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. Just over 50 years ago, Mcvities released their Jamaica Ginger Cake . The 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.

Can I bake this in a round tin?

Yes, if you don't have a 2lb loaf tin, ideally use a 23cm (9 inch) round tin. 22cm would work too. It might not need as long in the oven. Start with 30 minutes, test it and see. The skewer should come out clean when inserted into the middle, if it's cooked.

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. 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.

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.

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

Jamaica Ginger Cake

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This moist Jamaica Ginger Cake is full of cosy, warming spices. The perfect easy baking recipe when you want a comforting teatime treat.

Author: Margie
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: Serves 10 1x
Category: Cakes
Method: Baking
Cuisine: Jamaican
Diet: Vegetarian

Ingredients

Scale

For the Jamaican ginger cake:

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

For the ginger icing:

200g icing sugar
Pinch ground ginger
Splash of cold water

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Instructions

Preheat the oven to 160C Fan. Grease and line a 900g (2lb) loaf tin with non-stick baking paper.
In a medium-sized saucepan, add the butter, sugar and treacle. Place over a low heat and melt gently. Keep stirring until the butter has melted, the sugar has dissolved and the ingredients have combined. Remove from the heat and leave to cool for 10 minutes.
Pour the butter-sugar mix into a large bowl and beat in the eggs to combine. Add the milk and stir. Sift in the flour, bicarbonate of soda, sea salt, ginger, cinnamon and ground cloves (or allspice). Mix until just combined and no floury lumps remain - don’t overmix as this will cause the cake to be dense.
Pour the batter into the prepared tin. Bake in the centre of the oven for about 40 minutes - or until a skewer comes out clean. Remove from the oven and leave to cool in the tin for 30 minutes before transferring to a wire rack to finish cooling completely.
Once the cake has cooled, make the ginger icing: sieve the icing sugar and a pinch of ginger into a large mixing bowl. Gradually add splashes of water, mixing until you have a smooth, thick icing.
Set the loaf onto a flat plate and spoon over the icing. Leave to set before cutting into slices and serving. Enjoy!

Notes

Scroll up for a helpful step-by-step guide with images to help with this cake.

To serve: I like to cut into thick slices. You can warm them slightly in the microwave to soften it a bit further. Alternatively, a slice of sticky ginger cake with warm custard makes a very delicious pudding.

To store: Store in an airtight container at room temperature for around 5-6 days - up to a week even! This cake lasts longer than other bakes, it actually gets more sticky the longer it sits.

To freeze: Freeze before the icing. Wrap tightly in clingfilm and a layer of foil once cool. Place in the freezer for up to 3 months. Defrost at room temperature until totally thawed. Then ice it before serving (or skip the icing, it's still delicious without!

Make ahead: try to make your sticky ginger cake a day or so in advance. It will improve in flavour and texture over time. It should last up to a week.

Texture of cake batter: the batter looks very unusual in this cake - but you just have to trust the process! It's not a creamed thick batter, it should kind of be the consistency of batter, like an American pancake batter. I've tried it with more flour and the consistency just wasn't right as you need a lot of liquid to get it nice and sticky. Trust me, this works, it just does look a bit strange when it goes in the oven!

Decoration: sprinkle with chopped crystallised ginger for a final flourish, if desired. You can also serve this cake plain if you prefer.

Find it online: https://desertislanddishes.co/jamaica-ginger-cake/