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Mary Berry Gingerbread Cake

Mary Berry Gingerbread Cake recipe
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Mary Berry Gingerbread Cake is a traditional British sponge made with black treacle or molasses, warming spices, and a soft buttery batter. The cake bakes into a moist, tender crumb with a deep ginger flavour, making it a favourite for Christmas and cosy afternoons.

Ingredients

Scale

  • 225g plain flour

  • 1 tsp baking soda

  • 2 tsp ground ginger

  • 1 tsp mixed spice

  • 100g butter

  • 100g soft brown sugar

  • 200g black treacle or molasses

  • 200ml milk

  • 1 large egg

  • 1 tbsp golden syrup (optional for extra moisture)

Instructions

  • Prepare the tin: Line a square baking tin with parchment for easy removal.

  • Heat the wet ingredients: Melt butter, sugar, treacle, and golden syrup together in a saucepan on low heat.

  • Warm gently: Stir until smooth, then remove from heat and allow to cool slightly.

  • Mix dry ingredients: Combine flour, baking soda, ginger, and mixed spice in a bowl.

  • Add warm mixture: Pour the melted mixture into the dry ingredients.

  • Add milk and egg: Whisk in milk and beaten egg until the batter becomes silky and lump-free.

  • Pour into the tin: Spread the batter evenly, tapping the tin lightly to release air bubbles.

  • Bake the cake: Bake at 160°C (320°F) for 40–50 minutes until risen and springy.

  • Check doneness: A skewer should come out clean from the centre.

  • Cool completely: Allow the cake to cool before slicing; flavour improves after resting.

Find it online: https://maryberrycooks.co.uk/mary-berry-gingerbread-cake/