Mary Berry Ginger Loaf Cake Recipe

This sticky, spiced Mary Berry Ginger Loaf Cake is made with dark treacle, golden syrup, and ground ginger, and ready in 1 hour 20 minutes. Slicing through the dark, fragrant crust reveals a wonderfully soft and moist crumb inside. I love how the rich molasses aroma fills the kitchen as it bakes.

Why This Classic Works

The melt-and-mix method takes all the fuss out of baking a traditional sponge. You just gently heat the butter, sugar, and syrups together until smooth before whisking in the dry ingredients.

I used to worry about the cake sinking in the middle, but I learned that opening the oven door too early drops the temperature drastically. Keeping it closed ensures that beautiful, even rise every single time.

Mary Berry Ginger Loaf Cake Ingredients

• 225g self-raising flour
• 1 tsp bicarbonate of soda
• 1 tbsp ground ginger
• 1 tsp mixed spice
• 115g unsalted butter, diced
• 115g dark muscovado sugar
• 115g black treacle
• 115g golden syrup
• 1 large egg, beaten
• 275ml full-fat milk

How To Make Mary Berry Ginger Loaf Cake

1. Preheat and Prep: Preheat your oven to 160C (140C fan) and line a 900g (2lb) loaf tin with non-stick baking paper.
2. Melt the Sugars: In a large pan, gently heat the butter, sugar, treacle, and golden syrup until melted and smooth, then remove from heat.
3. Mix Dry Ingredients: In a separate bowl, sift together the flour, bicarbonate of soda, ground ginger, and mixed spice.
4. Combine the Batter: Pour the warm syrup mixture into the dry ingredients, stirring well, then beat in the egg and milk until completely smooth.
5. Bake the Loaf: Pour the thin batter into the prepared tin and bake for 50 to 60 minutes until a skewer inserted comes out clean.

Recipe Tips

• Measure syrups easily: Coat your measuring spoon or scales with a little oil before weighing the treacle to stop it from sticking.
• Use a large pan: The wet mixture needs to be combined with the dry ingredients, so using a roomy saucepan saves washing up an extra bowl.
• Let it mature: Wrapping the cooled cake in baking paper and foil and leaving it for a day or two makes it even stickier.

What To Serve With Ginger Loaf Cake

This rich, spiced cake needs little more than a hot cup of strong tea. For dessert, a generous dollop of clotted cream or warm vanilla custard balances the fiery ginger notes perfectly.

How To Store

Keep the cake wrapped tightly in baking paper and tin foil in an airtight container at room temperature for up to a week. You can also freeze the whole loaf or individual slices for up to three months.

FAQs

Can I use light brown sugar instead of dark muscovado?

You can, but the cake will have a lighter colour and a slightly less intense caramel flavour.

Why did my ginger cake sink in the middle?

This usually happens if the oven door is opened before the structure has set, or if too much raising agent was used.

Can I bake this in a square tin?

Yes, an 18cm square tin works well, but you will need to reduce the baking time to around 35 to 40 minutes.

Nutrition

• Calories: 285 kcal
• Total Fat: 11g
• Saturated Fat: 7g
• Cholesterol: 35mg
• Sodium: 210mg
• Total Carbohydrate: 45g
• Protein: 3g

Try More Recipes:

• Mary Berry Dundee Cake Recipe
• Mary Berry Easy Cheesecake Recipe
• Mary Berry Courgette Cake Recipe