Ginger spice cake

Recipe: Ginger spice cake


  • 2/3 cup dairy-free spread
  • 3/4 cup golden syrup
  • 1/2 cup firmly packed brown sugar
  • 2 1/2 cups plain flour, sifted
  • 1 1/2 teaspoons bicarbonate of soda, sifted
  • 1 1/2 tablespoons ground ginger, sifted
  • 2 teaspoons mixed spice, sifted
  • Glace icing – 2 cups icing sugar mixture, sifted
  • 2 tablespoons lemon juice
  • 2 teaspoons dairy-free spread, melted


  1. Preheat oven to 180°C/160°C fan-forced. Grease a 22cm fluted ring pan.
  2. Place spread, syrup, sugar and 3/4 cup cold water in a saucepan over medium heat. Cook, stirring, until combined. Remove from heat. Set aside for 10 minutes.
  3. Add flour, bicarbonate of soda, ginger and mixed spice. Stir to combine. Pour mixture into prepared pan. Bake for 45 minutes or until a skewer inserted into cake comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
  4. Make Glace icing: Place icing sugar in a bowl. Add lemon juice and spread. Stir until smooth. Place cake on a plate. Drizzle with icing. Serve.

Number of servings (yield): 4

Meal type: dessert

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)