4.8/5 rating (4 votes)

Honey and Stem Ginger Cake

  • Ready in:
  • 1 hr
  • Serves:
  • 6 - 8
  • Complexity:
  • easy


  • 125g butter
  • 100g soft brown sugar
  • 150g honey
  • 1 x 15 ml spoon of water
  • 175g self-raising flour
  • half teaspoon ground mixed spice
  • 2 x 5 ml spoons ground ginger
  • 2 standard eggs lightly beaten
  • 50g stem ginger in syrup, roughly chopped
  • Method

    Preheat the oven to 180°C/gas 4

    Grease and line a 450g/ 1lb loaf tin with baking paper.

    Put the butter, sugar, honey, water and stem ginger into a saucepan and stand over a gentle heat until the butter has melted and the sugar dissolved.

    Remove from the heat and leave to cool for 10 minutes.

    Sieve the flour, spice and ground ginger into a bowl. Pour in the melted butter mixture and eggs, adding a little at a time and mix thoroughly.

    Pour the mixture into the prepared tin and bake for 45 minutes or until deep golden brown and firm to touch. A skewer should come out clean when pushed into the cooked cake.

    Leave to cool in the tin for 10 minutes and then turn out onto a wire rack to cool completely.

    Comments (1)

    • Sally


      22 October 2015 at 11:19 | #

      I made this cake for a party and found that it keeps really well in a tin for up to two week. It went nice and sticky!


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