Jamaican ginger cake recipe

Jamaican ginger cake recipe

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  • Serves 4
  • 20 mins to prepare and 1 hr to cook
  • 581 calories / serving


  • 100g butter or margarine
  • 100g dark brown sugar
  • 175g self-raising flour
  • 4tsp ground ginger
  • 175g golden syrup
  • 2tbsp ginger wine
  • 2 eggs, lightly whipped
  • 50g fresh ginger, peeled and finely chopped
  • pinch of salt
  • 100g stem ginger, finely diced

Each serving contains

  • Energy

  • Fat

    25g 35%
  • Saturates

    13g 67%
  • Sugars

    49g 54%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 88.2g Protein 8.1g Fibre 2.1g


Heat the oven to 160°C/325°F/Gas Mark 3.

Cream together the butter and sugar with a pinch of salt . Sift in the flour and ground ginger and mix thoroughly. Pour in the golden syrup and 1tbsp wine stir to combine.

Beat in the eggs gradually to form a smooth mixture, then fold in the flour and fresh and candied ginger.

Spoon into a greased small loaf tin and bake for about 50–60 minutes until a skewer inserted into the middle comes out clean.

Allow the cake to completely cool in the tin before slicing and serving.

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