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    Home » Cakes and Desserts

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    Iced Ginger Cake

    Iced Ginger Cake is a lovely warming cake, just the thing with a cup of tea after an autumn walk.

    Jump to Recipe
    A slice of Iced Ginger Cake on a plate with the rest of the cake in the background
    Iced Ginger Cake

    This cake bring back memories of Guy Fawkes Night when half the village (it seemed) would get together and have an outside party round the bonfire. The only food I remember are the baked potatoes in foil and Iced Ginger Cake. Probably not quite this recipe, as my mother didn't make that cake, but something very similar.

    How much ginger to use?

    In the recipe, I've said 2-3 teaspoons of powdered ginger. I use 2 ½ and the cake isn't overly hot. If you like a spicier cake, add more, but if you only want a hint of ginger add a little less.

    I've also added a teaspoon of mixed spice. You can buy this or make your own. Don't miss it out, as it enhances the ginger without adding specific flavour itself. It sort of gives the ginger some extra depth.

    Do you have to ice the cake?

    Not at all! This cake is fine as a moist Ginger Cake without icing. On the other hand, if you like icing, add it on. Although I love all sorts of ginger cakes, an Iced Ginger Cake just seems that bit more special and icing it only takes five minutes.

    How easy is it to make Iced Ginger Cake?

    Essentially, this is a 'Melt & Mix' recipe. You melt the butter, treacle and golden syrup and mix in everything else. Pour the mixture into a lined tin and cook for a long time.

    When the cake has cooled, mix icing sugar and hot water, pour over the cake, and it's done. No excuses not to get mixing and treat everyone to a warming ginger cake this weekend.

    HELPFUL TOOLS

    • Baking parchment loaf tin liner – A liner stops the cake sticking and keeps the tin clean – so less washing up. You could store the cake in the liner until you’re ready to eat it, keeping it nice and moist.
      Make sure you buy the right size for your loaf tin. Old fashioned loaf tins are squarer and deeper (and better for bread, I think) than the others which are good for cakes.

    IF YOU LIKE THIS...

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    Ginger Shortbread

    Ginger Shortbread uses ground ginger in the biscuit and fudge icing to give this traditional shortbread recipe a warm spice flavour.
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    Crunchy or chewy, these ginger biscuits are easy to make and quick to cook
    Squares of Gingerbread Traybake on a grey plate.

    Gingerbread Traybake

    Gingerbread Traybake is an old-fashioned teatime favourite. Ice it or eat it plain.

    Recipe

    Two slices of Iced Ginger Cake on a plate with the rest of the cake behind
    Print Recipe
    4 from 4 votes

    Iced Ginger Cake

    Iced Ginger Cake is moist and warming - and easy to make.
    Prep Time25 minutes mins
    Cook Time1 hour hr 30 minutes mins
    Total Time1 hour hr 55 minutes mins
    Course: Teatime
    Cuisine: British
    Servings: 12 slices
    Author: Susie@Everyday Cooks

    Ingredients

    For the cake:

    • 125 g butter
    • 150 g black treacle
    • 100 g golden syrup
    • 125 ml milk
    • 2 large eggs
    • 250 g plain/all-purpose flour
    • 60 g soft dark brown sugar
    • 1 teaspoon bicarbonate of soda (5ml)
    • 1 teaspoon mixed spice (5ml)
    • 2-3 teaspoons ground ginger (10-15ml)

    For the icing and decoration:

    • 300 g icing sugar
    • Hot water
    • Crystallised ginger to decorate
    Prevent your screen from going dark

    Equipment

    2lb loaf tin
    Baking parchment loaf tin liner
    Large saucepan

    Instructions

    Preparation:

    • Preheat the oven to 150°C/ 130°C fan/ gas mark 2/ 300°F
    • Line the tin with a baking parchment loaf tin liner

    For the Iced Ginger Cake:

    • Melt the butter, treacle and golden syrup in a large saucepan over a MEDIUM LOW heat. Add the milk and allow the mixture to cool
    • Beat the eggs and add to the cooled mixture
      Basically, you want the mixture cool enough not to cook the eggs
    • Sieve the dry ingredients together (flour, sugar, bicarb, spice, ginger) and mix in a large mixing bowl
      You may not need to sieve the flour, but the spices, bicarb and sugar sometimes clump
    • Add the liquid mixture gradually to the dry ingredients stirring well, but not too vigorously
    • Pour the mixture into the lined baking tin
    • Cook for 1 hour 15 minutes
    • Check the cake is done by pushing a cocktail stick into the middle. If it isn't sticky the cake is done. If not, cook for another 10-15 minutes
    • Allow the cake to cool in the tin for at least 10 minutes
    • Move the cake to a cooling rack to cool completely.

