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Whitby gingerbread

Loaf of gingerbread on a cooling rack with 3 slices cut. White tea cloth underneath. Postcard of Whitby bottom right. For Whitby gingerbread recipe.

This gingerbread is thought to have originated in the 18th century in Whitby as a food provision for fishermen at sea due to its longer than normal ‘shelf-lfe’.   

Equipment

  • Weighing scales
  • Measuring jug
  • 2 lb loaf tin
  • Baking paper
  • Saucepan
  • Sieve
  • Large mixing bowl
  • Electric hand whisk
  • Cooling rack

Preparation method

  • Preheat the oven to 160C/325F/gas 2½.  
  • Grease and line the loaf tin.  
  • Place the butter, sugar, golden syrup and black treacle in the saucepan and heat until the butter has melted and the sugar has dissolved.  
  • Sift the flour, baking powder, bicarbonate of soda and spices into the large mixing bowl.  
  • Make a well in the centre, pour the butter and sugar mixture into it and mix thoroughly. 
  • Place the buttermilk into the measuring jug, add the egg and whisk in.  
  • Add this to the cake mixture and beat in with the electric hand whisk to a smooth batter.  
  • Pour the batter into the prepared loaf tin and place in the preheated oven.  
  • Bake for one hour or until a skewer inserted into the middle of the cake comes out clean. Check after 45 minutes to check the top isn’t burning.  If it is, place a piece of kitchen foil over the top.
  • Remove from the oven and allow to cool in the tin for 10 minutes before turning out onto the cooling rack.
  • Cool to room temperature before serving.

Note: This makes a very good base for pear and ginger trifle.
For tips on and advice see my guide on making cakes.
More baked recipes using ginger
Barnstaple Fair gingerbread
Ginger biscuits
Gingerbread
Ginger bread cake
Gingerbread cake
Ginger cobnut cake
Grasmere gingerbread
Parkin

Victorian

Serves:
10
Prep Time 30 minutes
Cook Time 1 hour
Cooling time 1 hour
Total Time 2 hours 30 minutes

Ingredients

  • 110 g unsalted butter
  • 125 g light muscovado sugar
  • 125 g golden syrup
  • 3 tbsp black treacle
  • 280 g plain flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 200 ml buttermilk
  • 1 large egg

Nutrition

Nutrition Facts
Whitby gingerbread
Serving Size
 
93 g
Amount per Serving
Calories
290
Percent of Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
6.1
g
38
%
Cholesterol
 
44
mg
15
%
Sodium
 
290
mg
13
%
Potassium
 
318
mg
9
%
Carbohydrates
 
46
g
15
%
Fiber
 
0.1
g
0
%
Sugar
 
24
g
27
%
Protein
 
3.9
g
8
%
Calcium
 
76
mg
8
%
Iron
 
1.2
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.

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Keywords

Cake, Ginger, Whitby

© Dr Caroline Gordon 
2026
Illustrations by Chichi Parish
Site by Anselm Eustace