Ginger cake with honey and spice syrup

Dripping with honey and spice syrup, this rich, dense ginger cake makes an elegant end to a special meal. Serve with a drizzle of double cream.

  • 1 hr cooking
  • Serves 12
  • Print


Ginger cake with honey and spice syrup
  • 125 gram butter
  • 2 eggs
  • 1/4 cup (90g) treacle
  • 1/2 cup (110g) firmly packed dark brown sugar
  • 1 cup (120g) ground almonds
  • 1/2 cup (75g) plain flour
  • 1/2 cup (75g) self-raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 3 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 cup (60ml) milk
  • 1 1/2 cup (375ml) water
  • 1/2 cup (120g) honey
  • 1 cinnamon stick
  • 1/2 teaspoon mixed spice


Ginger cake with honey and spice syrup
  • 1
    Have butter and eggs at room temperature.
  • 2
    Preheat oven to 200°C/400°F. Grease deep 20cm (9-inch) square cake pan; line base and sides with baking paper, extending paper 5cm (2-inches) above sides of pan.
  • 3
    Beat butter, treacle and sugar in small bowl with electric mixer until creamy. Beat in eggs, one at a time; transfer mixture to large bowl. Stir in ground almonds, then sifted dry ingredients and milk, in two batches.
  • 4
    Spread mixture evenly into pan. Bake about 40 minutes.
  • 5
    Meanwhile, make honey and spice syrup. Stir ingredients in small saucepan over high heat until boiling. Reduce heat, simmer, uncovered, without stirring, about 5 minutes, or until thickened slightly.
  • 6
    Stand cake in pan 5 minutes before turning, top-side up, onto wire rack over tray. Pour three-quarters of the hot syrup over hot cake. Serve cake warm or cold with remaining syrup.


You can use golden syrup instead of treacle.