Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Jamaican ginger cake recipe

Jamaican ginger cake recipe

412 ratings

See method

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

Ingredients

  • 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

    2440kj
    581kcal     29%

  • 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

Method

  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.

See more Cake recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.