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Jamaican ginger cake recipe

Jamaican ginger cake recipe

437 ratings

This spicy Jamaican ginger cake recipe is one you'll be coming back to again and again. Ground, crystallised and fresh ginger all combine to give the cake its signature punch; a fragrant liveliness that balances well against the sweetness of golden syrup and dark brown sugar. See method

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


  • 100g butter or margarine
  • 100g dark brown sugar
  • 175g golden syrup
  • 2 tbsp ginger wine
  • 2 eggs, lightly beaten
  • 175g self-raising flour
  • 4 tsp ground ginger
  • 50g fresh ginger, peeled and finely chopped
  • 100g crystallised ginger, finely diced
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

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


  1. Heat the oven to gas 3, 170°C, fan 150°C.
  2. Cream together the butter and sugar with a pinch of salt. Pour in the golden syrup, ginger wine and eggs. Beat to form a smooth mixture.
  3. Sift the flour and ground ginger over the mix, then gently fold in with the fresh and stem ginger.
  4. Spoon into a greased small loaf tin and bake for about 50–60 minutes until a skewer inserted into the middle comes out clean.
  5. Allow the cake to completely cool in the tin before slicing and serving.

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