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    Homemade Gingerbread Cake

    Published: Jul 30, 2019 · Modified: Feb 17, 2021 by Jacqueline Bellefontaine ·

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    This Gingerbread cake is delicious, flavoursome and aromatic.  Gingerbread Cake is easy to make using the melting method and stores really well, improving as each day passes.  Though when cake tastes this good you'll not want to put it back in the tin!

    Sliced homemade gingerbread cake on a board.

    If you've made a homemade gingerbread I'm sure you'll appreciate the wonderful spicy aroma which filled our home just the other day.

    If you have never made one I really must encourage you to give it a try.  It's such a warm and comforting smell which brings about such anticipation, not to mention the wonderful spicy flavour of the cake itself.

    This gingerbread cake is made using the melting method, which is really easy, so it's perfect for beginners. The hardest part is having the patience and self-restraint not to slice into the cake straight away!  

    By storing it in an airtight container for a day or two the cake is allowed to mature encouraging a deeper flavour and a slightly sticky crust to develop.

    sliced gingerbread cake on a board and plate.

    But if patience isn't your thing, or you're wanting a quick and satisfying cake this gingerbread cake still delivers. 

    It really is a fabulous cake whether you decide to slice into it as soon as it's cooled or if you package it up for a couple of days awaiting that extra depth of flavour.

    You can enjoy homemade gingerbread cake at anytime of the year. In summer I love it with a glass of iced tea. In winter I like to warm it slightly in the oven to invigorate the spices a little more and serve with custard!  It's perfect for those damp and breezy days.

    two slices of homemade gingerbread cake on a plate.

     

      9 Yorkshire Recipes

     Gingerbread cake is very popular in Yorkshire and you may also like to try some other Yorkshire recipes compiled with courtesy from some of my food
    blogging pals.  From traditional recipes, perhaps with a twist, like
    Yorkshire Puddings, Fat Rascals and Yorkshire Curd Tart to those which
    use regional ingredients like rhubarb and Wensleydale Cheese, there's something for everybody. 

    • Mini Toad in the Hole (gluten free), from Kate at Gluten Free Alchemist
    • Yorkshire Puddings, a side-by-side comparison from me at Only Crumbs Remain
    • Wensleydale Cheese Tart, made using a Yorkshire cheese, from me at Only Crumbs Remain
    • Vegan Rhubarb Muffins from Midge at The Peachick's Bakery
    • Sweet Autumn Dessert Yorkshire Puddings with Vanilla Sauteed Pear & Walnuts and Blackberry Coulis from Kate at Gluten Free Alchemist
    • Yorkshire Curd Tart, from me at Only Crumbs Remain
    • Yorkshire Fat Rascals from Choclette at Tin and Thyme
    • Stan's Rhubarb Crumble Shortbread from Nico at YumSome
    • Rhubarb & Custard Genoise Cake from me at Only Crumbs Remain

    So, here's how to make Homemade Gingerbread Cake

    slices of gingerbread cake on a plate.

    Homemade Gingerbread Cake

    Gingerbread cakes are delicious, flavoursome and aromatic. They're easy to make using the melting method and store really well, improving as each day passes. Though when cake tastes this good you'll not want to put it back in the tin!
    Course afternoon tea, Cake, Dessert
    Cuisine British
    Keyword classic cake, Ginger cake, melting method
    Prep Time 15 mins
    Cook Time 45 mins
    Servings 12 slices
    Calories 340
    Author Angela - Only Crumbs Remain
    Print Recipe Pin Recipe Save Recipe Saved!

