Apple gingerbread

This classic cake with a twist was first featured in a 1935 issue of Woman’s Weekly. A moist sponge with a spicy icing, it certainly stands the test of time

Serves: 12
Prep time: 20 mins
Cooking time: 35 mins
Total time: 55 mins


    • 250g (8oz) cooking apples
    • 90g (3oz) demerara sugar
    • 125g (4oz) golden syrup
    • 90g (3oz) butter or margarine
    • 175g (6oz) self-raising flour
    • 1 level tsp ground ginger
    • ¼ level tsp ground cloves
    • 1 medium egg

For the icing

    • 175g (6oz) icing sugar
    • 1 level tsp ground cinnamon
    • 18cm (7in) square tin, 3cm (1¼in) deep, lined with Bakewell paper


    1. Peel, quarter, core and slice the apples. Put in a pan with 2 tsp of the sugar and 2 tsp water and stew gently until tender. Mash well and leave to cool for about 30 mins.
    1. Set the oven to 180°C/350°F/Gas Mark 4. Put the golden syrup in a pan with the butter and the rest of the sugar. Heat gently until the sugar dissolves. Leave to cool for about 20 mins. Sift the flour and spices into a bowl. Beat the egg and add to the flour, along with the syrup. Mix well, stir in the apple pulp and spread the mixture into the tin.
    1. Bake for about 35 mins. Leave to cool in the tin for 10 mins, then turn out and cool on a wire rack.
    1. To make the icing: Sift the icing sugar and cinnamon into a bowl, then stir in 4-5 tsp water to make a thick coating consistency. Spread over the gingerbread and leave to set. Cut into slices to serve.

Nutritional information per portion


fat 7.0g saturates 4.0g calories 234(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.