• Preparation Time 15 minutes
  • Baking Time 60 minutes
  • Makes 16 slices
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 cup butter, softened
  • 1 ½ cups packed brown sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 3 cups Robin Hood® Original All Purpose Flour
  • 1 tbsp baking powder
  • 1 tbsp ground ginger
  • 1 cup chopped pecans, toasted
  • ¼ cup chopped crystallized ginger
  • 1 ½ cups milk
  • Lemon Glaze
  • 1 cup icing sugar
  • 2 tbsp lemon juice
  • Cake

Serving Size: 16 slices


Serving Size: 16 slices

  • Preheat oven to 350ºF (180ºC). Grease a 10” (4L) tube pan.
  • Cream butter and brown sugar in a large mixing bowl using an electric mixer until light and fluffy. Add eggs one at a time, beating after each addition. Add vanilla.
  • Combine flour, baking powder, ground ginger, pecans and crystallized ginger in a separate large bowl.
  • Add the flour mixture to the butter mixture one third at a time, alternating with the milk, finishing with the flour mixture. Batter will be thick.
  • Spoon into prepared pan.
  • Combine, when cake is cool, icing sugar and lemon juice in small bowl. Drizzle over cake.
  • Bake in preheated oven for 55 to 60 minutes or until a toothpick inserted in centre of cake comes out clean. Cool on a wire rack.


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