Ginger cake

Makes 12- 16 Slices

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300 g
unsalted butter, at room temperature
250 g
light muscovado sugar
3 tsp
1 1/2 tsp
1 1/2 tsp
ground cloves
3 tsp
freshly ground cardamom
16 tsp
ground ginger
300 g
plain flour


  • PREHEAT the oven to 180°C (350°F) Gas 4.
  • PUT the butter and sugar in a large mixing bowl and cream with a wooden spoon or handheld electric whisk until pale and fluffy. Stir in the vanilla extract. Add the eggs one by one, whisking well after each addition.
  • IN a separate bowl, sift the baking powder, spices and flour together, then fold into the egg mixture. Spoon the mixture into a greased 18-cm loose-bottomed/springform cake tin and level the top with the back of the spoon.
  • BAKE in the preheated oven for 50–60 minutes, until the cake is firm to the touch and a skewer inserted into the centre comes out clean. The cake tastes best the day after baking and is also suitable for freezing.


Nordic Bakery Cookbook is a collection of regional baked specialties like spice cake made with rye flour and not-too-sweet cardamom-laced ginger cake (recipe above).

Nordic Bakery Cookbook, Melissa Mink, $25.

Nordic Bakery Cookbook

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