Prize winning ginger cake recipe

I’ve been meaning to share this family recipe for a while, and seeing it’s great for Halloween or Bonfire Night I thought it was time to make one and share.

This is a Wartime family recipe, which I have adapted somewhat. My Mum said it had won prizes, and I definitely think it’s a winner.

It’s an eggless cake but you would never know, it’s very moist and sticky and delicious. And as there aren’t any eggs in it you can easily make it a vegan cake.

Ginger Cake

2 cups of plain flour

1 cup of sugr

4 oz of fat ( this was originally lard,  I like butter but I’ve used half margarine and half oil today

2 to 3 teaspoons of ginger powder

pinch salt

1 cup hot water

2 tablespoons golden syrup

1 teaspoon of baking powder

1 teaspoon of bicarbonate of soda



Grease and line a loaf tin

Heat the oven to gas mark 4 or 180 C

  1. Melt the fat and golden syrup in the water
  2. Sieve the flour into a bowl with the sugar, ginger and salt
  3. Make a well and pour in the liquid
  4. Mix the bicarbonate of soda and baking powder with some vinegar in a cup, it will froth up, quickly pour into the mixture and beat everything together. Pour into the tin and bake for about an hour, watch the top doesn’t burn.

Delicious as it is, or buttered, or with custard as a pud.

6 thoughts on “Prize winning ginger cake recipe

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