This easy Ginger Cake is moist, fragrant and insanely delicious! The best ginger cake recipe whether making a sheet or loaf cake, no mixer required. Perfect for Bonfire night or Christmas though ginger fans will want to bake it year-round.
Preheat the oven to 180C/350F. Line a rectangular tin (mine was 23x29cm) with baking paper letting the edges hang over the sides.
Put the treacle, golden syrup and butter in a large bowl. Microwave for one minute, until the butter starts to melt. Stir together until the butter is completely melted. If you haven’t got a microwave you can heat this on the stove in a large pot over low heat.
Mix the milk and egg together then stir them into the bowl to combine.
Add the soft dark brown sugar and mix it in.
Sift the spices, flour and bicarbonate of soda over the bowl and stir together until you have a smooth batter.
Transfer the batter to the lined tin and level. Bake for 45 minutes at 180C (350F), until cake is risen and springy to the touch. Cool in the tin for 10 minutes then lift it out using the baking paper and cool on a wire rack.
Put the icing sugar in a bowl. Start adding water very gradually, mixing until you have a thick paste. Thin the glaze with some stem ginger syrup (or perhaps a little lemon juice for some contrast).
Drizzle the glaze over the cooled ginger cake, letting it drip down the sides. Scatter with chopped stem or crystallised ginger and sprinkles, if you like.
You can bake this cake in a loaf tin. The cake will be denser baked as a loaf cake and it will also need longer in the oven - around an hour. Cover the cake loosely with foil if it is colouring too much towards the end.