Sticky Jamaican Ginger Cake Recipe
Craving a delightful treat that combines the warmth of ginger with a luscious, sticky texture? This Sticky Jamaican Ginger Cake Recipe is just the ticket. With its rich spices and syrupy goodness, it’s a perfect accompaniment to your afternoon tea or coffee, and it gets even better the day after baking. Let’s bake this classic and indulge in its spicy sweetness!
History:
Jamaican ginger cake is a beloved treat in both the Caribbean and the UK. Its rich, spicy flavour comes from the generous use of ground ginger and other warming spices, making it a perfect companion for a cup of tea or coffee. The cake’s sticky texture improves with time, making it even more delicious a day or two after baking.
Serving Suggestions:
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra touch, serve it with a drizzle of caramel sauce or a side of poached pears. Its spicy flavour also complements a hot cup of chai or a robust black coffee.
Storing Instructions:
To keep your cake fresh, store it in an airtight container at room temperature. It will stay deliciously moist for up to five days. For longer storage, you can freeze the cake. Wrap it tightly in cling film and then place it in a freezer-safe bag or container. It will keep well for up to three months.
Reheating Instructions:
If you’ve frozen your cake, let it thaw at room temperature for a few hours or overnight. To enjoy it warm, preheat your oven to 150°C (300°F) and heat the cake for about 10-15 minutes. Alternatively, you can microwave individual slices on medium power for about 20-30 seconds.
Conclusion:
We hope you enjoy making and eating this Sticky Jamaican Ginger Cake as much as we do! Share your thoughts and experiences in the comments below. Don’t forget to sign up for our newsletter to receive more scrumptious recipes straight to your inbox.
How to Make Sticky Jamaican Ginger Cake Recipe
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Sticky Jamaican Ginger Cake Recipe
Description
This Sticky Jamaican Ginger Cake is a perfect blend of rich spices and syrupy goodness, offering a delightful treat that's both warming and comforting. With ground ginger, cinnamon, and mixed spice, each bite is bursting with flavour. The sticky glaze on top adds an extra layer of sweetness, making this cake an irresistible companion to your afternoon tea or coffee. Even better, the cake’s texture and taste improve with time, becoming even more delicious a day after baking. Enjoy a slice of this classic delight, and let its spicy sweetness warm your heart.
Ingredients
Instructions
Preheat the Oven:
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Preheat the Oven
Preheat your oven to 170°C (fan-assisted) or 190°C (conventional). Grease and line a 2lb loaf tin (23 x 12cm) with baking parchment.
Prepare the Dry Ingredients:
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Sift the Dry Ingredients
In a large mixing bowl, sift together the plain flour, bicarbonate of soda, ground ginger, ground cinnamon, and mixed spice. Set aside.
Melt the Wet Ingredients:
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Melt the Butter and Syrups
In a medium saucepan over low heat, melt together the butter, dark muscovado sugar, golden syrup, black treacle, and stem ginger syrup. Stir continuously until the mixture is smooth and the sugar has dissolved. Do not let it boil.
Combine Wet and Dry Ingredients:
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Mix the Wet and Dry Ingredients
Make a well in the centre of the dry ingredients and pour in the melted mixture. Stir until just combined.
Add Milk and Egg:
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Incorporate Milk and Egg
Gradually mix in the milk and beaten egg until you have a smooth batter. Fold in the finely chopped stem ginger.
Bake the Cake:
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Pour and Bake
Pour the batter into the prepared loaf tin and bake in the preheated oven for 50-55 minutes, or until a skewer inserted into the centre comes out clean.
Prepare the Glaze:
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Make the Glaze
While the cake is baking, prepare the glaze. In a small bowl, microwave the corn syrup for 15-20 seconds, then stir in the brown sugar until dissolved.
Cool and Glaze:
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Cool and Glaze the Cake
Once the cake is baked, allow it to cool in the tin for 10 minutes before transferring it to a wire rack. While the cake is still warm, brush the glaze over the top.
Resting Time:
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Allow the Cake to Rest
For the best flavour and stickiness, let the cake rest in an airtight container for at least one day before serving.
Equipment
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- Amount Per Serving
- Calories 320kcal
- Calories from Fat 108kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 7g35%
- Cholesterol 52mg18%
- Sodium 2200mg92%
- Potassium 175mg5%
- Total Carbohydrate 50g17%
- Dietary Fiber 1g4%
- Sugars 30g
- Protein 4g8%
- Vitamin A 355 IU
- Vitamin C 0.3 mg
- Calcium 59 mg
- Iron 2.1 mg
- Vitamin D 1.2 IU
- Vitamin E 0.6 IU
- Vitamin K 1.4 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For an extra zing, you can add a teaspoon of grated fresh ginger to the batter.
- If you prefer a less sticky cake, you can reduce the amount of glaze or skip it altogether.
- This cake's flavour and texture improve with time, so it's best to make it a day in advance.
- Serve with a side of whipped cream or ice cream for an added treat.
Frequently Asked Questions
While dark muscovado sugar adds a rich, deep flavour, you can substitute it with light muscovado sugar or even dark brown sugar in a pinch. However, these substitutes may slightly alter the cake's flavour and texture.
If you don’t have black treacle, molasses is a great substitute that will provide a similar depth of flavour. Both will give the cake its characteristic dark colour and rich taste.
Yes, you can make a gluten-free version by substituting the plain flour with a gluten-free flour blend. Ensure the blend includes a binding agent like xanthan gum for the best results.
For an extra kick, you can increase the amount of ground ginger or add a pinch of cayenne pepper to the batter. You can also add some finely chopped fresh ginger for added spice and texture.
Store any leftovers in an airtight container at room temperature. The cake will stay moist and delicious for up to five days. For longer storage, wrap the cake tightly in cling film and place it in a freezer-safe bag or container. It will keep well in the freezer for up to three months.
This cake pairs wonderfully with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce. It's also lovely with a side of poached pears or simply enjoyed with a hot cup of tea or coffee.
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Fiona O'Sullivan
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