saucepan on the stove top over a low heat. Add the butter, sugar, golden syrup and treacle. Stir the mixture as it warms, allowing the sugar to fully dissolve. Once the butter has melted and the mixture is not grainy (the sugar has dissolved), it is ready. Don’t allow the mixture to boil.

Bringing it together

Pour the saucepan contents into the dry ingredients and mix until just combined. Over mixing will knock out the air we got into the flour during sifting. Now add the milk and egg mixture. We won’t get scrambled eggs as the milk will help keep the temperature down. Beat the mixture until smooth. It will have a glossy/shiny appearance when ready.
Poor the mixture into the prepared baking tin and gently smooth the top by shaking or with the back of a spoon.

Bake

Place the baking tin into the preheated oven and bake for 35 – 40 minutes. To test the cake insert a metal skewer into the centre. It is ready when the skewer is clean when removed.
When baked, remove from the oven and allow to cool in the tin for 10 – 15 minutes. Then transfer to a wire rack to cool.

Serving suggestions for ginger cake

Slice the old-fashioned ginger cake into 9 – 12 pieces. Serve dusted with icing sugar, custard, whipped cream, mascarpone, natural yoghurt or ice cream. They all work beautifully and complement the moist crumb, especially on day two.

Old fashioned ginger cake

A beautiful moist ginger cake that has plenty of warmth as a tray bake

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 9 pieces

Course: Dessert, Snack

Cuisine: American, English

Ingredients Equipment Method Notes

Ingredients

  

• 250 g plain flour
• 1.5 tbsp ground ginger add more for extra warmth
• 1 tsp ground mixed spice
• 1 tsp bicarbonate of soda
• 125 g unsalted butter
• 100 g light brown sugar
• 150 g golden syrup
• 100 g black treacle
• 150 ml mild whole milk is best but skimmed milk works just as well
• 1 large egg beaten

Equipment

• measuring spoons
• scales
• large mixing bowl
• small saucepan
• 20cm square baking tin

Method

 

1. Preheat oven to 160 °C °C and line a 20cm square baking tin with parchment paper. Tip: place a drop of oil or butter under the paper to stop it slipping.
2. Place a saucepan on low heat and melt together butter, sugar, golden syrup, black treacle. Don't allow the mixture to boil.
   125 g unsalted butter, 100 g light brown sugar, 150 g golden syrup, 100 g black treacle
3. Sift the remaining dry ingredients into a large bowl.
   250 g plain flour, 1.5 tbsp ground ginger, 1 tsp ground mixed spice, 1 tsp bicarbonate of soda
4. Pour the saucepan contents into the dry ingredients and mix until just combined.
5. Add the milk and beaten egg, the beat until smooth. It will take on a glossy/shiny appearance from the syrup mix.
   150 ml mild, 1 large egg beaten
6. Pour into the prepared tin. Smooth the top by gently shaking or using the back of a damp spoon.
7. Bake for 35-40 minutes or until a skewer inserted in the centre is clean when removed.
8. Cool in the tin for 10-15 minutes then transfer to a wire rack to cool.

Notes

Serving suggestions:

• Dust with icing sugar
• Custard
• Whipped cream