This spiced, berry-studded cakes make a great breakfast stand-in for coffee cake or gingerbread. Serve it as is, or cubed and layered with a duo of custards and sherry-scented syllabub for a decadent English Trifle

Yield: makes One 8"-square cake
Time: 1 hours 20 minutes


  • 8 tbsp. unsalted butter, plus more for pan
  • 1 34 cups flour, plus more for pan
  • 34 cup Lyle’s golden syrup or dark corn syrup
  • 12 cup packed light brown sugar
  • 14 cup heavy cream
  • 2 eggs
  • 1 Tbsp. ground ginger
  • 12 tsp. baking soda
  • 12 tsp. kosher salt
  • 1 cup fresh or frozen lingonberries or halved cranberries


  1. Heat oven to 325°. Butter and flour an 8″ square baking pan; set aside. Heat butter, golden syrup, and brown sugar in a 2-qt. saucepan over medium-high heat, stirring occasionally, until butter is melted and mixture is smooth. Remove from heat and let cool slightly. Add cream and eggs and whisk until smooth; set aside. In a medium bowl, whisk together 1½ cups flour, ground ginger, baking soda, and salt; add to syrup mixture and stir until just combined. Toss remaining flour with lingonberries in a small bowl and add to batter; stir to combine. Pour into a baking pan and bake until a toothpick inserted into center of cake comes out clean, 45 to 50 minutes. Transfer to rack and let cool.