Jamaican Ginger Cake Recipe

Introduction

Jamaican ginger cake is a warmly spiced, moist loaf with a rich ginger flavor that’s perfect for teatime or dessert. This recipe combines fragrant mixed spices and stem ginger syrup for a deliciously comforting treat.

Ingredients

• 120g unsalted butter, softened, plus extra for the tin
• 285g plain flour
• 1 tsp bicarbonate of soda
• 1 tsp baking powder
• 2 tsp mixed spice
• 1 tbsp ground ginger
• 200g light brown soft sugar
• 2 eggs
• 2 tsp vanilla extract
• 80ml stem ginger syrup (from a jar of stem ginger), plus extra for the top
• 50ml honey
• 110ml coconut milk

Instructions

1. Step 1: Heat the oven to 180°C (160°C fan)/Gas 4. Butter and line a 900g (2lb) loaf tin with baking parchment.
2. Step 2: In a bowl, mix the plain flour, bicarbonate of soda, baking powder, mixed spice, ground ginger, and ½ tsp fine salt.
3. Step 3: In a separate large bowl, beat the butter and light brown sugar together using an electric whisk until smooth and fluffy, about 3 to 5 minutes.
4. Step 4: Add the eggs, vanilla extract, stem ginger syrup, honey, and coconut milk to the butter mixture and beat until evenly combined.
5. Step 5: Gently fold the dry ingredients into the wet mixture until no streaks of flour remain, being careful not to overmix.
6. Step 6: Pour the batter into the prepared loaf tin and bake in the middle of the oven for 45 to 55 minutes, or until a skewer inserted in the center comes out clean.
7. Step 7: Remove the cake from the oven and brush over a little stem ginger syrup while still warm. Leave it to cool completely in the tin before slicing and serving.

Tips & Variations

• For extra moisture, you can replace part of the coconut milk with buttermilk or yogurt.
• Add finely chopped crystallized ginger for a stronger ginger bite and chewy texture.
• Use molasses instead of honey for a deeper, richer flavor.
• Ensure not to overmix the batter to keep the cake tender and light.

Storage

Store the ginger cake in an airtight container at room temperature for up to one week. It can also be frozen for up to three months; thaw thoroughly before serving. Reheat slices gently in a microwave or oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

You can substitute the plain flour with a gluten-free blend suitable for baking, but the texture may vary slightly. Make sure baking powder and other ingredients are gluten-free as well.

What can I use if I don’t have stem ginger syrup?

If you don’t have stem ginger syrup, you can finely chop stem ginger preserved in syrup and use the syrup from the jar. Alternatively, a little ginger juice or extra honey can work, but the flavor will be less intense.

Jamaican Ginger Cake Recipe

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★★★★★

4.6 from 135 reviews

• Author: Jake
• Total Time: 65 minutes
• Yield: 1 loaf (approximately 10-12 slices) 1x
• Diet: Halal

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Description

This Jamaican ginger cake is a moist, spiced loaf cake packed with the warm flavors of ginger, mixed spice, and honey, enriched with coconut milk and sweetened with brown sugar and stem ginger syrup. Perfect for an afternoon treat or dessert, it offers a delightful balance of spice and sweetness with a tender crumb and a sticky glaze on top.

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Ingredients

Scale 1x2x3x

For the Cake

• 120g unsalted butter, softened, plus extra for the tin
• 285g plain flour
• 1 tsp bicarbonate of soda
• 1 tsp baking powder
• 2 tsp mixed spice
• 1 tbsp ground ginger
• 200g light brown soft sugar
• 2 eggs
• 2 tsp vanilla extract
• 80ml stem ginger syrup (from a jar of stem ginger), plus extra for the top
• 50ml honey
• 110ml coconut milk

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Instructions

1. Prepare the Oven and Tin: Heat the oven to 180C/160C fan/gas 4. Butter and line a 900g (2lb) loaf tin with baking parchment to prevent sticking and ensure easy removal of the cake.
2. Mix Dry Ingredients: In a bowl, combine the plain flour, bicarbonate of soda, baking powder, mixed spice, ground ginger, and ½ tsp fine salt. Stir well to evenly distribute the raising agents and spices.
3. Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and light brown soft sugar together using an electric whisk for 3-5 minutes until the mixture is smooth and fluffy, which helps incorporate air for a lighter cake texture.
4. Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract, 80ml stem ginger syrup, honey, and coconut milk. Mix until the batter is evenly combined, ensuring the flavors meld together.
5. Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet batter using a spatula. Fold until no streaks of flour remain, being careful not to overmix to maintain the cake’s tenderness.
6. Fill the Tin and Bake: Pour the batter into the prepared loaf tin and place on the middle oven shelf. Bake for 45-55 minutes until a skewer inserted into the center comes out clean, indicating the cake is cooked through.
7. Glaze and Cool: Remove the cake from the oven and brush the top with a little extra stem ginger syrup to add moisture and shine. Leave the cake in the tin until completely cooled before slicing to serve.
8. Storage: Store the cooled cake in an airtight container. It will keep for up to a week, retaining its moistness and flavor.

Notes

• Use fresh coconut milk for the best flavor and texture.
• Check the cake at 45 minutes to avoid overbaking; oven times may vary.
• The stem ginger syrup provides extra sweetness and ginger flavor; adjust amount to taste.
• This cake pairs wonderfully with a cup of tea or coffee.
• For a more intense ginger flavor, add finely chopped stem ginger pieces into the batter.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Jamaican

Keywords: Jamaican ginger cake, spiced cake, ginger cake loaf, holiday cake, coconut milk cake, moist ginger cake