Jamaican Ginger Loaf Cake Recipe: UK's Best

Experience the Tropical Zing of Jamaican Ginger Loaf Cake in the UK

sticky jamaican ginger cake in a muffin wrapper on a white table with text overlay

Indulge in a taste of the tropics with this delightful Jamaican ginger loaf cake recipe, perfect for UK bakers looking to add a fiery twist to their baking repertoire. This moist, spiced cake is a celebration of Jamaican flavours, bringing a touch of Caribbean sunshine to your kitchen. Let's dive into this scrumptious recipe.

a loaf of sticky jamaican ginger cake on a cutting board with the title above it

Understanding Jamaican Ginger Cake

Jamaican ginger cake is a dark, moist, and richly spiced loaf cake that's a staple in Jamaican cuisine. The secret to its unique flavour lies in the combination of molasses, brown sugar, and a generous amount of fresh ginger. This cake is typically enjoyed as a tea-time treat or as a dessert, and its warm, comforting flavours make it a perfect choice for chilly UK evenings.

Ingredients: Gathering Your Trove of Tropical Flavours

Ingredients	Quantity
Plain flour	225g
Baking powder	1 tsp
Ground ginger	2 tsp
Ground cinnamon	1 tsp
Salt	1/2 tsp
Blackstrap molasses	120ml
Dark brown sugar	175g
Eggs	2
Vegetable oil	120ml
Fresh ginger, grated	50g
Orange juice	60ml
Orange zest	1 tbsp

the best and easy sticky jamaican ginger cake recipe on a cutting board with text overlay

Preparation: A Step-by-Step Guide

Preheat your oven to 180°C (160°C fan) or Gas Mark 4. Grease and line a 900g loaf tin with baking parchment.

In a large bowl, combine the flour, baking powder, ground ginger, ground cinnamon, and salt.
In another bowl, whisk together the molasses, dark brown sugar, eggs, vegetable oil, grated ginger, orange juice, and orange zest until well combined.
Gradually fold the dry ingredients into the wet ingredients, mixing just until combined and there are no lumps.
Pour the batter into the prepared loaf tin and smooth the top with a spatula.
Bake for 45-50 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.

Storage and Serving Suggestions

Store your Jamaican ginger loaf cake in an airtight container at room temperature for up to 5 days. This cake also freezes well for up to 2 months. Serve it sliced, with a dollop of clotted cream or a generous helping of butter, and a steaming cup of tea for the perfect British-Jamaican fusion treat.

Variations: Adding Your Personal Touch

this is an image of jamaican ginger loaf cake recipe gluten free dairy free

To make this recipe even more exciting, consider these variations:

Add 100g of chopped stem ginger in syrup to the batter for an extra gingery kick.
Mix in 100g of raisins or mixed dried fruits for a fruity twist.
Drizzle a lemon glaze over the cooled cake for a refreshing contrast to the rich, spiced cake.

a loaf of brown sugar ginger cake sitting on top of a pan filled with sliced bread

the gluten free jamaican ginger cake is cut in half and ready to be eaten

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a loaf of bread sitting on top of a pan next to a jar of honey

an old jamaica ginger cake on a cutting board with the words, old jamaica ginger cake

BAKER - 🆕JAMAICAN GINGER CAKE 🏴‍☠️🦜 THIS weeks recipe Jamaican ginger cake helps me celebrate my nearing 400th column published in the Keighley News. But is a treacle cake the ultimate sticky winter warmer? or do you have another classic up your sleeve for the coming winter months? I do believe, the British make the best cakes in the world, bar none, Victoria sponge cake, tea loafs, Battenberg and when the weather settles back into grim default after Burns Night, comforting cakes will always make more than one appearance, being very familiar to anyone who's ever passed through the UK education system. For over fifty years a well known cake maker launched their sticky Jamaican ginger cake. I'm sure many readers have fond memories of it being served, buttered or not, with a cup of tea or even as an after-dinner pudding covered in custard. Although this cake fell into decline when the company sold out, it was revamped a few years ago in it's original form, but carried the strap line a ''sticky pudding cake'' presumably, this was due to product description and various forms of legislations. So the big question is...can you make it at home using easy-to-hand ingredients, and still come close to the original taste that I'm sure you can't tell the difference? or maybe...even better? Treacle sponge cake is right up there with the best of them, swimming in golden nectar, this great national institution was created by a thrifty Victorian Scot from waste-products from his sugar refining business, and enjoyed by generations of doughty cake lovers ever since. With sugar as a primary ingredient in treacle cake, this kind of a hearty end to a meal is what most of us can't afford to indulge into on a regular basis. But this sugary godsend cake that warms the body and soul is always welcomed on a cold and miserable day. A treacle ginger cake is far more forgiving and will always go down well in a national crisis and is no rival for any steamer. Think on, the urge for cake tends to hit you at the wrong time of day, often you abandoned the idea of making one and opt for a shop-bought version, blasted in the microwave with custard while settling down to watch Countdown. But remember, if you do have a sweet tooth this recipe can be rustle up in no time - is that a conundrum I'll have a continent please Rachel. A classic jamaican sponge cake recipe Yields 8 good portions per loaf Ingredients: 200g / 7oz self raising flour 1 teaspoon baking powder 1 tablespoon ground ginger 1 teaspoon ground cinnamon 100g / 3.5oz butter 60g / 2oz black treacle or molasses 80g / 3oz golden syrup 100g / 3.5oz dark brown sugar 180ml / 6fl oz milk 2 eggs, beaten Method: 1. Line 2 x 1lb tins or 1 x 2lb loaf tin with butter and baking paper and preheat the oven to 170c/150c fan/Gas Mark 4. 2. In a large mixing bowl sift over the flour, baking powder, and spices. 3. In a small sauce pan over a low heat setting melt together the black and golden syrups with the butter and brown sugar. 4. Pour over the melted syrup mixture into the bowl, mix the milk and eggs together and add a little at a time to a thick batter using a wooden spoon. 5. Pour the mixture into the tins of choice and bake for around 40 minutes until risen and firm to touch for the 1lb tins and 60 minutes for the 2lb tin. 6. Leave to cool a little and best served sliced with custard or buttered with a cup of tea. 📆0️⃣2️⃣2️⃣0️⃣2️⃣4️⃣ ©BAKER MIKE #gingercake | Facebook

Embrace the vibrant flavours of Jamaica and bring a taste of the tropics to your UK kitchen with this delightful Jamaican ginger loaf cake recipe. Happy baking!