Big Batch Gingerbread Cake Recipe – MamaBake Community Recipe

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Words by Karen Swan Recipe shared by MamaBake member Kerryn Berry

Congrats Kerryn! You WIN a yearly membership to the MamaBake Cooking Club!

We asked you, our incredible facebook community, for your favourite seasonal recipes that the kids could roll up their sleeves and help prepare.  We’re suckers for a good ginger cake recipe here at MamaBake (actually, anything that has golden syrup in it is a winner in our books!), so when we laid eyes on this beauty from Kerryn,  we HAD to share it!

Kerryn says:  “I make a yummy gingerbread loaf. Cut it in thick slices and toast, then slather in butter, or serve with ice cream.  It can be frozen and keeps well for up to a week in an airtight container.  I usually wrap it in two layers of plastic wrap, then paper and ribbon, if I’m giving as a gift.”

Do you have a big batch recipe you’d like to share with the MamaBake Community?  
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Gingerbread Cake Recipe


1 1/2 cups boiling water

1 cup golden syrup

1 teaspoon baking soda

100g unsalted butter

1 cup dark brown sugar

1 egg

2 1/2 cups plain flour

3 teaspoons baking soda

3 teaspoons ground ginger

1 teaspoon ground cinnamon

1 teaspoon mixed spice

1/2 teaspoon salt


  1. Preheat the oven to 180 degrees celcius and grease and line 2 loaf pans or mini muffin pans
  2. Combine the boiling water, golden syrup and baking soda in a mixing bowl.
  3. Stir well, then allow to cool slightly.
  4. Using an electric hand mixer, or stand mixer, beat the butter and sugar until light and fluffy.
  5. Beat in the egg.
  6. Use a whisk to stir through the golden syrup mixture.
  7. Add the sifted plain flour, baking soda, ginger, cinnamon, mixed spice and salt and stir to combine.
  8. Pour batter into two loaf tins and bake for 40-45 minutes (20 minutes for mini muffins).
  9. Allow to cool completely before wrapping well prior to freezing, or gift wrapping.

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