Deep in the heart of Caribbean baking tradition lies the beloved Jamaican Ginger Cake, a richly spiced loaf that combines the warmth of ginger with the deep sweetness of molasses. This centuries-old recipe has evolved from plantation-era kitchens to become a modern comfort food favorite, beloved for its sticky top and intensely moist crumb.
Ingredients
Dry Ingredients
- 200g (1¾ cups) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon mixed spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
Wet Ingredients
- 150g (¾ cup) dark brown sugar
- 150g (½ cup) black treacle/molasses
- 100g (⅓ cup) golden syrup
- 125ml (½ cup) whole milk
- 125ml (½ cup) vegetable oil or melted butter
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
Optional Glaze
- 2 tablespoons golden syrup, warmed
Fresh Addition
- 2 tablespoons finely grated fresh ginger (optional)
Instructions
- Preparation
- Preheat oven to 170°C/340°F (150°C/300°F fan-assisted)
- Line a 2lb loaf tin with parchment paper
- Grease the paper lightly with oil
- Mix Dry Ingredients
- Sift flour, baking powder, and baking soda into a large bowl
- Add ground ginger, mixed spice, cinnamon, nutmeg, and salt
- Whisk to combine thoroughly
- Combine Wet Ingredients
- In a separate bowl, mix dark brown sugar, treacle/molasses, and golden syrup
- Heat milk until warm (not hot)
- Add milk, oil, egg, and vanilla to sugar mixture
- Stir in fresh grated ginger if using
- Create Batter
- Make a well in dry ingredients
- Pour wet mixture into well
- Fold gently until just combined
- Don’t overmix; some small lumps are fine
- Bake
- Pour batter into prepared tin
- Bake 50-60 minutes
- Test with skewer; should come out clean
- Cool in tin for 10 minutes
- Finish
- Brush warm cake with heated golden syrup
- Cool completely before slicing
Nutritional Information
Per slice (based on 10 slices):
- Calories: 325
- Total Fat: 12g
- Carbohydrates: 52g
- Protein: 4g
- Fiber: 1g
- Sugar: 32g
Timing:
- Prep: 15 minutes
- Baking: 50-60 minutes
- Cooling: 1 hour
- Total: 2 hours 15 minutes
Pro Tips and Tricks
- Room temperature ingredients ensure better incorporation and even baking
- Don’t overmix the batter; stop when ingredients are just combined
- Test doneness 5 minutes before recommended time
- Place foil over cake if browning too quickly
- Store with a slice of apple to maintain moisture
Variations
- Gluten-Free Version
- Replace flour with gluten-free blend
- Add ½ teaspoon xanthan gum
- Dairy-Free Adaptation
- Use plant-based milk
- Replace butter with coconut oil
- Spice Variations
- Add cardamom for Indian twist
- Include allspice for extra warmth
- Double ginger for more heat
Common FAQs
Q: Why did my cake sink in the middle?
A: Usually caused by opening the oven door too early or overbeating the batter. Wait until at least 40 minutes before checking.
Q: Can I freeze this cake?
A: Yes, wrap tightly in plastic wrap and foil. Freezes well for up to 3 months.
Q: How can I make it extra moist?
A: Add 2 tablespoons applesauce to the wet ingredients.
Q: Can I reduce the sugar content?
A: Reduce brown sugar by up to 25% without significantly affecting texture.
Storage and Make-Ahead Tips
- Store at room temperature in airtight container for up to 5 days
- Refrigerate for up to 1 week
- Can be baked and frozen for up to 3 months
- Make batter up to 24 hours ahead; refrigerate
- Gets better with age; flavors develop over 1-2 days
- Warm slightly before serving for best texture
