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Jamaican ginger cake recipe

450 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

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

Heat the oven to gas 3, 170°C, fan 150°C.
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.
Sift the flour and ground ginger over the mix, then gently fold in with the fresh and stem 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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