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Denyse’s Very Simple Ginger Cake by The Wooden Spoon Preserving Co

Proud members of the Guild of Fine Foods, The Wooden Spoon Preserving Co produce a unique range of traditional and contemporary preserves using natural ingredients. From award winning Pilgrims Raspberry Jam to Ginger Curd, The Wooden Spoon Preserving co are sure to surprise you. You can find them on SHOPS hereginger-cake-v2-624x280


6 oz (170g) Butter (or 150ml vegetable oil)

7oz (200g) Black Treacle

2 oz (57g) Dark Muscovado Sugar

12oz (340g) Plain Flower

2 teaspoons Ground Ginger

1 teaspoon Ground Mixed Spice

2 medium sized eggs

1 tablespoon Diced Ginger

syrup to drizzle

150ml Warmed milk

1 teaspoon Bicarbonate of Soda



  1. Heat oven to 150C (300F or gas mark 2)
  2. Gently heat oil or butter in saucepan, add treacle, and sugar
  3. When all ingredients melted, leave to cool. Meanwhile, sieve all dry ingredients into a large mixing bowl
  4. Make a well in the centre and pour treacle mix and warmed milk (reserving a little for the bicarbonate of soda
  5. Mix well then add the beaten eggs and bicarbonate of soda. Stir and pour into a lined loaf tin
  6. Bake for approx 75mins (worth putting baking paper over loaf halfway through baking process to avoid burnt edges
  7. When cooked leave in tin to cool, but drizzle ginger syrup over the top so that it steeps into the cake
  8. Once cooled, wrap in tin foil or airtight container, best eaten the next day if can wait that long!

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