    Equipment

    • 900g (2lb) loaf tin measuring approx 25 x 11 x 7cm (10 x4 x3in)

    Ingredients

    • 225 ml milk (8floz)
    • 115 g dark muscovado sugar (4oz)
    • 115 g golden syrup (4oz)
    • 115 g black treacle (4oz)
    • 225 g plain flour (8oz)
    • 1 teaspoon bicarbonate of soda
    • 1 tablespoon ground ginger
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground mixed spice
    • 115 g butter (4oz) cut into cubes
    • 1 egg lightly beaten

    Instructions

    • Pre-heat the oven to 180℃ / Fan 170℃ / Gas Grease and fully line the loaf tin with greaseproof paper. (see note a below).
    • Place the milk and sugar into a heavy bottomed pan. Set over a low heat, stirring occasionally until the sugar has dissolved (it will no longer sound or feel grainy as you stir). Remove from the heat. Allow to cool down until it is lukewarm.
    • Meanwhile place the golden syrup and black treacle into a heavy based pan. Set on the hob over a low heat until they become very runny. Remove them from the heat before they become overly hot.
    • Sieve the flour, bicarbonate of soda, ground ginger, ground cinnamon and ground mixed spice into a large bowl. Add the butter and rub the butter between your thumb and finger tips until the mixture resembles breadcrumbs.
    • Once the milk and syrup mixtures are lukewarm, make a well in the centre of the crumb mixture. Pour the milk, syrup and beaten egg into the well. Beat with a balloon whisk until combined. It may bubble due to the reaction with the bicarbonate of soda.
    • Pour the mixture into the prepared loaf tin. Place in the centre of the oven and bake for about 40 – 45 minutes, until a skewer inserted comes out clean. You may need to rotate the tin after 30 minutes of baking.
    • Remove from the oven and set on a cooling rack. After 5 minutes transfer the cake from the tin to the wire rack to cool completely.
    • Enjoy, either served as it is or perhaps warmed with some custard.

    Notes

    Cooks Tip
    You may find it easier to use a shaped loaf tin liner.
    Store
    • The flavours of a gingerbread cake improve with age. Ideally wrap the cake in greaseproof paper and store in an airtight container for a couple of days before serving.
    • Keep for 1– 2 weeks if stored in a cool place.
    • Freeze for up to 2 months.

    Nutrition

    Calories: 340kcal
    Tried this recipe?Leave a comment or mention @OnlyCrumbsRemain or tag #OnlyCrumbsRemain!

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    slices of homemade gingerbread cake

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    About Jacqueline Bellefontaine

    Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.

    Reader Interactions

    Comments

    1. Chris

      April 14, 2021 at 8:44 pm

      5 stars
      Best gingerbread I have had in years. Took me right back to my childhood. Thank you

      Reply
      • Jacqueline Bellefontaine

        April 15, 2021 at 12:37 pm

        I'm so happy this ginger bread has bought back memories and that you liked it so much. Thank you for taking the time to comment and rate the recipe. I love feedback like this 🙂

        Reply
    2. Rebecca

      March 07, 2021 at 2:01 pm

      5 stars
      This is a lovely recipe - personally I half the cinnamon and triple the ginger as I found the original mix more spicy than gingery. Either way, a foolproof, delicious cake. Thank you for sharing

      Reply
      • Jacqueline Bellefontaine

        March 09, 2021 at 12:54 pm

        So please you liked it. Good idea to tweak the spices so that you get it just how you like it every one taste is slightly different.

        Reply
    3. Sue Gwynne

      April 12, 2020 at 2:29 pm

      5 stars
      A resounding success. This is simple to make (don't let the amount of ingredients put you off) and is now one of my go-to bakes. I added more ginger than recommended and got a real kick in the back of the throat (I like ginger). It was moist and didn't last enough time to let the flavours mellow. Give it a go; you won't regret it.

      Reply
      • Jacqueline Bellefontaine

        April 13, 2020 at 10:31 am

        Thank you taking the time to review the recipe Sue. So pleased you like it I have struggled to keep it more than a day os rwo at the most too.

