Sugar, Spice and Everything Nice

The first time I made this cake was probably about 10 years ago. It was my first year in secondary school (about 11 years old) and as a treat our food technology teacher let us make a cake for one of our lessons (a cake of her choice of course) and she picked this sugar and spice cake. I didn’t think much of it at first, I was hoping for a chocolate or vanilla sponge cake at least! But as it turned out, I loved it and it still remains one of my favourite cakes to this day. I asked my food technology teacher to photocopy the recipe from the book she was using and still have the same paper today! (Kudos to me for keeping  it for these past 10 years). This cake isn’t crazily decorated or dazzling to look at but it sure packs in a lot of flavour (note: if you don’t like gingerbread men or cinnamon-type desserts, this may not be for you). It’s the perfect cake to have with a cup of tea and a good book and that to me is my kind of cake!

Here is the recipe:

Sugar & Spice Cake

Makes 6-8 slices


  • 175g unsalted butter, softened
  • 250g soft light brown sugar
  • 2 eggs, beaten
  • 250g plain flour
  • ½ tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp freshly grated nutmeg (ground nutmeg also works)
  • ½ tsp ground ginger
  • Pinch of salt
  • 1-2 tbsp milk
  • 1 tbsp demerara sugar


  1. Preheat the oven to 180°C/350°F/Gas mark 4. Grease and line a 900g loaf tin.
  2. Beat the butter in a bowl until pale and creamy, then add the soft brown sugar and beat for a further 3-4 minutes. Gradually add the eggs, beating well after each addition.
  3. Sift the flour, baking powder, cinnamon, nutmeg, ginger, and salt over the creamed mixture and fold in, gradually adding the milk at the same time.
  4. Pour the mixture evenly into the prepared tin, then sprinkle the demerara sugar over the top.
  5. Bake in the oven for 50-55 minutes, or until firm to the touch and a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes, then turn out onto a wire rack and leave to cool completely. Serve in slices.

Tip: This cake can be cut into slices and frozen so that a few slices can be defrosted and used as a quick dessert with fresh fruit and ice cream.


Hopefully you enjoy these as much as I do!

Deborah x

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