Gingerbread Cake


OMG! You have not lived until you have tried this cake. This is so much better than gingerbread biscuits. And way less time consuming! It’s an incredibly moist, delectable cake with a delicate crumb. So soft and moreish. People will think it’s witchcraft it’s so soft! Try making it for your Christmas work party- or even Christmas day. It really is that good!

Gingerbread Cake


  • 2 Cups (260 grams) Plain Flour
  • 1 teaspoon Bicarbonate of Soda
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 1/2 teaspoons ground Cinnamon
  • 2 teaspoons ground Ginger
  • 1/4 teaspoon ground Cloves
  • 1 Tablespoon grated fresh/frozen ginger (optional)
  • 120 grams Unsalted Butter, at room temperature
  • 1/2 Cup (110 grams) light brown sugar
  • 1/4 Cup (50 grams) granulated white sugar
  • 1 Large Egg, at room temperature
  • 2/3 Cup Golden Syrup
  • 1 Cup Milk, at room temperature


  1. Preheat the oven to 180 degrees Celsius, Fan Forced with rack in the centre of the oven.
  2. Line a 20x20cm square line with baking paper. Or you could use a 20cm round tin with higher sides
  3. In a medium bowl, whisk together the Plain Flour, Bicarbonate of Soda, Baking Powder, Salt, Ground Cinnamon, Ginger, Cloves, and grated ginger (optional).
  4. In a large bowl, beat the Butter and both the Sugars until light and fluffy with an electric mixer. Add the eggs and beat well.
  5. Add the Golden Syrup and beat to combine scraping down the sides of the bowl when needed.
  6. Add the dry ingredients and the milk alternating between the two, beginning and ending with the dry ingredients. Beat just until incorporated.
  7. Pour the cake batter into the prepared tin and smooth the top.
  8. Bake for 30 - 35 minutes depending on your oven until a skewer inserted into the center comes out clean. (mine took 40- I have a slow oven)
  9. Dust with Icing Sugar to serve.

Recipe adapted from Joy Of Baking  Best Website ever!

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