Comments on: Recipe: Easy Peasy Ginger Cake

By: Toni Davison

Toni Davison — Tue, 24 Apr 2012 07:24:20 +0000

Going to try this recipe today, I have a white chocolate covered ginger cake to make for a wedding this week, all the recipes I have found have so many ingredients which become expensive especially when trying to keep costs down. Going to get to family to sample it first, just to be on the safe side

By: Dawn

Dawn — Tue, 17 Apr 2012 17:47:07 +0000

Absolutely delicious,I used Gluten free flour and added dates and mixed spice …Had lots of fresh ginger so used 6 heaped tsp of that..The best ginger cake recipe ever ….Thanku soooooo much xxx

By: Sue

Sue — Sat, 31 Mar 2012 09:40:15 +0000

Super easy, super tasty, economical and stores well. Beats many I’ve tried from cookbooks and well-known chefs, thank you for sharing.

By: McDonald

McDonald — Fri, 23 Mar 2012 08:12:29 +0000

Hi! I am going to try this recipe as all the ginger cakes I have mad use butter but sunflower oil seems to keeP other cakes so moist! Lemon icing goes absolutely perfect with ginger cake

By: Lisa

Lisa — Tue, 13 Mar 2012 14:19:41 +0000

Just got home from work and was looking for an easy gingerbread recipe. I made it in 10 minutes and it’s now in the oven, awesome recipe! Thank you so much.

By: Helen

Helen — Wed, 30 Nov 2011 05:47:36 +0000

Glad you like it Heather! It is my all time favourite cake. So so easy!

By: Heather

Heather — Tue, 29 Nov 2011 19:48:13 +0000

I just made this cake. Mmmmmm yummy. I did half light brown half dark brown sugar because I didn’t have enough dark. I also added 1 more spoon of ginger. I’m going to try it with the ginger beer next time. So quick and easy.

By: SarahP

SarahP — Sun, 06 Nov 2011 16:09:39 +0000

Thank you! Have you ever tried freezing it?

By: Helen

Helen — Sat, 29 Oct 2011 17:47:32 +0000

At least a week. It will get stickier with time.

By: SarahP

SarahP — Sat, 29 Oct 2011 10:07:06 +0000

How long would you say this would keep for in a sealed tupperware?

By: Bank holiday cake baking | Purely food

Bank holiday cake baking | Purely food — Tue, 06 Sep 2011 18:56:20 +0000

[...] with the brownie recipe for you soon. The ginger cake is from Fuss Free Flavours and can be found here. The cake was simple to bake and tasted fantastic, lots of flavour and a really nice texture. [...]

By: Chris

Chris — Fri, 08 Jul 2011 07:36:05 +0000

A friend of mine is allergic to eggs and baking cakes for her to enjoy can be a bit of a pain. I tried this recipe last night and it was so straight forward and it tastes devine. I made the quantity as stated but split it between two silicone loaf tins. I have already passed this recipe on to a friend who has migrated to America to try it out too.

By: Jo

Jo — Wed, 11 May 2011 13:43:02 +0000

I’ve made this cake this morning and my husband and recently-arrived-home-from-Paris daughter both loved it!

It was a really easy, straightforward recipe – exactly what I was looking for. Thank you so much!

By: mark

mark — Fri, 25 Mar 2011 08:14:42 +0000

made this ginger cake with gluten free flower for a friend as she was fed up with bad free from at the supermarkets and if i wasnt already married i would have been dragged to a shotgun wedding fantastic recipe.

By: deepa

deepa — Wed, 09 Mar 2011 12:24:02 +0000

Forgot to drop a comment in when I made, tried this a week or so ago and it was lovely and super easy. Making it again this evening I think. :)

By: Helen

Helen — Wed, 22 Dec 2010 05:42:45 +0000

The boiling water question is a good one, and the answer is because the
buttery & eggy recipe recipe I adapted from did, and I think that the
original recipe also dissolved the treacle.

No need to at all as I made the exact same cake as cupcakes but using cold
ginger beer
http://fussfreeflavours.com/2010/12/winter-cupcakes-and-fever-tree-ginger-beer/

I think that as it is so successful that I just keep it to how I always make
it.

Let me know how you get on!

By: Lisa

Lisa — Wed, 22 Dec 2010 02:51:19 +0000

Thanks for the recipe! I have not tried it yet but will do soon. I have a question – Why do you recommend using boiling water? Can I instead use room temperature water? I have never used boiling water in all my baking. Thank you!

By: Recipe: Gingerbeer Christmas Winter Cupcakes | Fuss Free Flavours

Recipe: Gingerbeer Christmas Winter Cupcakes | Fuss Free Flavours — Sun, 19 Dec 2010 11:25:48 +0000

[...] cakes are based on my ever popular (and most read post on the blog) Easy Peasy Ginger Cake recipe. I reduced the amount of ginger, and used Fever-Tree Ginger Beer in place of the [...]

By: jinnyb

jinnyb — Tue, 05 Oct 2010 21:05:47 +0000

did it!! used your recipe to the tee. except;
only 100g sugar
100ml condensed milk – the rest water
handful desicated coconut
top is a little crunchier – but i foregot to take it out the oven & it had gone 55mins!!!
should have reduced the sugar further but foregot to do that too LOL!
but nice!! alittle sweet for me but definately reduce sugar next time
took picture but dont know how to upload it LOL
all in all thumbs up!!!

By: jinnyb

jinnyb — Mon, 04 Oct 2010 22:59:39 +0000

yes sorry i foregot to say – i did not use the whole amount of sugar & instead only used 100g (trying to be healthy LOL) & Honestly it tastes Just right – sweet but not sickly, & maybe when i try it with the condensed milk i coulder further reduce the sugar …. will definately report back,
Also i didn’t realise that most of your recipes are vegiterian – as i am one i got even more excited bout having discovered your site! so again THANKYOU!!!! (“O,”)”)