NZ Woman's Weekly

Delicious ginger cake

Delicious ginger cake
  • Meal Type

    Cake
  • Total time

    90 minutes
  • Servings

    10
  • Courses

    Dessert

Ready in 1½ hours. Serves 10-12.

This is an amazing cake that good friend and supercook Dayel Hunter says has a very generous amount of sugar, but you only need a small piece.

It’s rich, moist and studded with ginger, and everyone who tries it goes slightly emotional on sampling. If you love ginger, you will be in heaven!

  • 250ml milk
  • ²/³ cup muscovado sugar
  • ¹/³ cup golden syrup
  • ¹/³ cup treacle
  • 1¾ cups self-raising flour
  • 1 tsp baking soda
  • 1 heaped tsp ground mixed spice
  • 1 heaped tsp ground cinnamon
  • 3 heaped tsp ground ginger
  • 115g butter, cubed
  • 95g ginger, roughly chopped
  • 1 egg

1. Preheat oven to fan-bake 180ºC.

2. Well-grease and bottom paperline a 20cm cake tin.

3. Put the milk, sugar and syrup in a pot over a low heat and stir until the sugar has dissolved, then bring to a simmer. Remove from heat and cool for a few minutes.

4. Put the dry ingredients into a food processor with the butter and pulse-process until crumb-like.

5. Add chopped candied ginger and pulse until broken into smaller pieces. Tip into a large bowl.

6. Pour over the treacle mixture and mix together with a fork. Break in the egg and mix until it’s a batterlike consistency.

7. Pour into prepared tin and bake for 50 minutes. Turn oven down to 165ºC when you put the cake in.

8. Test with a fine skewer to ensure it’s cooked through – it may need a further 5 minutes.

9. Leave in tin until almost cold. Turn out and drizzle with lemon icing.

Lemon Icing: Grated zest of ½ lemon,  ¾ cup icing sugar and enough lemon juice to achieve a spreadable icing when well mixed.

Cook’s tip:
This cake keeps well in a tin for at least 4 to 5 days. Serve it in small pieces – although it is delicious, it is extremely rich.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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