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!
Jump to:
- Fast facts - United Kingdom
- What's to love about this recipe
- Key ingredient notes and substitutions
- Equipment needed
- How to line a rectangular baking tin
- Step-by-step guide
- Variations on Jamaican Ginger Cake
- Top Tips
- Serving suggestions
- Storage
- More spicy bakes
- Recipe
- More snacks on-the-go
- More sweet treats from the United Kingdom
Fast facts - United Kingdom
| Location | The United Kingdom (UK) is located in North-western Europe, comprising four countries: England, Scotland, Wales, and Northern Ireland. |
| Capital | London. |
| Language | In addition to English and Welsh, the United Kingdom is home to a rich linguistic diversity with twelve other indigenous languages used including Gaelic, Cornish, Manx, Scots and three sign languages. English stands as the most widely spoken language, while Cornish is among the least commonly used. |
| Population | Circa 66.8 million people. |
| Trivia | In the UK, it turns out that cows have more in common with humans than we might have thought. Language specialists embarked on an intriguing study after dairy farmers observed something rather curious: Their cows appeared to possess regional accents. Just like humans, these cows from various herds seemed to express themselves with slightly different moos! |
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 to Martha 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 is Opies.
You can very easily make your own with this excellent recipe from Tales 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 approximately 33cm 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
- Place the baking tin on the baking paper and cut around it, leaving a border of about 8-10cm.
- Cut the corners off to get rid of any excess paper once the tin has been lined. Leave about 4cm between the edge of the paper and the corner of the tray.
- 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).
- 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.
- 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.
- Overlap the corners as in the picture above.
Step-by-step guide
Prepping
- Preheat the oven to 170°C/338°F/gas mark 3. Line a rectangular baking tin measuring approximately 33cm x 23cm with baking paper.
- If you are using stem ginger in the recipe, finely chop it with a sharp knife and set it aside.
- In a large bowl, sieve the plain flour along with the ground ginger, ground cinnamon, allspice, ground nutmeg and ground cloves.
- Crack the eggs into a separate bowl and give them a quick whisk to break them up.
Making the cake
- Add the butter, dark brown sugar, golden syrup and black treacle to a saucepan.
- 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.
- 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.
- Thoroughly whisk the mixture to ensure everything is well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing thoroughly after each addition, resulting in a wet, pourable batter.
- 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!
- 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.
- Allow the cake to cool in the baking tin for 30 minutes before turning it out onto a wire rack.
- 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 about 30 minutes beforehand or placing them in warm water for 5 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.
Recipe
Sticky Jamaican Ginger Cake
Equipment
- 1 sheet pan approximately 33cm x 23cm
Ingredients
- 450 grams plain flour
- 2½ tablespoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon allspice
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 220 grams butter - if using unsalted butter, add ½ teaspoon salt (optional)
- 190 grams dark brown sugar
- 300 grams golden syrup
- 300 grams black treacle
- 375 millilitre milk - or 388g if you want to weigh it
- 3 large eggs - room temperature
- 1 tablespoon bicarbonate of soda
- 100 grams stem ginger (optional) - or 6 pieces from an Opies jar.
Instructions
Prepping
- Preheat the oven to 170°C/338°F/gas mark 3. Line a rectangular baking tin measuring approximately 33cm x 23cm with baking paper.
- If you are using stem ginger in the recipe, finely chop it with a sharp knife and set it aside.100 grams stem ginger (optional)
- In a large mixing bowl, sieve the flour along with the ground ginger, ground cinnamon, allspice, ground nutmeg and ground cloves.450 grams plain flour, 2½ tablespoons ground ginger, 1 teaspoon ground cinnamon, 1 teaspoon allspice, ½ teaspoon ground nutmeg, ⅛ teaspoon ground cloves
- Crack the eggs into a separate bowl and give them a quick whisk to break them up.3 large eggs
Make the cake
- Add the butter, dark brown sugar, golden syrup and black treacle to a saucepan.220 grams butter, 190 grams dark brown sugar, 300 grams golden syrup, 300 grams black treacle
- Over a low, gentle heat, melt all the ingredients together. Don't bring it up to a boil, you simply need to heat it enough to melt the butter.
- Begin by adding the milk first to temper the hot liquid 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.Thoroughly whisk the mixture to ensure everything is well combined.375 millilitre milk, 1 tablespoon bicarbonate of soda, 3 large eggs
- Gradually add the wet ingredients to the flour, mixing thoroughly after each addition, resulting in a wet, pourable batter.
- Give the batter a final whisk using an electric hand mixer 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!
- Pour the batter into the prepared baking 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 feels firm yet springy to the touch.
- Allow the cake to cool in the baking tin for 30 minutes before turning it out onto a wire cooling rack.
- Slice the cake into squares and enjoy it with a robust cup of coffee.
Notes
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 about 30 minutes beforehand or placing them in warm water for 5 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 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.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
Ian G. says
Soooo good! And so easy to make. Will be making this again soon!
Maretha Corbett says
Hey Ian,
Thanks so much for your kind review. So pleased you enjoyed the cake!
Maretha.
Mark says
Really outstanding. Incredible flavour, perfect moist yet not dense texture. I even had to compromise by substituting 70g of the butter with 70g olive oil and used flour that's 30% wholemeal. I was expecting this to taint it, but frankly it was more perfect than I had hoped even if I had all the exact ingredients. Absolutely making this again! Went down a storm in the office too.
Maretha Corbett says
Hi Mark,
That’s such wonderful feedback - thank you! I love hearing how well it turned out, even with your clever substitutions. It’s always a win when a bake goes down a storm at the office too!
So glad you’ll be making it again.
Maretha x