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Mary Berry’s Ginger Cake Recipe

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3.9 from 14 reviews

Mary Berry’s Ginger Cake is a moist and richly spiced treat perfect for tea time or dessert. This classic British cake combines warming ground ginger, mixed spices, and sweet black treacle for a depth of flavor, baked to golden perfection in a single tray cake form. Its tender crumb and balanced sweetness make it an irresistible traditional ginger cake enjoyed by many.

Ingredients

Dry Ingredients

  • 225 g self-raising flour (1 3/4 cup)
  • 2 tbsp ground ginger
  • 1 tsp mixed spice (pumpkin spice or cinnamon)
  • 1 tsp bicarbonate of soda

Wet Ingredients

  • 100 g butter (1/2 cup), cut into cubes
  • 100 g dark brown sugar (1/2 cup)
  • 100 g black treacle (or molasses, 1/4 cup)
  • 100 g golden syrup (or honey, 1/4 cup)
  • 1 egg, beaten
  • 275 ml milk (9 fl oz)

Instructions

  1. Melt the Butter and Syrups: In a saucepan set over low heat, add the cubed butter, dark brown sugar, black treacle, and golden syrup. Use a spatula to gently mix until the butter has melted completely and the mixture is smooth. Remove from heat and allow it to cool slightly to prevent curdling when combined with eggs.
  2. Combine Dry Ingredients: In a large mixing bowl, sift the self-raising flour, bicarbonate of soda, ground ginger, and mixed spice to ensure even distribution of the spices and leavening agent.
  3. Mix Wet and Dry Ingredients: Pour the slightly cooled treacle mixture, the beaten egg, and milk into the bowl with the dry ingredients. Mix thoroughly until you achieve a smooth, lump-free batter, which will result in a tender cake texture.
  4. Prepare Baking Tray: Line a 32×20 cm (12×8 inches) baking tray with non-stick paper to prevent sticking and facilitate easy removal of the cake after baking.
  5. Bake the Cake: Preheat the oven to 180°C (350°F). Pour the batter evenly into the lined baking tray and spread it out to an even thickness. Bake for approximately 30 minutes or until a skewer inserted into the center comes out clean, indicating the cake is cooked through.
  6. Cool and Slice: Remove the tray from the oven and allow the cake to cool completely in the tray. Once cooled, slice into desired portions and serve, perfect with a cup of tea or coffee.

Notes

  • Using black treacle or molasses is essential for the characteristic rich flavor and dark color of this cake.
  • The cake can be stored in an airtight container for up to 4 days and also freezes well for up to 2 months.
  • You can substitute golden syrup with honey, but golden syrup is preferred for authentic flavor and texture.
  • Ensure the butter and syrup mixture is not too hot before adding the egg to avoid scrambling.
  • For a vegan version, use suitable substitutes for butter, egg, and milk, though this will alter the traditional texture.

Find it online: https://bitezly.com/mary-berrys-ginger-cake-recipe-2/