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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
