English Gingerbread Cake
Immerse yourself in the rich, warming flavors of traditional English Gingerbread Cake, a classic treat perfect for the holiday season or cozy afternoons. This moist and aromatic cake is infused with a medley of ginger, cinnamon, and nutmeg, creating a spicy-sweet symphony that fills your kitchen with the comforting scent of nostalgia as it bakes. Made with golden syrup and molasses for a deep caramelized sweetness, its tender crumb is perfectly complemented by optional crystallized ginger for a touch of chewy texture and added zing. Easy to prepare in just 20 minutes, this one-bowl wonder bakes to perfection in under an hour, developing even more flavor as it rests overnight. Serve it with a dollop of whipped cream or enjoy it on its own for an irresistibly comforting dessert or teatime indulgence. Whether for festive gatherings or everyday enjoyment, this English Gingerbread Cake is a timeless delight that never fails to impress.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 2 teaspoons ginger powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 115 grams unsalted butter
- 100 grams brown sugar
- 150 grams golden syrup
- 50 grams molasses
- 125 ml whole milk
- 1 large egg
- 50 grams crystallized ginger (optional, for topping)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch square cake tin, lining the base with parchment paper for easy removal.
In a large mixing bowl, sift together the all-purpose flour, ginger powder, ground cinnamon, ground nutmeg, and baking soda. Set this dry mixture aside.
In a medium saucepan, gently melt the unsalted butter, brown sugar, golden syrup, and molasses over low heat, stirring occasionally. Remove from heat once everything is well combined and smooth. Allow to cool slightly.
In a small bowl or jug, whisk together the whole milk and egg until smooth. Gradually pour this mixture into the cooled butter and syrup mixture, stirring continuously to combine.
Pour the wet ingredients into the bowl with the dry ingredients, gently mixing with a wooden spoon or spatula until a smooth batter forms (avoid overmixing).
Pour the batter into the prepared cake tin. Smooth the top with a spatula and, if desired, sprinkle the crystallized ginger evenly across the surface.
Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Once completely cool, slice into squares or rectangles and serve. This gingerbread cake tastes even better the following day as the flavors deepen.
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 185 mg | 8% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 38.4 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 206 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
