I invented this cake recently when I didn’t have the correct ingredients for my usual ginger cake. It was absolutely delicious and I had to share it.

Ginger & Jam Cake



  • 75g unsalted butter
  • 150g golden syrup
  • 225g self raising flour
  • 2 tsps ground ginger
  • 1 tsp ground cinnamon
  • 225g jam (any flavour)
  • 1 egg beaten
  • 1 tablespoon fruit juice


1. Preheat the oven to 180c/350f/gas mark 4. Grease a 20cm/8 inch round cake tin and line the base with baking parchment.

2. Melt the butter and syrup in a saucepan over a low heat, stir until melted and combined. Remove from the heat and set aside.

3. Sift the flour, ginger and cinnamon into a bowl, then add the syrup mixture and stir to combine. Add the jam, egg, orange juice and 1 tablespoon of hot water and combine to make a soft mixture. Add further water if it is too stiff.

4. Pour the mixture into the cake tin and spread evenly. Bake for 30-35 minutes until golden and firm to the touch.

5. Allow the cake to cool and enjoy.