There’s something about gingerbread that instantly transports me to school fêtes and slightly damp church halls in December. Spiced, sticky, and comforting—like a warm jumper in cake form. But this isn’t just any gingerbread. It’s Mary Berry’s iced gingerbread, and I made it one soggy afternoon after a long, rainy walk when all I wanted was something dark, sweet, and soul-warming.
The first time I made it, I botched the icing—too runny, it slid right off the cake like melting snow. But that soft, sticky crumb underneath? Absolute magic. So I tweaked the icing, firmed it up, and added finely chopped crystallized ginger for a sparkly, spicy finish.
Why This Recipe Works
- Double Syrup Depth:
Most gingerbreads use either treacle or syrup. This one goes all in with both molasses and golden syrup—just like Mary’s Parkin. The result? Bold flavour with no bitterness. - Soft, Sticky Crumb:
This isn’t a dry ginger cake. It’s moist, slightly sticky, and gets better by the day—more like Mary Berry’s Ginger Cake than the dry ones that lose their charm overnight.
Ingredients & Why They Matter
- Salted Butter – Balances the sweetness. I’ve tried using unsalted with added salt—not the same.
- Light Muscovado Sugar – Adds rich, caramel notes that white or regular brown sugar can’t match.
- Molasses – Deep, dark, and necessary for that classic gingerbread flavour.
- Golden Syrup – Softens the sharpness of molasses and adds mellow sweetness. Light corn syrup can work, but it lacks the flavour.
- Ground Ginger + Pumpkin Pie Spice – Ginger is the star; pumpkin spice adds warmth without needing five separate jars.
- Baking Soda in Milk – This helps the cake rise and stay soft. Don’t skip it—it really makes a difference.
- Crystallized Ginger – Adds chewy heat and sparkle to the icing. Skipping it leaves the cake a little one-note.
Make It Your Way
- Egg-Free: Use 1 tbsp ground flax + 3 tbsp warm water per egg. Texture’s denser, but still lovely.
- Gluten-Free: A 1:1 GF flour blend + ¼ tsp xanthan gum works. Expect slightly less rise.
- No Pumpkin Spice?: Mix ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp allspice.
- Lemony Twist: Add lemon zest to the icing for brightness—just like Mary’s Lemon Drizzle Traybake.
Common Mistakes & How to Avoid Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Icing slid off | Cake was still warm | Let it cool completely before icing |
| Cake sunk in middle | Oven door opened too soon | Don’t peek until at least 45 minutes in |
| Dry texture | Overbaked by 10 minutes | Start testing at 1 hour, not 1hr 15 |
How to Make It
Step-by-Step
- Prep the Tin:
Grease and fully line an 8-inch square tin with baking parchment. - Mix Wet Ingredients:
Beat the butter, muscovado sugar, eggs, molasses, and golden syrup until smooth and glossy. - Sift & Fold:
In a separate bowl, mix the flour, ground ginger, and spice. Sift it in and gently fold to combine. - Activate Bicarb:
Dissolve baking soda in warm milk—it’ll fizz a little. Stir into the batter. - Bake:
Pour into the tin, level the top.
Bake at 160°C (325°F) for 1 hour, then reduce to 150°C (300°F) and bake for another 15–30 minutes.
It’s done when springy and a skewer comes out clean. - Cool:
Leave to cool in the tin for 10 minutes, then transfer to a wire rack. Cool completely before icing. - Ice It:
Mix sifted icing sugar with a little water until just spreadable. Stir in finely chopped crystallized ginger. Pour over the cool cake and let it set before slicing.
Kitchen Notes
- Warm the golden syrup slightly—it mixes more easily.
- I tent foil over the cake after an hour to avoid over-browning (my oven runs hot).
- Chop crystallized ginger finely—too chunky, and it overpowers each bite.
Storage & Serving
- Room Temp: Keeps for 4–5 days in an airtight tin. Tastes even better on day two.
- Freezer: Freeze un-iced. Wrap well. Defrost, then ice once fully cool.
- Serve With: A cup of strong tea—or crème fraîche for a fancy twist.
Frequently Asked Questions
Q: Can I use treacle instead of molasses?
A: Yes—but it will be darker and a bit more bitter. I sometimes use half treacle, half golden syrup for balance.
Q: My icing’s too runny. Can I fix it?
A: Yes—stir in more sifted icing sugar a tablespoon at a time. Let it sit—it thickens slightly as it rests.
Q: Can I skip the crystallized ginger?
A: Technically, yes—but it adds a lovely contrast. Candied orange peel makes a nice alternative.
Q: Why lower the oven temperature mid-bake?
A: It helps the cake cook evenly without drying out, especially important for deeper bakes.
