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Helen's homemade Gingerbread Cake

There’s nothing we love more than a long walk on a blustery day then home to a log fire (dried logs of course) a cuppa and a slice of homemade Gingerbread cake…

The rich, sticky slice of deliciousness truly warms you on a cold day, I always make one for the festive period as it’s a family favourite and when friends pop in it’s a real treat - and a nice alternative to traditional Christmas cake.

The cake will keep for up to 5 days in a sealed container and actually improves with keeping as the rich flavours seep in - it never lasts that long in our home though!

Perfect with a cuppa, a tipple and a slice of blue cheese ( try it!). Enjoy!


  • 250g (8oz) butter or margarine, plus extra for greasing

  • 250g (8oz) dark muscovado sugar

  • 250g (8oz) black treacle

  • 375g (12oz) plain flour

  • 5 tsp ground ginger

  • 2 tsp ground cinnamon

  • 2 eggs beaten

  • 3 pieces stem ginger in syrup roughly chopped

  • 300ml (1/2 pint) milk

  • 2 tsp bicarbonate of soda

  • 1 tsp baking powder

  • 23x30 (9x12 ins) cake tin


  1. Lightly grease the tin and line the bottom with grease proof paper

  2. Heat the butter, sugar and treacle in a pan, stirring until smooth, cool slightly

  3. Sift in the flour, baking powder and ground spices, stir well then beat in the eggs and stem ginger

  4. Warm the milk in a small heavy pan and add the bicarbonate of soda.

  5. Pour into the gingerbread mixture and stir gently until thoroughly blended

  6. Pour the mixture into the prepared baking tin and bake in preheated oven at 160 degrees C/325F/gas 3 for about 1 hour until well risen and springy to touch

  7. Test with skewer to check fully baked though if not return and bake for 5/10 mins longer

  8. Leave to cool in the tin for a few minutes then turn out onto a wire rack

  9. Leave to cool completely the store in an airtight container for 3-5 days (improves with keeping)

  10. Slice and enjoy!

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