Triple Ginger and Spice Cake


  • 250g pack butter
  • 250g/9oz dark muscovado sugar
  • 250g/9oz black treacle
  • 300ml/10fl oz milk
  • 2 large eggs
  • 100g/4oz stem ginger in syrup,
  • finely chopped
  • 375g/13oz plain flour
  • 2 tsp bicarbonate of soda
  • 1 tsp ground allspice
  • 2 tsp ground ginger
For the icing:
  • 3 tbsp ginger syrup from the jar
  • 5 tbsp icing sugar, sifted


  1. Butter and line a 23cm-square baking tin (or use a shallow roasting tin, about 30x20cm). Preheat the oven to 160°C/140°C fan/gas 3. Gently melt together the butter, sugar and treacle in a pan. Take off the heat then stir in milk.  Beat in the eggs.
  2. Mix the chopped ginger and dry ingredients in a large bowl, and make a well in the centre.   
  3. Pour in the melted mix then stir to a smooth batter.
  4. Pour into the tin, then bake for 1 hour until risen and firm and a skewer inserted into the centre comes out clean. Resist taking a peek beforehand as this cake can easily sink. Cool in the tin, then ice (or wrap well and keep in a cool, dry place for up to a week).
  5. Stir together the syrup and icing sugar to make the icing and drizzle over. Cut into sixteen squares.
  6. If you can resist cutting it, the cake is the best eaten a day or two after baking, when it gets even stickier.

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