Gingerbread Cake - The Baking Explorer

Gingerbread Cake

This gorgeous spicy golden Gingerbread Cake is part of a set of recipes put together by Schwartz to get you started into the world of baking. They have put together a selection of simple, traditional and tasty recipes that are all easy to make and delicious to eat. From a chocolate drizzle cake to a light fruit cake, they are great recipes for less experienced bakers who still want to create something attractive and delicious. You can see the full list of recipes by clicking here. I decided to make the Gingerbread Cake because it sounded warming and seasonal.

I started by melting 100g butter, 225g golden syrup and 50g soft light brown sugar on a low-medium heat.

Once it was smooth and golden, I left it to cool slightly.

In a bowl I beat together 2 eggs and 150ml milk.


I used Blue Diamond Almond Breeze milk again, this time the unsweetened version as this cake has lots of golden syrup in it to provide sweetness. Almonds are one of the healthiest nuts in the world, so it’s good to know you are getting some extra nutritional value your baking. You can read more about the health benefits here.


In another bowl I sifted in 225g plain flour, 1 tsp bicarbonate of soda, 2 tsp Schwartz Ground Ginger and 2 tsp Schwartz Mixed Spice.

I’ve been using Schwartz spices for years and I’m a big fan of their range. They are probably the most recognisable herb and spice brand in the UK with the distinctive shape and colour of their bottles. They have a huge selection of spices which are perfect for baking, and a great variety of herbs too. I use their Perfect Shake range a lot in my cooking. They’re great for adding flavour to dishes like risotto, stir fry and casserole.

On with the Gingerbread Cake… I poured the egg mixture and sugar mixture into the flour and mixed well.

I spooned the mixture into a lined loaf tin.

I baked on 150C/300F/Gas Mark 2 for 1 hour and 30 minutes until it was a rich gold colour.

Once cool, I dug in! Wow this Gingerbread Cake is full of flavour and deliciously moist and light too. I enjoyed it with some cream poured on top, but it’s great on it’s own too. I was really pleased with how this turned out. The Gingerbread Cake is best after a week stored in an air tight container, so the flavours can develop. If you can’t wait that long, like me, the good news is it’s yummy on the day it’s made too. This would be a great recipe for a Christmas gift as the cake will keep till after New Year if you make it next week.

Check out Schwartz’z website for more easy to make and delicious cake recipes!



Gingerbread Cake
  • 100g Butter
  • 225g Golden syrup
  • 50g Light brown sugar
  • 2 Eggs
  • 150ml Milk
  • 225g Plain flour
  • 1 tsp Bicarbonate of soda
  • 2 tsp Schwartz Ground Ginger
  • 2 tsp Schwartz Mixed Spice
Melt the butter, golden syrup and light brown sugar on a low-medium heat. Once it is smooth and golden, leave it to cool slightly
In a bowl beat together the eggs and milk
In another bowl sift the plain flour, bicarbonate of soda, Schwartz Ground Ginger and Schwartz Mixed Spice
Pour the egg mixture and sugar mixture into the flour and mix well
Spoon the mixture into a lined loaf tin
Bake on 130C Fan/150C/300F/Gas Mark 2 for 1 hour and 30 minutes until it is a rich gold colour

NB. This post was created in association with Schwartz, all opinions are my own.

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