    For the icing:

    • Mix the icing sugar with 30-45ml hot water from the kettle. Start with 2 tablespoons (30ml) and see if you need any extra
      The consistency will be thick but as you put it on the cake it will spread slowly without needing a knife
    • Spoon the icing over the cake
    • Cut the crystallised ginger into slices and place on the cake.

    Notes

    Everyday Cooks Tips:

    Variations:
    • Make the cake without icing for a plain Ginger Cake.
    Storage:
    • Store in an airtight container for 2 weeks
    • Store in an airtight container in the fridge for up to 3 weeks.

    More Everyday Cake, Bakes and Dessert Recipes

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    • Small Christmas Loaf Cake decorated with marzipan, icing and marzipan stars. Two mugs of tea and a Christmas decorations in the background.
      Easy Christmas Loaf Cake
    • Half a Coconut Loaf Cake with a slice cut on a grey plate
      Coconut Loaf Cake
    • Stack of 6 Anzac Biscuits on a square white plate
      Anzac Biscuits

    Reader Interactions

    Comments

    1. Agnes says

      November 19, 2023 at 4:58 pm

      Why is my gingerbread collapsing in the middle

      Reply
    2. Clare says

      May 27, 2023 at 4:25 pm

      Can I use self-raising flour instead? How will it rise without baking powder? Thanks. Clare

      Reply
      • Susie Collings says

        June 06, 2023 at 4:25 pm

        Hi Clare, Baking powder is a mixture of bicarbonate of soda and cream of tartar. For normal cakes the flavour of baking soda on its own is too strong but its ok in a ginger cake. You can substitute 3 teaspoons of baking powder for 1 tsp of bicarb. In this recipe the SR flour will have just over 2tsp baking powder, so add another half teaspoon to be sure.

        Reply
    3. Lynn Merry says

      March 25, 2022 at 4:20 pm

      5 stars
      Love this very easy ginger loaf, it always come out perfect.

      Reply
      • Susie Collings says

        March 31, 2022 at 3:51 pm

        Hi Lynn, Thanks 🙂 Glad you like the cake.

        Reply
    4. Lynn says

      November 08, 2021 at 10:55 am

      Can not believe how easy this ginger cake is to make, the best recipe I have ever used, will never stop making it.

      Reply
      • Susie Collings says

        November 09, 2021 at 6:57 pm

        Hi Lynn, Glad you like it. Especially warming for winter 🙂

        Reply
    5. Geraldine Short says

      May 12, 2021 at 2:37 pm

      Hi Susie,
      Is there a substitute for treacle please.
      Thanks
      Geraldine

      Reply
      • Susie Collings says

        May 12, 2021 at 7:00 pm

        Hi Geraldine, You could use golden syrup, which will make a lighter cake.

        Reply
    6. Iain Frew says

      March 25, 2021 at 9:42 am

      My friends birthday is coming up soon, I've made this recipe and love it very much, her Son can't eat dairy, would it be possible to substitute non-dairy butter or trex (vegetable fat) for the butter in this recipe? Any help appreciated...

      Reply
      • Susie Collings says

        March 26, 2021 at 10:39 am

        Hi Iain, I would use a hard non-dairy spread (used to be called margarine) like Stork in a block, not a tub. Many of the spreadables aren't suitable for baking.
        You will also need to substitute the milk, of course, I have successfully used soya milk in baking, but I'm sure any of the plant-based milks are fine.
        Glad you like the cake and hope your friend does too. Cheers - Susie

        Reply
    7. Susie M says

      November 29, 2020 at 8:23 am

      5 stars
      This is the easiest and best recipe for ginger cake I’ve ever made, thanks!

      Reply
      • Susie Collings says

        December 01, 2020 at 4:13 pm

        Thanks for that - it's nice to know 🙂

        Reply
      • Claire Walsh says

        March 03, 2021 at 9:47 am

        Hi I’m going to bake this for my dad he loves iced ginger cake. Do you think he will love this recipe?

        Reply
    8. Claire says

      October 15, 2020 at 1:11 pm

      5 stars
      This is the best recipe for iced ginger that I’ve tried. Rich and autumnal in flavour, I’m sure it will become a favourite

      Reply
      • Susie Collings says

        October 16, 2020 at 12:35 pm

        Hi Claire, Thanks for that. It's good to know you like it - something to cheer up autumn and winter 🙂 Cheers - Susie

        Reply
    4 from 4 votes (1 rating without comment)

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    Hi, I'm Susie. Mostly I love cooking and baking, but combining work and home life often leaves me feeling that providing healthy, tasty food for my family is a chore. On those days I am decidedly an Everyday Cook...

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    A slice of Iced Ginger Cake on a plate with the rest of the cake in the background

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