Delia Smith Ginger Cake

Delia Smith’s Ginger Cake is made with self-raising flour, baking powder, spreadable butter, golden caster sugar, large eggs, black treacle, ground ginger, milk, ground almonds, ginger syrup, and preserved stem ginger. This delicious Ginger Cake recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 12 people.

Delia Smith Ginger Cake Ingredients

• 225g (1¾ cups) self-raising flour
• 1 teaspoon baking powder
• 175g (¾ cup + 2 tbsp) spreadable butter
• 175g (¾ cup + 2 tbsp) golden caster sugar
• 3 large eggs
• 1 tablespoon black treacle (or molasses)
• 1 dessertspoon ground ginger
• 2 tablespoons milk
• 1 tablespoon ground almonds
• 2 tablespoons ginger syrup (from the preserved ginger)
• 7 pieces of preserved stem ginger

For the icing and topping:

• 225g (1¾ cups) white fondant icing sugar
• Juice of 1 large lemon

How To Make Delia Smith Ginger Cake

1. Preheat the oven: Set the oven to 170ºC, gas mark 3 (325ºF).
2. Warm the treacle: Put the tin of black treacle in a saucepan of hot water to make it easier to spoon.
3. Mix dry ingredients: Sift the flour and baking powder into a large bowl.
4. Combine main ingredients: Add butter, sugar, eggs, treacle, and ground ginger to the bowl. Use an electric mixer to blend for about 1 minute until smooth.
5. Add extra ingredients: Fold in the milk, ground almonds, and ginger syrup. Chop 5 pieces of stem ginger and mix them in too.
6. Bake the cake: Spread the mixture in a tin, level the top, and bake for 40–50 minutes until the cake is risen and firm.
7. Cool the cake: Let the cake cool in the tin for 10 minutes, then lift it out and place it on a wire rack to cool completely.
8. Make the icing: Sift icing sugar into a bowl. Add lemon juice to make it like thin cream. Spread icing over the cake and let it drip down the sides.
9. Add the topping: Cut the remaining 2 pieces of stem ginger into 15 pieces and arrange them on top of the cake.

Recipe Tips

• Warm the treacle: Warming the black treacle in hot water makes it easier to mix into the batter.
• Sift the flour well: Sifting the flour and baking powder together helps to make the cake light and airy.
• Use room temperature ingredients: Ensure the butter, eggs, and milk are at room temperature for a smoother batter.
• Fold gently: When adding the milk, ground almonds, and ginger, fold them in gently to keep the batter light.
• Cool completely: Let the cake cool fully before icing to prevent the icing from melting and running off.

What To Serve With Ginger Cake?

This delicious Ginger Cake pairs well with a dollop of whipped cream, a scoop of vanilla ice cream, a drizzle of caramel sauce, or a sprinkle of powdered sugar. It also can be served alongside fresh fruit, a cup of tea, a scoop of yogurt, or a light custard for a tasty dessert.

How To Store Leftovers Ginger Cake?

• Refrigerate: Let the leftover Ginger Cake cool to room temperature. Wrap it in plastic wrap or store it in an airtight container. It will be kept in the refrigerator for up to 1 week.
• Freeze: If you want to freeze the Ginger Cake, wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 3 months. To thaw, leave it at room temperature for a few hours before serving.

How To Reheat Leftovers Ginger Cake?

• In The Oven: Preheat your oven to 160ºC (325ºF). Place the cake on a baking tray and cover it loosely with foil. Heat for 10-15 minutes until warmed through.
• In The Microwave: Place a slice of cake on a microwave-safe plate. Heat on medium power for 20-30 seconds until warmed.

Delia Smith Ginger Cake Nutrition Facts

Serving Size: 1 slice (based on 12 servings)

• Calories: 326
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 75mg
• Sodium: 105mg
• Potassium: 148mg
• Total Carbohydrate: 44g
• Dietary Fiber: 1g
• Sugars: 30g
• Protein: 3g

Try More Delia Smith Recipes:

• Delia Smith Meringue
• Delia Smith Black Forest Gateau
• Delia Smith Dundee Cake
• Delia Smith Parkin Recipe