Winter Warming Ginger Cake January 24 2022

Let's face it, there's nothing better than a long walk on a super fresh, super crisp winters day.  The feeling of the low winter's sun on your face is hard to beat.

Until you've tried this cake!

This cake is just perfect for those winter afternoons after that perfect winter walk. 

Imagine sitting in front of a roaring fire (ok, or a radiator), defrosting your tootsies on the hearth and warming your fingers with your favourite mug of **insert your favourite beverage here** (for me it would be a coffee) and the perfect slice of ginger cake. 
My favourite mug is featured in the images with this cake! It's from My Fresh Nest and you can find it here.

I will pop a little disclaimer here that this is not like that well known ginger loaf, but it's equally delicious.  Think of it more like a cakey version of a ginger nut biscuit!  The top of the cake is akin to a volcanic landscape.  The bicarb creates a plethora of little air bubbles all vying to escape the mix, so you're left with all these intricate little craters on the surface of your cake.  

The warmth from the ginger is so warming and eating this cake is like being on the receiving end of a huge warm hug.  

The recipe states that you should allow the cake to cool before serving, but I reckon this would make an awesome dessert if served warm and with a healthy dollop of vanilla ice cream/fresh cream and a drizzle of caramel sauce.


  • 200g (7oz) Self Raising Flour
  • 200g (7oz) Castor Sugar
  • 1 tsp Ground Ginger (I doubled this as I LOVE ginger!)
  • 1 tsp Bicarbonate of Soda
  • 55g (2oz) Margarine*
  • 1 egg - beaten
  • 2 tbsp Golden Syrup
  •  240ml (9fl oz) Hot Water


  • Preheat oven to 180 degrees and line an 11x7" cake tin**
  • In a large bowl add the flour, sugar, ginger and bicarb and give it all a good mix
  • Rub the margarine into the floury gingery mixture until it resembles breadrumbs
  • Add the beaten egg, the syrup and the hot water and give it all a good mix with a wooden spoon. 
  • Pour into your prepared cake tin and bake for 35-40mins

The cake will be springy to the touch when ready and allow it to cool before cutting into squares, or serve warm as discussed above.

Easy as that!

I'd love to hear from you if you try this!  Did you maybe put your own spin on the recipe?

Happy caking
K x


*you can make this dairy free by using block margarine at this step

**I use a fab little tin I found in Poundland, baking equipment doesn't always have to be expensive.