Adding some ginger in winter - a recipe from East Devon Resident

PUBLISHED: 07:00 30 December 2018 | UPDATED: 09:21 02 January 2019

Ginger and orange drizzle. Picturee: Belvoir Fruit Farms

Ginger and orange drizzle. Picturee: Belvoir Fruit Farms


As we move into a new year, you might consider trying something new in the kitchen - a warming recipe for the cooler months.

With the long winter nights, a warm cup of something could be well complemented with a nice slice of cake and what could be more warming than gingerbread.

Here we offer you a twist on classic, traditional gingerbread – ginger and orange drizzle cake.

Serves 16 / Prep time 25 mins / Bake time 50 mins


·175g unsalted butter

·175g light muscovado sugar

·175g golden syrup

·175g black treacle

·175g self-raising white flour

·175g self-raising wholemeal flour

·4 tsp Belvoir Ginger cordial

·50g crystallised ginger, chopped

·Large egg

·300ml whole milk

For the drizzle:

·150g icing sugar

·½ tsp orange extract

·1 tbsp Belvoir Ginger Cordial

·40ml warm water


1.Preheat your oven to 160°C/Gas mark 3 and line a 20cm square baking tin with baking parchment.

2.In a saucepan, gently melt the butter, sugar, golden syrup and treacle together, then set aside to cool slightly.

3.Sift the flours into a bowl and add the crystallised ginger. Pour in the melted butter/sugar mixture and stir until combined. Add the ginger cordial, eggs and milk and beat together.

4.Pour the mixture into the prepared tin and level with a spatula. Bake in the oven for 45-50 minutes until springy to the touch and a skewer comes out clean. Leave to cool completely.

5.For the drizzle; sift the icing sugar into a bowl then add the orange extract and ginger cordial, then mix in enough of the water to make a pourable icing that’s not too runny. Pour this over the cooled cake. Leave for about 30 minutes for the icing to set, then cut into squares and serve.

Recipe courtesy of

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