baking gingerbread

Wright’s Ginger cake mix

My husband hates the fact that I occasionally buy packet mixes. I think they’re perfect for keeping in the cupboard and whipping out if you need to produce some cake in a hurry (and they’re usually better than shop bought cake!).  The latest addition to my cupboard has been Wright’s Ginger cake mix which I spotted on a recent shopping trip.

Wright’s Ginger cake mix is a complete mix that contains a blend of unrefined sugars to produce a traditional style Ginger cake. It contains everything you need to make the cake, only requiring the addition of water and oil. This cake can be made in a bread maker or by hand.


  • 500g Wright’s cake mix
  • 200ml water
  • 60ml vegetable oil

It took a couple of minutes to mix the ingredients and then I poured the mixture into a lined loaf tin and baked in the oven for an hour. When it came out it had risen and split in the middle but looked ok and smelled delicious, a bit like Jamaican ginger cake. It has a lovely thin crust, the texture was perfect, just the right amount of ginger (for me) and is lovely and sticky.

The ingredients include wheat flour, sugar, dextrose, maltodextrin, egg, skimmed milk powder and spices. Next time I might try adding pieces of stem ginger to make it even tastier!


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