Jamaican Ginger Cake

I used to love Jamaican Ginger Cake.  I’ve had a few attempts in the past at recreating this iconic recipe and this is by far the closest I’ve got. Absolutely luscious sticky ginger sponge, perfect drizzled with a little orange glaze icing or served warm with custard or ice cream

Makes a 2lb Loaf


  • 225g Plain Flour & 2 ½ tsp Baking Powder
  • OR 225g Self Raising Flour
  • 1 tsp Bicarbonate of Soda
  • 4 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • 1 tsp Mixed Spice
  • 115g Butter
  • 100g Stem Ginger (about 5 cubes), chopped
  • 115g Soft Dark Brown Sugar
  • 115g Golden Syrup
  • 115g Black Treacle
  • 250ml Milk
  • 1 Egg

Optional: Orange Glaze Drizzle

  • 5 tbsp Icing Sugar, sieved
  • Zest & juice of 1 Orange, grated


  • Grease and line a 2lb Loaf Tin with baking parchment
  • Blitz the flour, bicarb, baking powder and spices in a food processor until blended
  • Add the butter and stem ginger and pulse until a texture of fine crumbs
  • In a pan, add the sugar, syrup, treacle and milk.  Heat through to simmering point and stir until the sugar is dissolved
  • Tip the flour mixture into a bowl and pour over the treacle.  Stir well to create a thick batter
  • Pour into the loaf tin and bake for about 50 mins at 160oC fan.
  • Cool on a wire rack and drizzle with icing if desired
  • To make the drizzle icing, add just enough orange juice to the icing sugar to make an icing that will just run.  Stir in the zest.  Drizzle the icing over the cake and allow to run down the sides



3 Comments Add yours

  1. BeaFreitas says:

    This looks scrumptious !

    1. It is amazing! Well worth a try

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