        Reply
    4. Julie McPherson

      September 12, 2017 at 1:05 pm

      Such an enticing cake to enjoy with Yorkshire tea, definitely my kind of bake. Commenting as Britmums Baking Round-up Editor. 🙂

      Reply
    5. Jenny-Apply to Face blog

      August 04, 2017 at 5:02 pm

      Fabulous Ginger Cake.I have pinned it as have never found a recipe that is quite right and this one looks perfect as usual!!xx

      Reply
      • Angela - Only Crumbs Remain

        August 06, 2017 at 1:55 pm

        Aw thankyou Jenny, I hope you enjoy it as much as we do if you get to give it a try 🙂
        Angela x

        Reply
    6. Kate Glutenfreealchemist

      August 02, 2017 at 8:51 pm

      Wow! That gingerbread cake looks to die for. I made a gluten free version last Christmas which was so good I made it about 5 times, but I share your angst on the patience front. It was so so hard!
      Thank you so much for including two of my recipes xx

      Reply
      • Angela - Only Crumbs Remain

        August 06, 2017 at 1:54 pm

        It really is difficult isn't it - but so definitely worth the wait 🙂
        You're more than welcome Kate, they both sound absoltely delicious,
        Angela x

        Reply
    7. Clare EasyPeasyLemonSqueezy

      August 02, 2017 at 7:53 pm

      I'm from Yorkshire originally! Your cake looks lovely Cx

      Reply
      • Angela - Only Crumbs Remain

        August 06, 2017 at 1:52 pm

        Yay, another Yorkshire lass! Thanks Clare,
        Angela x

        Reply
    8. TurksWhoEat

      August 02, 2017 at 4:29 pm

      Happy Yorkshire Day! This cake looks like a wonderful way to celebrate and I'm imagining the amazing smell of this cooking as I read it 🙂

      Reply
      • Angela - Only Crumbs Remain

        August 06, 2017 at 1:52 pm

        Thankyou so much, it really is an amazing aroma whilst it bakes - and just as good when the cake tin is opened if you're restrained enough to let it mature 🙂
        Angela x

        Reply
    9. Eb Gargano

      August 01, 2017 at 6:40 pm

      Happy Yorkshire Day!!! I'm not sure I knew there was a Yorkshire Day until you started talking about it...You got us all wondering at dinner time today whether there was a Sussex Day...turns out there is - on the 16th June. So we'll have to wait nearly a whole year to celebrate it - gah! This cake sounds so lovely - I would definitely NOT have the patience to wait a day or to for it to mature, though! Thanks for linking up to #CookBlogShare 🙂 Eb x

      Reply
      • Angela - Only Crumbs Remain

        August 02, 2017 at 10:07 am

        Thankyou Eb 🙂 There seems to be a day for just about everything these days doesn't there, cheesecake day, nutella day.....so I'd have been very surprised if you didn't have a Sussex Day. Such a shame that it's almost a yr away though - you'll have to diary it and mark it next year with a recipe Eb 🙂 It does take some patience and will power to wrap it up and let it mature for a day or so, especially when it already smells so good when it comes out of the oven - but it really really is worth that little wait.
        Angela x

        Reply
    10. Recipes Made Easy

      August 01, 2017 at 5:29 pm

      Happy Yorkshire Day. Well i might have been there last week but after reading this Im thinking I must go back again soon!. Ive ticked a few of your suggestions off already but still some more to do, Would love to do the steam train!

      Gingerbread is something I have grown to love and your recipe sounds fabulous but i do have difficulty keeping any cake in our house for more than a day now that my too boys are living at home again. So i'll have to take your word that it improves with keeping:)

