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Mary Berry’s Ginger Cake Recipe

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Mary Berry’s Ginger Cake is a rich and moist spiced cake featuring a deep, warming flavor from ground ginger, mixed spices, and a combination of treacle and golden syrup. Perfectly sweetened with dark brown sugar and baked to perfection, this classic British ginger cake is easy to make and ideal for teatime or dessert.

Ingredients

Dry Ingredients

  • 225 g self-raising flour (1 3/4 cup)
  • 2 tbsp ground ginger
  • 1 tsp mixed spice (pumpkin spice or just 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 sweeteners: Place the cubed butter, dark brown sugar, black treacle, and golden syrup in a saucepan over low heat. Stir gently with a spatula until the butter is completely melted and the mixture is smooth.
  2. Cool the syrup mixture: Remove the saucepan from the heat and allow the mixture to cool slightly to avoid cooking the egg in the next step.
  3. Combine dry ingredients: In a large bowl, sift together the self-raising flour, bicarbonate of soda, ground ginger, and mixed spice.
  4. Mix batter: Add the cooled treacle mixture, beaten egg, and milk to the dry ingredients. Stir thoroughly to create a smooth, lump-free batter.
  5. Prepare the baking tray: Line a 32×20 cm (12×8 inches) baking tray with non-stick baking paper and spread the batter evenly over the base.
  6. Bake the cake: Place the tray in a preheated oven at 180°C (350°F) and bake for 30 minutes, or until a skewer inserted into the center comes out clean.
  7. Cool and serve: Remove the cake from the oven and allow it to cool completely in the tray before slicing and serving.

Notes

  • Ensure the treacle mixture is not too hot before adding the egg to prevent curdling.
  • Use non-stick baking paper for easy removal and clean-up.
  • Check the cake at 25 minutes to avoid overbaking as oven temperatures may vary.
  • Store in an airtight container to keep the cake moist for up to 3 days.
  • Black treacle can be substituted with molasses if unavailable, but treacle has a deeper flavor.

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