This sticky ginger loaf cake couldn't be easier to make. It has all the luscious flavours of Christmas gingerbread in a cake that you will want to eat all year round.
Extremely moist and unctuous, this cake keep easily for more than a week, slices beautifully and has the added zing of crystallised ginger.
It's very similar to a Jamaica ginger cake that you can buy, meaning that it's delicious straight from the tin with a cuppa, or smothered in hot custard as a pudding.
How do you eat yours?
This cake is a true family favourite because it really delivers on all levels:
- It's really easy to make - just melt the butter and sugars and mix with the dry ingredients.
- The cake easily makes 12 portions, so it's perfect for feeding a crowd or family.
- As the cake is so moist, it easily keeps for up to 2 weeks!
- Enjoy a slice cold with your favourite hot drink or serve warm with hot custard.
- Store cupboard ingredients, so easy to make at the last minute.
- Flour - plain or all purpose white flour.
- Ginger - ground ginger and crystallised ginger but leave out the crystallised if you prefer as the flavour is quite strong.
- Cinnamon - ground cinnamon.
- Nutmeg - ground nutmeg.
- Bicarbonate of soda
- Golden syrup
- Sugar - soft dark brown sugar.
- Eggs -large and free range.
- Milk - whole or semi skimmed milk.
See recipe card for quantities.
- Mixing bowl
- Wooden spoon
- 900g or 2 lb loaf tin (24 X 12cm or 9 ½ X 4 ½ inches)
- Baking parchment or loaf tin liner
Line the loaf tin with a liner or baking parchment.
Put the loaf tin on the parchment and cut out enough to cover the base and sides with a little extra, which will help when the cake is taken from the tin.
Cut slits at each corner and fold the pieces inwards then push into the loaf tin.
Chop the crystallised ginger into small pieces and set aside.
Mix all the dry ingredients into a bowl and make a well in the middle for the liquid.
There is no need to sift the flour as it doesn't need to be folded in.
Measure the syrup and treacle directly into the saucepan and add the butter and sugar.
Place over a low to medium heat and stir using a wooden spoon until the ingredients melt together.
Remove from the heat.
Pour the syrup mix into the well in the flour and stir from the middle so that the flour is gradually drawn from the sides to make a batter.
Beat the eggs with the milk and stir in.
💭 Top Tip
- As soon as you have poured the syrup onto the flour, fill the saucepan with hot water and leave to soak or it will be difficult to clean.
Pour the mixture into the prepared tin.
⏲️ Baking Time
Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4 and bake for 45 minutes , or until a skewer inserted into the middle of the cake comes out clean.
Let the sticky ginger cake rest in the tin for 10 minutes then use the baking parchment to lift the cake out to cool on a rack.
Allow it to cool completely before slicing.
🥗 Serve with
This Jamaica ginger cake is delicious with:
- A cup of tea!
- Spread with butter
- Warmed in the microwave and served with custard, cream or ice cream.
- Use in place of plain sponge in a pear and ginger trifle.
- Treacle - use molasses or dark corn syrup.
- Golden syrup - use light corn syrup.
- Butter - use baking spread.
- Light ginger loaf cake - leave out the treacle and use more golden syrup to make the same quantity.
- Crystallised ginger - leave it out or replace with raisins or chocolate chips.
- Airtight tin or container - up to 2 weeks.
- Freezer - wrap well in parchment and plastic and freeze for up to 3 month.
- To reheat - place a slice in a microwavable bowl and heat on full power in 30 second bursts according to your preference.
For larger amounts I often put the saucepan or bowl directly on the scales and reset to zero before pouring in directly from the tin or container.
If you prefer, then open the jar or tin and set it in a bowl filled with hot water from the tap or kettle for about 5 minutes or so. The syrup or treacle is much thinner and is easier to pour or spoon to measure. measure in to a saucepan.
If you need to use a spoon or measuring cup for a smaller amount then it's easier if you have a jug of hot water, (from a boiled kettle), nearby. Put the spoon in the water for 10 seconds then measure the syrup or treacle. It should slide off much easier. You can keep dipping into the water as you need to.
Alternatively, try greasing the spoon or measuring cup before measuring with a flavourless oil such as sunflower oil.
This cake did not originate in Jamaica, it is purely a British creation. The name relates to the ginger that was grown in Jamaica and brought by merchants to Britain.
However, ginger isn't native to Jamaica and it is said the the Spanish brought it here in the early 1700s.
Gingerbread relates to baked good that feature spices often including ginger, cinnamon and cloves combined with a form of sugar. However, the term gingerbread normally refers to a biscuit form of baking rather than cake.
More loaf cake recipes
- Banana and Cardamom Loaf
- Cherry Madeira Loaf
- Fruit Loaf
Sticky Jamaica Ginger Loaf cake
- Mixing bowl
- Wooden spoon
- 900g or 2lb loaf tin (24 X 12cm or 9 ½ X 4 ½ inches)
- Baking parchment or loaf tin liner
- 200 g plain flour
- 1 tablespoon ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon bicarbonate of soda
- 100 g butter
- 100 g golden syrup
- 140 g treacle
- 100 g dark soft brown sugar
- 2 eggs
- 80 ml milk
- 50 g crystallised ginger
- Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4
- Line the loaf tin with a liner or baking parchment.
- Chop the crystallised ginger into small pieces and set aside.
- Mix all the dry ingredients into a bowl and make a well in the middle for the liquid.
- Put the syrup, treacle, butter and sugar into the saucepan over a low to medium heat and stir using a wooden spoon until the ingredients melt together. Remove from the heat.
- Pour the syrup mix into the well in the flour and stir from the middle to make a batter. Stir in the ginger pieces.
- Beat the eggs with the milk and stir in.
- Pour the mixture into the prepared tin.
- Bake for 45 minutes, or until a skewer inserted into the middle of the cake comes out clean.
- Let the cake rest in the tin for 10 minutes, and then lift the cake out to cool on a rack.
- Allow it to cool completely before slicing.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
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