Claire’s Classic Ginger Cake

  • 1 hr 30 mins
  • Serves 8
  • Easy

Claire’s classic ginger cake is the most perfect light and moist afternoon treat for the whole family.

Using Goat’s Milk in this recipe boosts the goodness as it’s rich in prebiotics, slightly lower in lactose and bursting with vitamins and minerals (and we thought the great taste was enough of a reason to try!)

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  1. Pre heat oven to 180˚C/Fan 160˚C/Gas 4
  2. Grease and line 2 x 1lb loaf tins
  3. Melt the butter, treacle and syrup in a large saucepan over a low heat. Then, remove from the heat and set aside.
  4. Sift together flour, bicarbonate of soda and spices. Add to saucepan and mix thoroughly to form a smooth batter.
  5. Beat the egg and milk together. Add slowly to the saucepan, stirring until well mixed.
  6. Pour into the prepared loaf tins and bake for 35-40 minutes until risen and the cake springs back when touched.
  7. Remove from the oven and set aside. Allow the cakes to cool in the tin.
  8. Mix icing sugar with enough lemon juice to make it just runny, drizzle over the cakes and sprinkle with chopped ginger. Allow to set.
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