      Reply
      • Angela - Only Crumbs Remain

        August 02, 2017 at 10:00 am

        Haha, you definitely ought to come back up to Yorkshire Jacqui - there really is tons to see and do - the steam train is really amazing. Hubby and I had travelled on it a couple of years ago just as regular passengers and thoroughly enjoyed the sedate feel to it. And we arranged for Mum and Dad to have a 4 course meal in the Pullman a couple of months ago for Dad's 70th. They were really accomadating for Dad's diet, and from what they told us the service and food on the day was first class. Definitely something they'd do again. I think the only snag was that the train stopped at one of the stations for quite some time due to an issue with the train - but given that the trains have so much age to them (and therefore character) you can understand the continuous maintenance they need. Definitely worth while Jacqui.
        Haha, I can well imagine that setting the tin aside for a day or so is challengining with your sons back home. I know mum had the same problem when we were young.
        Thanks for your lovely comment Jacqui,
        Angela x

        Reply
    11. Corina

      August 01, 2017 at 2:31 pm

      Happy Yorkshire Day Angela! I grew up 20 miles from Scarborough so spent a lot of time on the Yorkshire coast as a child and have ridden the steam train although at least 25 years ago now! Your homemade gingerbread cake looks delicious and I'm definitely craving some. Thanks for sharing with #CookOnceEatTwice x

      Reply
      • Angela - Only Crumbs Remain

        August 02, 2017 at 9:53 am

        Thankyou Corina 😀 It must have been wonderful growing up so near to the Yorkshire coast, I just love that coast line.
        Angela x

        Reply
    12. Mandy

      August 01, 2017 at 10:42 am

      I love your list of places to visit in Yorkshire Angela. I haven't been to any of them - I sense a future family holiday to Yorkshire coming up! And gingerbread cake is one of my all time favourites so I must give yours a go. #CookBlogShare

      Reply
      • Angela - Only Crumbs Remain

        August 01, 2017 at 11:13 am

        Aw thankyou Mandy....and you most certainly must! it's such a wonderful place - so varied - and I'm not just saying that with it being my home county either 😀
        Angela x

        Reply
    13. Deepika|TheLoveOfCakes

      July 31, 2017 at 4:28 pm

      I am sure your house smells heavenly when you bake this :)! I haven't tried a gingerbread cake before..But after reading this recipe..I want to make it as soon as I can! Love the beautiful tempting pictures Angela 🙂 :*

      Reply
      • Angela - Only Crumbs Remain

        August 01, 2017 at 9:04 am

        Ooh you must give it a try Deepika, especially if you've never tried one! I'd definitely recommend wrapping and storing it for a day or so - it's so worth the patience xx I'm sure you're going to love it 😀
        Angela x

        Reply
    14. Stacey @ The Sugar Coated Cottage

      July 31, 2017 at 12:13 pm

      This cake looks so moist and delicious and I am in love with the dark color! Take care.

      Reply
      • Angela - Only Crumbs Remain

        July 31, 2017 at 2:35 pm

        Thankyou Stacey, it's amazing the colour some muscovado and treacle brings to a bake isn't it 🙂
        Angela x

        Reply
    15. Choclette Blogger

      July 30, 2017 at 8:10 pm

      Your gingerbread looks absolutely perfect. The absolute hardest thing is waiting for a day after it's baked, but it's so much nicer if you can. Lovely post and thanks for featuring my fat rascals.

      Reply
      • Angela - Only Crumbs Remain

        July 31, 2017 at 8:08 am

        You're so right Choclette, that day of waiting is so hard - but is defo worth it.
        Thankyou :-), you're more than welcome they sound absolutely fab something I've never baked but definitely want to.
        Angela x

        Reply
    16. Johanna GGG

      July 30, 2017 at 12:46 pm

      love gingerbread cake - it must be one of my favourites but sadly I don't make it often - having a grandmother make it often sounds really lovely - hope you enjoy some good local food on Yorkshire Day.

      Reply
      • Angela - Only Crumbs Remain

        July 31, 2017 at 8:06 am

        So do I Johanna, it brings back such fond memories of when Grandma used to bake it for us. It just seems sad that we never once thought to ask her to write the recipe down.
        Thankyou for your lovely comment,
        Angela x

        Reply

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