Sticky Jamaican Ginger Cake
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!
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Servings: 24
Calories: 274kcal
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
Calories: 274kcal | Carbohydrates: 45g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 215mg | Potassium: 261mg | Fiber: 1g | Sugar: 30g | Vitamin A: 286IU | Vitamin C: 0.04mg | Calcium: 99mg | Iron: 3mg
