Delia Smith’s Ginger Cake isn’t just a cake — it’s a kitchen hug.
Rich, spicy, and soft enough to sink a fork into without a fight.
I made this one on a cold afternoon, and it made the whole house smell like golden syrup and warm ginger spice.
No crazy ingredients, no fancy technique. Just honest baking that feels like home.
Why This Ginger Cake Works So Well
- Big, bold ginger flavor that actually sticks with you
- Melt-in-your-mouth texture thanks to hot water and syrup
- One bowl, one spoon: no mixer needed
- Easy enough for beginners but tasty enough for real bakers
- Great fresh, even better the next day once the spices deepen
Ingredients (And Why They Matter)
- Self-raising flour: brings the lift so the cake rises light
- Sugar: gives sweetness and helps hold moisture
- Ground ginger: the real heart of that warm spice flavor
- Bicarbonate of soda: reacts with hot water for extra rise
- Margarine: keeps it tender and light (butter works too)
- Free-range egg: binds everything together
- Golden syrup: sticky, rich, old-school flavor
- Hot water: makes the batter silky and helps the cake stay soft
How to Make It
- Preheat and Prep
Set the oven to 180°C (350°F). Grease and line a 28×18cm (11×7-inch) baking tin with baking paper. - Mix the dry stuff
In a big bowl, stir together flour, sugar, ginger, and bicarbonate of soda. - Rub in the margarine
Use your fingertips to work the margarine into the dry mix until it looks like breadcrumbs. - Add the wet ingredients
Stir in the beaten egg, golden syrup, and hot water with a wooden spoon. It’ll look loose — that’s good. - Bake
Pour the batter into the prepared tin. Bake in the center of the oven for 35–40 minutes until the top is golden and springy to the touch. - Cool and Slice
Let it cool completely in the tin before cutting into generous squares.
Common Mistakes and How to Fix Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Cake sinks | Oven too hot or batter too wet | Stick to 180°C, measure carefully |
| Cake dry | Overbaked or not enough hot water | Check at 35 minutes, don’t overmix |
| Cake bland | Too little ginger | Always use full teaspoon of ground ginger |
| Cake sticks | Forgot to line tin properly | Always use baking paper |
What to Serve With It
- A dollop of thick whipped cream
- Warm vanilla custard poured over
- A scoop of good vanilla ice cream
- Sharp cheddar cheese for a salty contrast (trust me)
How to Store and Reheat
Storage:
Cool completely, then wrap tightly in plastic or foil. Keeps well at room temperature for 3–4 days.
Freezing:
Wrap cooled slices individually in cling film and foil. Freeze for up to 3 months.
Reheating:
- Microwave: 15–20 seconds on medium power.
- Oven: 300°F (150°C) wrapped in foil for about 10 minutes.
- Stovetop steaming: Good if you want it really soft again — low simmer for 5–7 minutes.
A Quick Bite of History
Ginger cake has deep roots in British baking, going back to when spices first hit English kitchens centuries ago.
Delia’s version keeps it classic: simple, spicy, and made with golden syrup — no fancy extras needed.
It’s the kind of cake you want on cold evenings with a big cup of tea.
Try More Delia Smith Recipes:
Delia Smith Ginger Cake
Description
Delia Smith’s Ginger Cake is rich, sticky, and warmly spiced, baked with simple old-fashioned ingredients for a perfect homemade treat.
Ingredients
Instructions
- Preheat oven to 180°C (350°F). Grease and line a 28×18cm tin.
- In a bowl, mix flour, sugar, ginger, and bicarbonate.
- Rub in margarine until mixture looks like breadcrumbs.
- Stir in egg, syrup, and hot water until smooth.
- Pour into tin. Bake 35–40 minutes until golden and springy.
- Cool fully in tin, then slice into squares.
Notes
- Use fresh ground ginger if possible for best flavor.
- Don’t swap out golden syrup — it gives the right sticky texture.
- Batter should look loose before baking — that’s normal.
- Freezes like a dream if you want to save extra slices.