Jamaican Ginger Cakes

Jamaican ginger cake probably strikes a nostalgic chord with many people. This recipe is dark, moist and utterly delicious.  Make just one cake if you wish but I tend to think that if the oven is going on anyway why not make two. One for now and one for a friend or the freezer.  Or make one large cake in a 2 lb loaf tin. This cake improves and becomes more moist after a day or two in an airtight tin and will keep for a week to ten days.


Start by brushing 2 x 1lb loaf tins with lining paste. My tins measure 6 inches x 4 inches x 3inches deep. Or use one 2 lb loaf tin

Preheat the oven to 170 degrees c (fan assisted oven).

In a large roomy mixing bowl sift together the flour, baking powder and spices (plus dried citrus crumb if using).

In a medium saucepan and on a low heat melt together the treacle, syrup, sugar and butter and stir until the butter and sugar dissolve and the mixture is well combined. Do not allow to boil.

Make a well in the centre of the flour in the bowl using a spoon and pour over the melted ingredients.  Beat the measured amount of milk with the two eggs and add this a little at a time to the thick batter.

Pour the thin mixture between the two tins and bake in the preheated oven for 40 minutes until risen and firm to the touch. The 2 lb tin will take an hour to bake.

Leave in the tins to cool.

This cake improves and becomes more sticky and gooey after a day being stored in a tin.  The cake freezes very well too.

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