Sweet N Spicy Gingerbeer Cake

Some cakes are made to be drizzled with warm custard and this one is no exception.  Of course it’s also fab with custard and / or cream, it’s entirely up to you.  However the silky-ness of the custard paired with this warm, spicy and aromatic sponge is just heavenly. 

Prep Time: 15 mins

Cook time: 1 hour

Serves: 8


100g unsalted butter or JfHx *Sweet As Butter – room temp
3/4 cup JfHx *Sweet Spice Mash Up Sugar
1/2 cup golden syrup
3 eggs
1 tbsp fresh grated ginger
260g plain flour
1 tsp baking powder
1/4 tsp salt
3/4 cup ginger beer
1/2 cup chopped nuts
1/2 cup chopped crystallised ginger

Jax Food Hax : Sugar Mix 4#


Preheat oven to 160 and lightly grease & line a round cake / muffin or bundt tin.

Pop your butter, sugar, and golden syrup in a bowl and beat for 2 minutes or until well combined.

Add eggs 1 at a time ensure you beat well before adding the next. Add the ginger. 

Sift together the flour, baking powder and salt, add a third to the mixture, beat, then half the ginger beer, finish with remaining flour mixture and beer, beat until you have a lovely silky batter.

Gently fold through the nuts and crystallised ginger

Pour into your prepared tin and bake for 1 hour or until the skewer comes out clean.

SERVE : Wedges of warm cake covered in lashings of custard.

Jax Says : This cake goes specifically well with my Orange Zest Infused Custard