EASY JAMAICAN GINGER Cake Moist, Sticky, and Richly Spiced Loaf

Jamaican Ginger Cake is a moist, sticky, and richly spiced loaf cake that showcases the warmth of ginger with a hint of cinnamon and nutmeg. Its deep, caramel-like sweetness comes from black treacle and golden syrup, giving it a dark, glossy finish. Perfectly balanced between spice and sweetness, this cake has a tender crumb and a subtle chewiness, making it an indulgent treat. It’s traditionally enjoyed as a tea-time snack or dessert, often served plain, with butter, or a dollop of cream. The cake’s flavours deepen, making it even more delicious after a day or two.
👇 RECIPE BELOW
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Ingredients
Dry Ingredients:
200g (1 3/4 cups) plain flour
1 tsp baking powder
1/2 tsp baking soda
2 tsp ground ginger
1 tsp mixed spice • British Mixed Spice: C...
1/2 tsp ground cinnamon (if no mixed spice)
1/4 tsp ground nutmeg (if no mixed spice)
Pinch of salt
Wet Ingredients:
150g (3/4 cup) dark brown sugar
150g (1/2 cup) black treacle (or molasses)
100g (1/3 cup) golden syrup
125ml (1/2 cup) whole milk
125ml (1/2 cup) vegetable oil or melted butter
1 large egg
2 tsp vanilla extract
Glaze (optional):
2 tbsp golden syrup, warmed
Fresh Additions:
2 tbsp finely grated fresh ginger (optional for a more intense ginger flavour)
Preheat your oven to 170°C (340°F) or 150°C (300°F) fan-assisted
line a 2lb loaf tin with parchment paper or a liner that fits
Bake for 50-60 minutes, or until a skewer inserted into the centre comes clean.
NOTE: The elastic band from the Ginger bag fell into the flour mix when stirring. I removed it. I shake my head when I put the bowl on the side. I cannot reshoot the video; I record it as is.
#backyardchef #gingercake #jamaican #cake
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