This sticky, moist Mary Berry Spiced Ginger Cake is made with black treacle, stem ginger, and warm spices, and ready in 1 hour 15 minutes. The scent of dark sugar and spices fills the kitchen as the batter bakes into a deep, fragrant sponge. I love making this loaf during colder months when a comforting slice is exactly what we need.

Why This Classic Works

Baking traditional cakes often leaves me worried about a dry crumb, but the treacle and golden syrup here prevent that completely. I learned early on that gently melting the sugars and fats together is the secret to the incredibly moist texture.

The first time I tried this, I rushed the melting step and the sugars did not dissolve properly. Now, I always keep the heat low, ensuring a smooth, glossy base that guarantees a perfectly even bake.

Mary Berry Spiced Ginger Cake Ingredients

225g self-raising flour
1 tsp baking powder
1 tbsp ground ginger
1 tsp mixed spice
100g butter, cubed
100g light muscovado sugar
100g black treacle
100g golden syrup
2 large eggs, beaten
4 tbsp whole milk
3 pieces stem ginger from a jar, finely chopped

How To Make Mary Berry Spiced Ginger Cake

Preheat and prep: Preheat the oven to 160C (140C fan). Line a 900g loaf tin with baking parchment.
Melt the wet base: In a saucepan, gently heat the butter, muscovado sugar, black treacle, and golden syrup over low heat until completely melted and smooth. Remove from heat and cool slightly.
Combine dry ingredients: Sift the self-raising flour, baking powder, ground ginger, and mixed spice into a large mixing bowl.
Mix wet and dry: Pour the warm syrup mixture into the dry ingredients. Add the beaten eggs, milk, and chopped stem ginger, stirring with a wooden spoon until just combined into a smooth batter.
Bake the cake: Pour the batter into the prepared tin. Bake for 50 to 55 minutes until a skewer inserted into the centre comes out clean.
Cool before serving: Leave the cake to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.

Recipe Tips

Weigh sticky ingredients carefully: Coat your measuring spoon with a little vegetable oil before measuring the treacle and golden syrup so they slide off easily.
Do not overmix the batter: Once the wet and dry ingredients are combined, stop stirring to ensure the sponge stays tender and light.
Age the cake: This cake gets even better and stickier if wrapped in baking parchment and foil, then left for a day before eating.

What To Serve With Spiced Ginger Cake

A generous slice of this cake pairs naturally with a strong cup of black tea or a milky coffee. For a proper dessert, serve it warm with a spoonful of clotted cream or a drizzle of warm custard to cut through the rich spices.

How To Store

Keep the cake in an airtight container at room temperature for up to 5 days. It actually becomes softer and stickier over time. You can also freeze the whole cake or individual slices wrapped tightly in cling film for up to 3 months.

FAQs

Can I use dark muscovado sugar instead of light?

Yes, dark muscovado sugar works well and gives an even deeper, richer molasses flavour. The cake will just be slightly darker in colour.

Why did my cake sink in the middle?

Sinking usually happens if the oven door is opened too early or if the baking powder is expired. Wait until the last 5 minutes of baking to check it with a skewer.

Can I bake this in a round tin?

You can use an 18cm round cake tin, but you will need to reduce the baking time to around 40 to 45 minutes.

What if I do not have stem ginger?

You can leave it out, but the cake will lack the fiery, chewy bursts of ginger. Crystallised ginger can be used as a substitute if soaked briefly in hot water first.

Nutrition

Calories: 265 kcal
Total Fat: 9g
Saturated Fat: 5g
Cholesterol: 55mg
Sodium: 220mg
Total Carbohydrate: 42g
Protein: 4g

Try More Recipes:

Mary Berry Seed Cake Recipe
Mary Berry Small Christmas Cake Recipe
Mary Berry Salted Caramel Cake Recipe