Traditional gingerbread with a ginger and orange drizzle

  • Serves 16

This spongy winter cake will fill you with festive cheer - its seasonal spices are warming and guests are sure to enjoy it as well. Why not pop the kettle on while you're at it?

traditional ginger cake

Recipe courtesy of Belvoir



  • Unsalted butter 175g
  • Light muscovado sugar 175g
  • Golden syrup 175g
  • Black treacle 175g
  • Self-raising flour 175g
  • Self raising wholemeal flour 175g
  • Belvoir Ginger cordial 4 tsp
  • Crystallised ginger 50g, chopped
  • Large egg
  • Milk 300ml, whole

For the drizzle

  • Icing sugar 150g
  • Orange extract ½ tsp
  • Belvoir Ginger cordial 1 tbsp
  • Water 40ml, warm


  • Step 1

    Preheat your oven to 160°C/Gas 3 and line a 20cm square baking tin with baking parchment.

  • Step 2

    In a saucepan gently melt the butter, sugar, golden syrup & treacle together, then set aside to cool slightly.

  • Step 3

    Sift the flours into a bowl and add the crystallised ginger. Pour in the melted butter sugar mixture and stir until combined. Add the Ginger cordial, eggs and milk and beat together.

  • Step 4

    Pour the mixture into the prepared tin and level with a spatula. Bake in the oven for 45-50 minutes until springy to the touch and a skewer comes out clean. Leave to cool completely.

  • Step 5

    For the drizzle; sift the icing sugar into a bowl then add the orange extract and ginger cordial, then mix in enough of the water to make a pourable icing that’s not too runny.

  • Step 6

    Pour this over the cooled cake. Leave for about 30 minutes for the icing to set, then cut into squares and serve.