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–+ servings
Two slices of Iced Ginger Cake on a plate with the rest of the cake behind
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4 from 4 votes

Iced Ginger Cake

Iced Ginger Cake is moist and warming - and easy to make.
Prep Time25 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 55 minutes
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

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.