Sticky Jamaican Ginger Cake Recipe (2024)

5 from 62 votes

An epicurean adventure to: The United Kingdom

This indulgent Jamaican ginger cake is not only incredibly easy to make but also possesses the remarkable quality of improving with time. It's dark, sticky, moist, warming and oh-so-comforting!

Now, here's a fun twist. Despite its name, this cake didn't actually originate in Jamaica. Its story takes us back to a time when Jamaica was one of the first places to grow ginger for Britain. Ginger was initially used for its soothing qualities, like helping with tummy troubles.

As time passed, ginger's wonderful flavour was discovered. Jamaica also exported a delightful mix of warm spices and dark brown sugar. These delicious ingredients found their way into British kitchens and the Jamaican Ginger Cake was born!

It goes by different names too, like Jamaican Sticky Ginger Cake, Dark Jamaican Gingerbread and Jamaican Ginger Loaf. It was further popularised by McVitie's, a renowned British biscuit and cake manufacturer.

What makes this cake truly special are the warm, comforting flavours of ginger, cinnamon, nutmeg, cloves, dark brown sugar and black treacle.

Just follow our easy-peasy step-by-step instructions with visual guidance and treat your loved ones to this ultimate British classic!

Fast facts - United Kingdom

What's to love about this recipe

• Improves with time: The flavours meld and intensify, becoming even better the following day.

• Easy to make: Simple instructions and visuals make it easy to make, even for novice bakers.

• Last-minute holiday treat: Perfect as a Christmas cake alternative when time is short.

• Travels well: Its dense, moist texture ensures it arrives in great condition.

• Versatile: Enjoy it as dessert, snack or breakfast with tea or coffee.

• Comforting spices: Warming spices like ginger, cinnamon, nutmeg, allspice and more combine to craft a warm and aromatic cake.

• Customisable: You can add nuts or dried fruits.

• More substantial in flavour than Mcvities Jamaica Ginger cake.

Key ingredient notes and substitutions

**Please see the recipe card at the bottom of this post for the full list of ingredients.

Ginger

You will need two and a half tablespoons of ground ginger. Yes, that's right - it's a lot! If you like your cake warmer, you can add three tablespoons.

Friendly tip: Check how much ginger you have in your spice bottle before embarking on making this cake.

Butter

You can use either salted or unsalted butter for this cake. If you are opting for unsalted, feel free to add half a teaspoon of salt to the flour mixture. It's not entirely necessary though.

Golden syrup

Golden syrup is widely available in most countries now. According toMartha Stewart, most US supermarkets stock it. This should hopefully be the case when searching for it!

Lyle's Golden Syrup is the most widely loved and popular brand of golden syrup in the UK and many other countries. However, there are many supermarket brands that are slightly cheaper and work perfectly for baking, especially when you need a large quantity.

Do not substitute with maple syrup or honey.

Black treacle

Black treacle is a thick, dark syrup made during the sugar refining process. It adds moisture and a rich, bittersweet flavour to ginger cake. It's also commonly used in a fruit cake.

You can usually find it in the baking aisle of most supermarkets. In the UK, it's also produced by the same makers of Lyle's Golden Syrup and comes in a red and gold tin.

Dark brown sugar

You can also use dark muscovado sugar. Don't substitute with light brown sugar or white sugar.

Optional stem ginger

Using stem ginger in this recipe is entirely optional but *highly* recommended! Please have a look at our Top Tips on how to use stem ginger in this cake.

Usually found in a jar in the baking aisle, stem ginger is chunks of ginger that have been peeled, cooked and then preserved in a sugar syrup. A popular brand in the UK isOpies.

You can very easily make your own with this excellent recipe fromTales from the Kitchen Shed.

Equipment needed

• A balloon whisk and an electric hand whisk (optional).

• A couple of mixing bowls.

• A medium-large saucepan.

• A rectangular baking tin of approximately33cm x 23cm. A common traybake-sized tin.

  A larger tin will result in a flatter cake, and you might also need to reduce the baking time. A slightly smaller cake tin will yield a thicker cake, and you may need to bake it for a few minutes longer.

  Don't go much smaller than 33cm x 23cm as the batter might be too much for the tin.

How to line a rectangular baking tin

1. Place the baking tin on the baking paper and cut around it, leaving a border of about8-10cm.

See Also

Salted Caramel Vodka RecipeHeavy Cream Recipe - Oh So FoodieEasy Peasy Pease Pudding RecipeGluten Free Recipes – What 10 Grains Can Be Substituted For Wheat?

2. Cut the corners off to get rid of any excess paper once the tin has been lined. Leave about4cmbetween the edge of the paper and the corner of the tray.

3. On each corner, cut a diagonal slit perpendicular to the edge of the paper, right up to the corner of the tray (as shown above).

4. Remove the baking tin and fold the paper. Fold each side in towards the centre to the depth of the cut made in the previous step (as shown above). This will shape the paper to fit the tin neatly.

5. Lower the baking paper into the tin and press it into the corners and sides. It should fit perfectly from the folds you made in the previous step.

6. Overlap the corners as in the picture above.

Step-by-step guide

Prepping

1. Preheat the oven to 170°C/338°F/gas mark 3. Line a rectangular baking tin measuring approximately 33cm x 23cm with baking paper.

2. If you are using stem ginger in the recipe, finely chop it with a sharp knife and set it aside.

3. In a large bowl, sieve the plain flour along with the ground ginger, ground cinnamon, allspice, ground nutmeg and ground cloves.

4. Crack the eggs into a separate bowl and give them a quick whisk to break them up.

Making the cake

1. Add the butter, dark brown sugar, golden syrup and black treacle to a saucepan.

2. Over a gentle, low heat, melt all the ingredients together. Don't bring it up to a bowl, you simply need to heat it enough to melt the butter.

