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Triple Ginger and Spice Cake


  • Cake

  • 250g Butter

  • 250g Dark Muscarvardo Sugar

  • 250g Black Treacle

  • 300ml Milk

  • 2 eggs

  • 100g of stem ginger (found in syrup in supermarkets, I generally use 4 to 5 pieces)

  • 375g Plain Flour

  • 2tsp bicarb of soda

  • 1tsp ground allspice

  • 2tsp ground ginger

  • Icing

  • 3tsp syrup from stem ginger

  • Icing sugar


  1. Add Butter, Sugar and Black Treacle to a pan

  2. Gently heat until all has melted and combined

  3. Add Milk and mix till combined

  4. While waiting for it to cool weigh out dry ingredients into a large bowl and add the finely chopped stem ginger

  5. After a while beat the eggs into the butter and syrup mixture. Ensure it is cool enough so the eggs don't scramble, hand hot is fine

  6. Add the syrup mixture into dry ingredients and mix

  7. Pour into lined and greased cake tin. The recipe calls for 23cm square tin. I use a roasting tin which is more like 20 cm by 30 cm

  8. Bake in oven at 180C for about 1hour

  9. Once cooled streak with the icing made from ginger syrup and icing sugar.

  10. To make the icing just mix 3tbsp of syrup with sufficient icing sugar to make a stiff paste which you can dribble onto the cake


This makes a large amount of cake, If you are worried about the cake tin not being big enough I would put your tin on a large baking sheet to catch any spillage

I tried to add chocolate to this recipe.

I replaced 50g of flour with 50g of cocoa powder and added 100g of chopped dark chocolate to the cake mixture.

The cake was a little over done, I suspect this version needs less time in the oven but I will need to experiment more
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