Jamaica Ginger Cake

Name: Jamaica Ginger Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Jamaican
Ingredients: 150g unsalted butter, diced; 150g soft light brown sugar; 180g treacle; 250ml full-fat milk; 2 large eggs, beaten; 200g self-raising flour; ½ tsp bicarbonate of soda; ½ tsp sea salt; 1 heaped tbsp ground ginger; ½ tsp ground cinnamon; Pinch ground cloves or allspice; 200g icing sugar; Pinch ground ginger; Splash of cold water

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There is something about a slice of Jamaica Ginger Cake that just soothes the soul. The warming blend of spices and sweet molasses flavour is just too good to resist! That is before you even think about that incredibly moist, melt-in-the-mouth sticky texture. I am dreaming of it as I write…

One of the (many) things I love about Jamaica Ginger Cake is how simple it is to make. In fact, it is one of my favourite recipes when I want to enjoy a spot of easy baking on a chilly autumn/winter afternoon. It uses just one saucepan and one mixing bowl so has minimal washing up. Actually, sometimes I use a large saucepan for the melting and mix everything in there once it has cooled a little! How’s that for fuss-free easy baking?

This Jamaica Ginger Cake is perfect to enjoy with friends and family for elevenses with a cup of coffee. I also often get requests to bake it for a teatime treat. You can even pop a slice in the microwave and serve it warm with custard for a cosy pudding. Almost like a gingerbread version of my Microwave Syrup Sponge...

Why you will love this Jamaica Ginger Cake recipe:

It is super simple to make. The perfect easy baking recipe.
It is ideal for autumn and winter when you want a cosy, comforting treat.
It is full of delicious flavours and textures. Imagine a spiced, sticky ginger cake, with hints of sweet caramel, topped with creamy buttercream.
It uses budget-friendly ingredients which you are likely to already have at home.
It improves with age so it is ideal to make ahead.
It is a delicious coffee morning snack or teatime treat.

You will need the following ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Butter - opt for unsalted so you can control the salt level in this Jamaica Ginger Cake.

Soft light brown sugar - this brings a sweet caramel-like flavour to the cake which balances out the heat from the spices. It will also create a beautifully soft, moist texture.

Treacle - this is a thick, dark syrup with a sweet, slightly bitter, flavour. It is similar to molasses, but not quite as thick and bitter.

Milk - adding milk to the batter helps create a beautifully moist, soft sticky ginger cake.

Eggs - I always use free-range eggs. I also recommend using large eggs stamped with the British Lion mark.

Self-raising flour - also known as ‘self-rising flour’. This already has some baking powder in it to create a lighter ginger cake.

Bicarbonate of soda - also known as ‘baking soda’. This helps give the sticky ginger cake a bit of a lift.

Salt - this won’t make the Sticky Ginger Cake taste salty. It balances out the sweetness and heightens the other flavours. I recommend Maldon Salt Flakes.

Ground ginger - a non-negotiable ingredient in a Jamaica Ginger Cake. I also add a pinch to the icing to add warmth and balance out the sweetness.

Spices - the combination of cinnamon and ground cloves gives a sweet, spiced flavour. Ground allspice is a good swap for cloves.

Icing sugar - I have gone for a simple glacé icing to finish off this classic ginger cake. It is super simple and ideal if you want to stick to easy baking recipes.

Substitutions and Variations:

Soft light brown sugar: you can swap for soft dark brown sugar if that is what you have. Soft dark brown sugar will have an ever deeper molasses-toffee flavour.
Spices: obviously ground ginger is non-negotiable in a sticky ginger cake. However, the other spices are flexible. A generous pinch of mixed spice or a little ground nutmeg works well.
Stem ginger in syrup: for a stronger ginger flavour, sprinkle some finely chopped stem ginger through the batter.
Crystallised ginger: sprinkle with chopped crystallised ginger for a pretty decoration, if wished.

Cooking Tips:

Squeezy bottle: although treacle traditionally comes in tins, try to hunt out a squeezy bottle. It makes it so much easier to measure. No more sticky treacle down the sides!
One pan cake: if you want to minimise washing up, melt the butter, sugar and treacle in a large saucepan. You can then use it in place of a mixing bowl once you have allowed it to cool slightly.
Don’t overmix the batter: you want to mix in the dry ingredients until just combined and no floury lumps remain. Don’t beat it too vigorously or you will end up with a dense Jamaican Ginger Cake!
Icing: add the water very gradually to avoid the ginger icing from becoming too runny. If you do add a little too much, simply sift in more icing sugar. You may wish to add a bit more ground ginger to achieve the right balance of flavour.
Make ahead: if you can, try to leave your sticky ginger cake for a day or so. It will only improve in flavour and texture over time. I promise, it is worth the wait! You will end up with a deliciously sticky ginger cake with a deep spiced flavour.

Frequently Asked Questions

What is Jamaica Ginger Cake?

I like to think of it as a classic ginger cake taken to a whole new level! Despite being called ‘Sticky Jamaica Ginger Cake’, it is actually a British creation. We can’t take all the credit though. Jamaica was one of the first countries to produce ginger, cane sugar and molasses for the British market. This was hundreds of years ago when ginger was often used to soothe troubled tummies.

Then, just over 50 years ago, Mcvities released their Jamaica Ginger Cake. And the rest, as they say, is history! The now infamous loaf was full of warming spices and dark sugars from Jamaica, so it was fitting to name it in their honour. You will see variations on the name. Sticky Ginger cake, Dark Jamaican Ginger Cake, Sticky Jamaican Gingerbread… they all refer to the same deliciously moist, spiced cake.

What is the difference between Jamaica Ginger Cake and a classic ginger cake?

Although the Mcvities Jamaica Ginger Cake has long remained a popular readymade treat. There are lots of other gingerbread and ginger cake recipes that go back further. However, they all have their own unique characteristics.

For example, you may have heard of parkin. This is a spiced Yorkshire bake similar to gingerbread made around Bonfire Night. However, unlike a classic ginger cake, it contains oats. Other ginger cake recipes might be made in round tins and sandwiched together with buttercream. More like a spiced version of a Victoria sandwich cake. In contrast, a Jamaica Ginger Cake is always made in a loaf tin. All of them are delicious in their own way.

Can I make this Jamaica Ginger Cake in advance?

Yes! In fact, I would encourage you to make the cake ahead. Like gingerbread cake, the flavour and texture improve over time. Waiting a day or so will give an even softer sticky ginger cake with a deeper ginger flavour.

How do I serve this Jamaica Ginger Cake?

Quite a few of my friends request my Sticky Jamaica Ginger Cake when they come for tea or coffee. In those cases, I would cut into thick slices and pop on a plate. You can warm them slightly in the microwave for extra cosiness. Alternatively, a slice of sticky ginger cake with warm custard makes a very delicious pudding.

Other recipes you might enjoy:

If you like the sound of this Jamaica Ginger Cake, I have some lovely cake recipes for you to try. My Microwave Syrup Sponge is perfect if you are looking for cosy, comforting recipe inspiration. Plus, it takes just minutes to make! Mind you, no mention of teatime cakes is complete without my Lemon Drizzle Loaf. It is light, moist and full of zesty lemon flavour. I find it very hard to resist a second slice. Speaking of irresistible loaf cakes, don’t miss my Brown Butter Chocolate Chip Banana Bread. Think of it as banana bread taken to a whole new level. You can thank me later…

Made this recipe and loved it?

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