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!
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.
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.
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.
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.
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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.
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.
In a large mixing bowl, sift together the plain flour, bicarbonate of soda, ground ginger, ground cinnamon, and mixed spice. Set aside.
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.
Make a well in the centre of the dry ingredients and pour in the melted mixture. Stir until just combined.
Gradually mix in the milk and beaten egg until you have a smooth batter. Fold in the finely chopped stem ginger.
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.
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.
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.
For the best flavour and stickiness, let the cake rest in an airtight container for at least one day before serving.
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Fiona O'Sullivan is the passionate editor of Great Food Ireland, a popular blog dedicated to celebrating traditional Irish cuisine and culinary heritage. With a rich background in food writing and a deep love for Ireland's gastronomic culture, Fiona brings a wealth of knowledge and enthusiasm to her role. She curates authentic recipes, shares culinary stories, and explores the vibrant food scene across Ireland. Fiona's dedication to promoting Irish food traditions has made Great Food Ireland a beloved resource for food enthusiasts around the world.
