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Dutch ginger cake

Dutch ginger cake

My Uncle George in Tasmania baked his bread every day and occasionally, this wonderful cake which is just fabulous with coffee and gets better the longer you keep it.


  • 2 cups flour
  • 1 teaspoon baking powder
  • ¾ cup caster sugar
  • 1 cup finely chopped crystallised ginger
  • 1 cup butter, softened
  • 1 egg, beaten
  • a little extra caster sugar


  1. Sift the flour, baking powder and caster sugar into a bowl. Stir in three-quarters of the ginger.
  2. Add the butter and mix with a wooden spoon to form a soft dough. Mix in the beaten egg.
  3. Turn into a well-greased and lined 23cm cake tin and spread out evenly. Sprinkle with reserved ginger.
  4. Bake at 180ºC for 40 minutes. Cool in the tin for 10 minutes before turning out. Dust with caster sugar and cut into wedges to serve.

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