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!
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.
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.
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
Homemade Gingerbread Cake
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 tsp bicarbonate of soda
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground mixed spice
- 115 g butter (4oz) cut into cubes
- 1 egg lightly beaten
Special Equipment
- 900g (2lb) loaf tin measuring approx 25 x 11 x 7cm (10 x4 x3in)
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
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Sue Gwynne
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.
Jacqueline Bellefontaine
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.
Julie McPherson
Such an enticing cake to enjoy with Yorkshire tea, definitely my kind of bake. Commenting as Britmums Baking Round-up Editor. 🙂
Jenny-Apply to Face blog
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
Angela - Only Crumbs Remain
Aw thankyou Jenny, I hope you enjoy it as much as we do if you get to give it a try 🙂
Angela x
Kate Glutenfreealchemist
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
Angela - Only Crumbs Remain
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
Clare EasyPeasyLemonSqueezy
I'm from Yorkshire originally! Your cake looks lovely Cx
Angela - Only Crumbs Remain
Yay, another Yorkshire lass! Thanks Clare,
Angela x
TurksWhoEat
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 🙂
Angela - Only Crumbs Remain
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
Eb Gargano
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
Angela - Only Crumbs Remain
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
Recipes Made Easy
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:)
Angela - Only Crumbs Remain
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
Corina
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
Angela - Only Crumbs Remain
Thankyou Corina 😀 It must have been wonderful growing up so near to the Yorkshire coast, I just love that coast line.
Angela x
Mandy
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
Angela - Only Crumbs Remain
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
Deepika|TheLoveOfCakes
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 🙂 :*
Angela - Only Crumbs Remain
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
Stacey @ The Sugar Coated Cottage
This cake looks so moist and delicious and I am in love with the dark color! Take care.
Angela - Only Crumbs Remain
Thankyou Stacey, it's amazing the colour some muscovado and treacle brings to a bake isn't it 🙂
Angela x
Choclette Blogger
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.
Angela - Only Crumbs Remain
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
Johanna GGG
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.
Angela - Only Crumbs Remain
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