Spicy Ginger Cake - Egg & Dairy Free


185 ml(¾cup) oil

225 g(¾cup) Huletts Golden Syrup

90 g(½cup) Huletts Treacle Sugar

250 ml(1 cup) boiling water

350 g(2½ cups) cake flour

8 ml(1½ t) bicarbonate of soda

30 ml(2 T) ground ginger

10 ml(2 t) mixed spice

3 ml(½t) salt


Glace Icing:

260 g(2 cups) Huletts Icing Sugar

30 ml(2 T) fresh lemon juice

Preserved ginger– optional

  1. Preheat oven to 180⁰ C.Grease a 22 cm fluted ring tin.
  2. Combine the oil, syrup and sugar in a bowl, pour the boiling water over and beat well.Leave to cool.
  3. Sift the flour, bicarbonate of soda, ginger, mixed spice and salt together.
  4. Pour the oil and syrup mixture into the flour and stir to combine.
  5. Pour mixture into prepared tin.
  6. Bake for 45 minutes or until a cake skewer inserted into cake comes out clean.
  7. Leave in tin for 10 minutes before turning out onto a wire rack to cool.Glace Icing: Sift icing sugar into a bowl.Add lemon juice and stir until smooth (if too stiff add a little more lemon juice.) Drizzle icing over cake and decorate with slivers of preserved ginger.