Traditional Ginger Cake With Rum And Crystallised Fruits

Spiced bakes traditional ginger cake Spiced bakes traditional ginger cake

Beautiful looking traditional ginger cake thats perfect for any party.

8 people 60 minutes 10 minutes


  • 1 tsp Baking Soda
  • 60 g Butter cubed, plus extra for greasing
  • 100 g Caster Sugar
  • 60 g Crystallised Ginger
  • 2 tbsp Dark Rum
  • 2 tbsp Dark Rum
  • 30 g Dried Cranberries
  • 1 - Egg beaten
  • 30 g Fresh Blueberries
  • 30 g Goji Berries
  • 125 g Golden Syrup
  • 125 ml Milk
  • 0.5 tsp Mixed Spice
  • 100 g Plain Flour
  • 1 pinch Salt
  • 25 g Self-Raising Flour
  • 30 g SuperValu Goodness Pumpkin Seeds
  • 1 tsp SuperValu Ground Ginger heaped

For The Topping

  • 50 g Dried Mango


  1. Preheat the oven to 170°C/gas mark 3. Grease a 23cm
    x 12cm loaf tin and line the base with non-stick baking

  2. Melt the golden syrup and butter together in a small
    saucepan set over a low heat.

  3. Put the flours, baking soda and spices in a mixing
    bowl and stir to combine. Stir in the sugar and salt,
    then add the milk, egg and rum and mix until smooth.
    Add the melted butter and golden syrup mixture, mixing well.

  4. Pour the batter into the loaf tin and bake in the oven
    for 50 minutes, until a skewer inserted into the centre
    comes out clean. Allow the cake to cool in the tin for 5
    minutes before turning out onto a wire rack to cool.

  5. To make the topping, put the dried mango and goji
    berries in a small saucepan with the rum and gently
    warm for 5 minutes. Drizzle the warm rum over the
    cake before decorating with the mango, goji berries,
    crystallised ginger, blueberries, cranberries and
    pumpkin seeds.

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