Preserved Ginger Cake with Lemon Icing

20160807_202208I’ve had this recipe for ages after it appeared in a Sunday supplement (literally years ago) from my Dad’s newspaper! He’s got the original one so I’ve only got a photocopy although it is available onlineΒ now, but uses a slightly different method which is essentially just mix all the ingredients together in a bowl and mix with an electric whisk! I’ll go through the method from the copy though but feel free to use either.



  • 175g / 6oz butter (or margarine)
  • 175g / 6oz caster sugar
  • 3 eggs
  • 2tbsp ginger syrup (from preserved ginger)
  • 1tbsp black treacle
  • 225g / 8oz self-raising flour
  • 2tsp ground ginger
  • 1tbsp ground almonds
  • 2tbsp milk
  • 5 pieces preserved ginger in syrup, chopped


  • 225g / 8oz icing sugar
  • Juice of 1 lemon
  • 2 pieces preserved ginger in syrup

First preheat the oven to 170C / 325F / Gas 3 and prepare an oblong cake tin 10.75in x 7in x 1.25in (27cm x 17.5cm x 3cm) by greasing and lining with baking parchment – I don’t have a cake tin this shape so I used a square tin instead!

Mix the butter and sugar together until its light and fluffy then after beating the eggs, adding a little at a time until its all mixed in. Fold in the ginger syrup and black treacle first then when they are incorporated, fold in the flour and ground ginger a tablespoon at a time. After I added the syrup and treacle I have to admit the mixture looked a strange consistency but once the flour was in it was much better. Add the ground almonds, milk and then the chopped pieces of ginger.

Once this is done pour it into the tin and bake it for 45-50 minutes or until its risen and springy and coming away from the sides. Mine was in for 45 minutes although I think it would have been ok with a couple of minutes less.

Leave it in the tin for 10 minutes and then turn it out onto a wire rack to cool fully – don’t try and ice it when its still warm!

Sift the icing sugar into a bowl and add the lemon juice a little at a time until its the consistency of thin cream – if its anything like mine you won’t need all the lemon juice so don’t add it all at once! Spread the icing over the cake, don’t worry if it dribbles down the side although maybe put a board under it to save having to mop it all up! At this point you can add additional chunks of ginger as the recipe recommends but I left it just iced.


I was concerned that the cake ended up a little dry but others who tried it assured me it wasn’t. My husband would confirm that I can be far too critical and worry about things too much! Either way the cake tastes lovely, the ginger is warming and the lemon icing complements it well.


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