3. Begin by adding the milk first to temper the hot syrup mixture and then incorporate the eggs and bicarbonate of soda. When adding the bicarbonate of soda, sprinkle it evenly over the surface while whisking to prevent clumping.

4. Thoroughly whisk the mixture to ensure everything is well combined.

5. Gradually add the wet ingredients to the dry ingredients, mixing thoroughly after each addition, resulting in a wet, pourable batter.

6. Give the batter a final whisk using an electric hand mixer on medium speed, or by hand. If you're using stem ginger, add it now and gently fold it in.

   Please note that the stem ginger may sink somewhat to the bottom of the cake, even if you've coated it in flour to stop it from sinking. It's still a delicious addition!

7. Pour the batter into the prepared tin and place it on the middle shelf of the preheated oven. Bake for 50-55 minutes, or until the cake starts to pull away slightly from the sides and the middle of the cake feels firm, yet springy to the touch.

   **Please be aware that the cake will bake darker than a normal cake due to all the dark, sugary ingredients.

8. Allow the cake to cool in the baking tin for 30 minutes before turning it out onto a wire rack.

9. Slice the cake into squares, transfer it to a serving plate and enjoy it with a robust cup of coffee.

Variations on Jamaican Ginger Cake

• Add a dash of citrus zest, like lemon or orange.

• Mix in chopped nuts, such as walnuts or pecans.

• Incorporate dried fruits like raisins or chopped dates.

• Add a splash of dark rum or brandy for a grown-up version.

• Create a ginger glaze using icing sugar and ginger syrup to drizzle over the entire cake.

• Experiment with different spices like cardamom or cayenne pepper.

Top Tips

Use a scale and measuring spoons

Consider investing in a reliable digital kitchen scale and high-quality measuring spoons to ensure precise ingredient measurements. Accuracy plays a crucial role in achieving cake perfection!

Bring eggs to room temperature

Remember to allow fridge-cold eggs to reach room temperature before baking. Cold eggs can't blend as smoothly into the batter. Room-temperature eggs contribute to creating tender and evenly rising cakes.

You can achieve this by removing the eggs from the fridge about30 minutesbeforehand or placing them in warm water for5 minutes.

Adding the bicarb

When you're adding the bicarbonate of soda, just sprinkle it gently across the wet ingredients while you keep whisking. This way, it won't clump together if you dump it in all at once.

If you do end up with clumps of bicarbonate of soda in the mixture, you can use a stick blender to blend them away. Just focus on the clumps until they're all mixed in.

Chop the stem ginger finely (if using)

If you're using stem ginger in the recipe, it's best to chop it into very fine, small pieces to help prevent the chunks from sinking in the wet cake batter.

Since the batter for this Jamaican ginger cake is quite thin and pourable, solid pieces like stem ginger tend to settle on the bottom as the cake bakes.

Chopping the stem ginger into tiny, minced bits helps minimize this issue. The smaller and lighter the ginger pieces are, the less likely they'll be to sink down through the thin batter.

Additionally, after chopping the stem ginger finely, toss the pieces in a bit of flour.

Know your oven

Get to know your oven's quirks. If it runs hotter or cooler than expected, tweak your bake times and temperatures accordingly.

Trust your eyes and perform visual tests, like checking for springy tops and using a cake tester as indicators of doneness.

When uncertain, it's always safer to bake lower and slower, within reason.

Check the cake for doneness at the lowest recommended cooking time.

Serving suggestions

• Whipped cream - Top each slice with a dollop of freshly whipped cream for a creamy contrast to the cake's spiciness.

• Vanilla Ice Cream - Serve with a scoop of high-quality vanilla ice cream.

• Mascarpone whipped cream - Dollop some mascarpone cream on top of the cake for a hint of tang to compliment the sweetness.

• Caramel sauce - Drizzle warm caramel sauce over slices of ginger cake for a decadent treat.

• Fresh berries - Accompany the cake with a handful of fresh berries like strawberries or raspberries to add a fruity element.

• Chopped nuts - Sprinkle some chopped nuts, such as pecans or walnuts, on top of the cake for added texture.

• Custard - Serve warm slices with a side of homemade, hot custard for a comforting dessert.

• Tea - Pair the cake with a hot cup of tea for a cosy afternoon snack.

• Coffee - Enjoy a slice with a strong cup of coffee to complement the cake's spiciness.

• Citrus Zest - Garnish with grated orange zest or lemon zest for a citrusy twist.

Storage

It's worth noting that Jamaican Ginger cake is at its best the next day or even after a couple of days when the flavours have melded.

Store the cake in an airtight container at room temperature for up to 4 days. Keep it away from moisture and heat.

For longer storage, wrap the cooled cake tightly in plastic wrap, then foil and freeze it for up to 3 months.

Thaw the frozen cake slowly in the fridge overnight before serving.

More spicy bakes

Spice biscuits

Tunisian orange and almond cake

Sultana loaf

White chocolate cheesecake with ginger

Rum truffles with ginger

Apple sponge cake with streusel topping

Eve's pudding

More snacks on-the-go

Buttermilk blueberry muffins

Fudgy triple chocolate muffins

Lemonade scones

Raspberry and white chocolate blondies

The best sultana cake recipe

Banana chocolate chunk muffins

Easy date squares

Chocolate tiffin

Our favorite banana bread with only 4-ingredients

More sweet treats from the United Kingdom

Gypsy Creams

Chocolate Tiffin

Eve's Pudding

Festive Sherry Trifle

Fruity Flapjacks