Bake this spiced toffee apple and ginger cake, then check out our classic ginger cake, Jamaican ginger cake, parkin and gingerbread. Also try our toffee apple cake, classic toffee apples and toffee apple crumble.


  • 250g plain flour
  • 1 ½ tsp bicarbonate of soda
  • 2 tsp ground ginger
  • 1 tsp mixed spice
  • 200g golden caster sugar
  • 75g soft light brown sugar
  • 2 eggs
  • 150ml vegetable oil
  • 350g Bramley apple sauce
  • to serve toffee sauce


  • 25g butter, plus extra for the tin
  • 2 tbsp soft light brown sugar
  • 2 eating apples, peeled and cut into wedges


  • STEP 1

    To make the apple topping, heat the butter in a pan and stir in the brown sugar until melted, then add the apples and toss. Leave to cool a little.

  • STEP 2

    Heat the oven to 180C/fan 160C/gas 4. Butter and line the base of a deep 22-23cm square cake tin. Mix the flour, bicarb, ginger and mixed spice in a bowl. Put the sugars, eggs, oil and apple sauce in a separate bowl, and whisk to combine. Gradually add the dry ingredients, beating until combined.

  • STEP 3

    Spoon the mixture into the tin. Arrange the apple pieces and drizzle the sauce from the pan on top and bake for 40-45 minutes. Keep an eye on it and cover the cake with foil for the final 5-10 minutes if it’s browning too much.

  • STEP 4

    Cool the cake in the tin for 10 minutes then turn out. Serve warm as a pudding or at room temperature. Drizzle with toffee sauce to serve.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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