Canadian gingerbread

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Prep time:

Cook time:

Serves: 15

By loganberry12



  • 400g self-raising flour

  • 1/2 tsp salt

  • 100g sugar

  • 450g golden syrup

  • 1 tsp ground cinnamon

  • 180ml warm water

  • 1 tsp ground ginger

  • 250g margarine

  • 1 tsp bicarbonate of soda

  • 1 egg


  1. Sieve flour, ginger, cinnamon and salt together, add sugar.
  2. Melt margarine, then add syrup and mix together (mixture should only be moderately hot).
  3. Beat eggs lightly.
  4. Add melted mixture to dry ingredients in two lots, next add lightly beaten eggs and finally bicarbonate of soda dissolved in warm water, beat until mixture is smooth between each addition.
  5. Bake in greased tin in a oven at 200C/Gas Mark 6 for approximately 3/4 hour.

Handy Hint

A good tip for weighing the syrup is to put your pot with the melted margarine on the scales and measure your syrup straight into it.

You will need a 3lb cake tin.

Wholemeal flour can be substituted for up to half of the white flour, the wholemeal flour should be added after the white flour, ginger, cinnamon and salt have been sieved together.

Additional Information

  • Make Ahead

  • Kids can help

  • Biscuit and sweets

  • Cake/Dessert

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Your comments

  • loganberry12 18/11/11 11:39

    I love this ginger cake recipe i was brought up on it. My mother made it when we were children, her mother made it too, the recipe has been passed down and my children really enjoy it, my daughters have now moved into their own houses and often make this delicious cake. It keeps well too and is perfect for picnics, tea time, to pop in a packed lunch, or just to enjoy with a cup of tea, enjoy!!!