Golden Syrup Gingerbread Cake

Golden Syrup Gingerbread Cake

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Serve this lovely light and spicy gingerbread cake warm with icecream for a real treat. You can use molasses or golden syrup depending on which flavour you prefer, molasses is darker.

Jackie Smith

Makes: 1 cake

  • 1 1/2 cups (185g) plain flour
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon bicarb soda
  • 1/2 teaspoon salt
  • 125g margarine
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1/2 cup light molasses or golden syrup
  • 1/2 cup boiling water

Preparation:25min  ›  Cook:30min  ›  Ready in:55min 

  1. Preheat oven to 180 degrees C. Grease and flour a 23cm round pan. Sift together flour, ginger, cinnamon, baking powder, bicarb soda and salt. Set aside.
  2. In a large bowl, cream margarine and brown sugar until light and fluffy. Beat in the egg and molasses or golden syrup. Add flour mixture and water. Beat until smooth.
  3. Pour batter into pan. Bake for 30 to 35 minutes, or until a skewer inserted into cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and serve warm.

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Reviews (1)


The texture was pretty good! I thought it was a bit bland because I ate a slice on its own. Next slice will definitely have to be with something like icecream, cream or a fruit salad. But otherwise, pretty good. If I make this again, I think it would be a good idea to add glazed cherries and dried fruit. - 22 May 2016

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