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I may be longing for Spring, I may be clinging to the sight of every brave bulb that is pushing it’s way through the soil, I may be trying to convince myself that Winter is nearly over; but there is no denying one simple fact….it is absolutely freezing!!

My lovely cooling Peppermint Creams, light Angel’s Food Cakes and dainty Shortbread just aren’t going to hit the spot right now.  I need my warming, moist, spicy Ginger cakes.

You Will Need:

8oz margarine

8oz self raising flour

4oz soft brown sugar

2oz caster sugar

3 medium eggs

1 tablespoon black treacle

1 1/2 tablespoons semi skimmed milk

5 teaspoons ground ginger

1/2 teaspoon baking powder

1 teaspoon vanilla

For the topping:

7oz icing sugar

3oz margarine

2 tablespoons golden syrup

2 teaspoons ground ginger

1 1/2 teaspoons semi skimmed milk


  • Preheat oven to 140
  • Cream together the margarine and both types of sugar.
  • Stir in the treacle and stir until combined
  • Add the vanilla, ground ginger and eggs and beat well.
  • Add the milk and beat well.
  • Stir in the flour and baking powder using a figure of eight motion.
  • Place the mixture into 12 muffin cases.

  • Bake for 10 mins before reducing the oven to 120 and turning the cake tray.
  • Bake for 5 more minutes.
  • Switch off the oven and leave the cakes inside for 5 minutes.
  • Remove from the oven and allow to cool.

To make the topping:

  • Beat the margarine until it begins to pale.
  • Add the syrup and ground ginger and beat until the mixture becomes a little bit ‘fluffy’.
  • Mix in the milk and beat well.
  • Add the icing sugar and mix until the topping takes on a creamy, shiny texture.
  • Spoon on top of each cake and spread to edges.
  • I have topped with a little grated chocolate.

Happy baking.

Love Rachel


<Vintage Folly

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