Mary Berry Spiced Ginger Cake Recipe

Mary Berry’s Spiced Ginger Cake is a moist, rich, and warmly spiced cake, perfect for cozy afternoons or festive occasions. This classic recipe combines dark brown sugar, golden syrup, ground ginger, and warm spices to create a flavorful and aromatic cake. It’s easy to make, keeps well, and tastes even better the next day.

What is Mary Berry Spiced Ginger Cake?

Mary Berry’s Spiced Ginger Cake is a soft, moist, and slightly sticky loaf or traybake, infused with ground ginger, cinnamon, mixed spice, and golden syrup. It has a deep, warming flavor, making it perfect for autumn, winter, or afternoon tea.

Other Popular Recipes

• Mary Berry Hot Cross Buns
• Delia Smith Chocolate Roulade
• Mary Berry Blackcurrant Jam

Why You Should Try This Recipe

• Moist and Flavorful – A perfect balance of ginger and spices.
• Easy to make – Simple mixing method, no special equipment needed.
• Perfect for Keeping – Stays fresh for up to 5 days.
• Great for Gifting – A wonderful homemade treat.
• Pairs Well with Tea or Coffee – The ideal tea-time cake.

Ingredients Needed to Make Mary Berry Spiced Ginger Cake

For the Cake:

• Plain Flour (225g) – Provides structure.
• Bicarbonate of Soda (1 tsp) – Helps with rise and texture.
• Ground Ginger (2 tsp) – The main spice for warmth.
• Ground Cinnamon (1 tsp) – Adds warmth and depth.
• Mixed Spice (½ tsp, optional) – Enhances the festive flavor.
• Butter (100g, unsalted, softened) – For richness.
• Dark Brown Sugar (100g) – Adds deep caramel flavor.
• Golden Syrup (175g) – Keeps the cake moist and sticky.
• Black Treacle or Molasses (50g, optional) – For extra richness.
• Milk (150ml, warm) – This creates a smooth batter.
• Egg (1 large, beaten) – Binds the ingredients together.

For the Optional Glaze:

• Icing Sugar (100g, sifted) – For a light, sweet glaze.
• Lemon Juice (2 tbsp) – Balances sweetness with tang.

Optional Additions:

• Stem Ginger (2 tbsp, finely chopped) – Adds extra spice and texture.
• Chopped Walnuts or Pecans (50g) – For a nutty crunch.

Equipment Needed

• Mixing bowls
• Whisk or wooden spoon
• Loaf tin (900g/2lb) or a square baking tin (20cm)
• Baking parchment
• Sieve

Instructions to Make Mary Berry Spiced Ginger Cake

Step 1: Prepare the Baking Tin

1. Preheat oven to 160°C (320°F) fan / 180°C (350°F) conventional.
2. Line a 900g loaf tin or square baking tin with parchment paper.

Step 2: Sift the Dry Ingredients

1. In a large mixing bowl, sift together the flour, bicarbonate of soda, ground ginger, cinnamon, and mixed spice.
2. Stir in the dark brown sugar to ensure even distribution.

Step 3: Melt the Wet Ingredients

1. In a small saucepan, gently heat the butter, golden syrup, and black treacle until melted and combined.
2. Remove from heat and let cool slightly.

Step 4: Make the Batter

1. Slowly pour the warm milk into the flour mixture, stirring continuously.
2. Add the melted syrup mixture and beaten egg, whisking until smooth.
3. If using, fold in chopped stem ginger or nuts.

Step 5: Bake the Cake

1. Pour the batter into the prepared tin and smooth the top.
2. Bake for 40-50 minutes or until a skewer inserted into the center comes out clean.
3. Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack.

Step 6: Add the Glaze (Optional)

1. Mix icing sugar and lemon juice until smooth.
2. Drizzle over the cooled cake for a tangy finish.

Step 7: Serve and Enjoy

1. Slice and serve with butter, cream, or a cup of tea.
2. Store in an airtight container for up to 5 days.

What Goes Well With Mary Berry’s Spiced Ginger Cake

• Clotted Cream or Butter – Enhances the richness.
• Cup of Tea or Coffee – A perfect pairing.
• Caramel Sauce Drizzle – For extra indulgence.
• Vanilla Ice Cream – A warm-cold contrast.
• Chopped Nuts or Crystallized Ginger – Adds texture.

Expert Tips for Making the Best Spiced Ginger Cake

• Use Fresh Ginger for an Extra Kick – Grate a little fresh ginger into the batter.
• Let It Mature for a Day. The flavors deepen overnight.
• Don’t Overmix the Batter – Keeps the cake light and fluffy.
• For Extra moisture – Brush with warm honey after baking.
• Wrap in Parchment to Keep Fresh – Helps retain moisture.

Easy Variations of Mary Berry Spiced Ginger Cake

• Sticky Toffee Ginger Cake – Add chopped dates and toffee sauce.
• Chocolate Ginger Cake – Mix in dark chocolate chips.
• Vegan Ginger Cake – Swap butter for vegan spread and egg for flaxseed egg.
• Gluten-Free Ginger Cake – Use gluten-free flour.
• Extra Spiced Cake – Add nutmeg or allspice for warmth.

Best Practices to Store Mary Berry Spiced Ginger Cake

• Room Temperature – Store in an airtight container for up to 5 days.
• Refrigerate for Longer Storage – Keeps for up to 10 days.
• Freeze for up to 3 Months – Wrap slices in cling film and thaw when needed.

Nutrition Value (per slice):

• Calories: 280
• Protein: 4g
• Carbohydrates: 45g
• Fat: 10g
• Fiber: 2g

FAQs

How do I keep ginger cake moist?

Store it in an airtight container, and for extra moisture, brush it with warm honey or syrup after baking.

Can I use fresh ginger instead of ground ginger?

Yes! Use 1 tbsp grated fresh ginger for a stronger flavor.

Can I make this cake in advance?

Yes! The cake tastes even better after a day as the flavors develop.

How do I make this cake gluten-free?

Swap plain flour for a gluten-free flour blend with xanthan gum.

Final Words

Mary Berry’s Spiced Ginger Cake is a rich, comforting, and timeless bake, perfect for autumn evenings, Christmas treats, or afternoon tea. With its warm, spiced aroma and sticky texture, it’s a cake that gets better over time. Try this recipe today and enjoy a slice of classic British baking at its finest!

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