Gingerbread Cake


Mixture Continued...
85 gm Stork margarine 225 gm plain flour
55 gm soft brown sugar 3 rounded tspn ground ginger
2 heaped tbspn golden syrup 1 rounded tspn mixed spice
1 heaped tbspn marmalade 1 tspn bicarbonate of soda
150 ml milk  


  1. Pre-heat the oven to 180° C.
  2. Line the bottom and sides of a 7 inch cake tin (removable bottom is best) with ovenproof paper.
  3. Melt some butter or margarine and lightly paint the paper lining.
  4. Put the stork margarine, sugar, golden syrup, marmalade and milk into a saucepan and over a low heat, stir until the butter and sugar is dissolved.
  5. Remove from the heat and allow to cool.
  6. Sieve the flour, ground ginger, mixed spice and bicarbonate of soda into a mixing bowl.
  7. Stir in the cooled mixture and mix well.
  8. Spoon the mixture into the prepared tin.
  9. Bake in the oven for ¾ to 1 hour, testing with a skewer after ¾ hour.
  10. When cooked, remove from the oven, leave for about 5 min, turn out onto a wire tray and remove the paper.


This recipe does NOT contain any eggs.
This recipe has been adapted from an old book from Stork Margarine Cookery Service called The Art of Home Cooking (1954 second edition).
A Slice of Cake
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