Moggy Cake


This cake’s origins are a little bit unclear. There are some certainties, however. This cake is much more well known in Yorkshire, and its name might have originated from the old Norse word ‘Mugi’, meaning heap of corn. That might be a bit of stretch though! There are a few different interpretations of this recipe, some involving ginger stem & black treacle, but this one should be a great starting point.

This will be sure to leave an impression on you! Ready to make it yourselves?

You will need:

700g plain flour
175g salted butter
110g sugar
110g golden syrup
2tsp ground ginger
2tsp baking powder
A dash of milk
A little demerara sugar

Mix together the baking powder and flour, then rub in the butter to create fine breadcrumbs.

Mix in the ground ginger, sugar and syrup, then add milk, a little at a time, and combine your mixture into a stiff dough.

Line a loaf tin with greased baking paper, then put the dough in the tin. Sprinkle with a little demerara sugar.

Bake in an oven at 175c until brown and firm – around an hour. To test whether it’s done, insert a skewer into the cake. If it comes back out clean, then it is ready.

Cool on a rack. Add sugar on top if you would like.