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?
Enjoy!
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.
Jump to:
🥘 Ingredients
- 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
- Butter
- Golden syrup
- Treacle
- Sugar - soft dark brown sugar.
- Eggs -large and free range.
- Milk - whole or semi skimmed milk.
See recipe card for quantities.
🍽 Equipment
- Mixing bowl
- Wooden spoon
- Saucepan
- 900g or 2 lb loaf tin (24 X 12cm or 9 ½ X 4 ½ inches)
- Baking parchment or loaf tin liner
🔪 Instructions
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.
Substitutions
- Treacle - use molasses or dark corn syrup.
- Golden syrup - use light corn syrup.
- Butter - use baking spread.
📖 Variations
- 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.
Storage
- 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.
FAQs
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
📋 RECIPE
📋 Recipe
Sticky Jamaica Ginger Loaf cake
Equipment
- Mixing bowl
- Wooden spoon
- Saucepan
- 900g or 2lb loaf tin (24 X 12cm or 9 ½ X 4 ½ inches)
- Baking parchment or loaf tin liner
Ingredients
- 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
Instructions
- 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.
Notes
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
Food Safety
- 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.
Thank you for taking the time to leave a comment. I love to read them and answer your questions. However, due to spam comments, I do have to moderate each one, so don't worry if you cannot see your comment immediately. I'll publish your comments as soon as I can.
Jill
I'm in the US and have never looked to see if treacle is available here. If it's not, is there a substitute? The loaf looks really delicious and I'd like to try it!
EllyG
Molasses I think is what you call it. Dark brown, sweet, thick syrup.
Mrs M
Blackstrap molasses is the nearest equivalent although it is sweeter and more runny than black treacle. The lighter, golden molasses is completely different.
Amanda
Thanks very much for this. Amanda
Helen
When do you add the crystallised ginger?
Amanda
Hi Helen,
The ginger goes in with the dry ingredients, so stir it in with the flour. I've updated the recipe card and thanks so much for bringing this up, Amanda
Fogerty
The recipe says to add it after the wet and dry ingredients are mixed? I'm confused now!
Amanda
Hi, I'm not sure what you mean when you say add it? I would love to help. Thanks,
Amanda
Katherine
Mmmm I love sticky ginger cake! Can't wait to try this one. It looks perfect.
Angela
This is a great loaf cake recipe. I especially like getting a bite with a piece of crystalized ginger. Yum!
Antonia
I made this ginger cake on 1/4/22 and it came out exactly as photoed but I think I must of put a bit too much treacle in it as it's awkward measuring it because of the stickiness. I cut the crystallized ginger into pieces but when the cooked cake cooled down completely, I had a piece and you could feel the chunks as you eat the cake,vthats what put me off a bit, I prefer if dissolved into the baked cake
Gavin
Put the tin in a low oven to make the treacle easier to pour, and using oven gloves pour the warmed treacle into the mixing-bowl on scales that have been reset to zero. You won't get it gram-perfect but it will be easier to get 'near'.
Tawnie Kroll
Such a beautiful loaf! Mine came out just like your photos and it was perfect with my morning coffee. Thank you!
Heather
Just found this recipe and blog today, and I’m so happy. I added loads of extra ginger and omitted the cinnamon just for our taste and it was perfect! Thank you!
cheryl
i made this ,i was really suprised how well it turned out ,and it tastes just like the bought jamican cake when i was a kid , great recipe!
Amanda
Hi Cheryl. Thanks for commenting and I'm really pleased that you love the recipe. I found that it gets stickier after a few days too. Thanks, Amanda
Antonia
Hi
Did you chop the crystallized ginger up into small pieces? I did this and once the cake was completely cooled down, I had eaten a peice and I felt the lumpy pieces which was a put off, but the cake was very moist and gave a lovely dark colour
Amanda
Hi Antonia, In the pictures I have cut it into small pieces. It's crystallised ginger, so it's not going to melt in the cake and will definitely keep its texture. You can always leave the ginger pieces out if you prefer. My husband prefers it without too.
cheryl
briilant love it
Carolyn Fothergill
When is the chopped ginger added please
Amanda
Hi Carolyn. I'm sorry that it's not very clear. You need to add the ginger with the flour and stir it in. I'll get the recipe changed. Thanks for letting me know, much appreciated.Amanda
Mahnie Dell-Ashby
Hey! Going to make this to take on a short break, I was wondering if they could be made as cupcakes? Thank you!
Amanda
Hi, I can't see any reason why not but I haven't tried it myself. Obviously you would need to reduce the cooking time too. Thanks, Amanda
Jonboy
👋 hi.
I'm making this cake for my close friend who is being treated with Chemotherapy against his cancer.
He can't eat much afterwards. However, he can manage to eat his favourite ginger cake which helps settle down his tummy!
Thank you for your recipe and I'm sure he will absolutely love it! ❤ peace and love to all. X
Amanda
That's such a lovely gesture. Ginger is so good for an unsettled stomach. And, if his appetite is quite small, the cake will last really well for at least a week and won't dry out. Sending much love and courage to your friend, Amanda xxx
Mrs M
Novice baker here and this was the first time baking with treacle for me! What a mess and I even managed to glue my phone to the worktop. (:-) Anyway, the cake was lovely and turned out just like the picture. It wasn't as sticky as the store-bought loaf is, but it wasn't around long enough for us to discover if it got stickier as it aged.
I would definitely make this again but using half the amount of nutmeg as I found it to be slightly overpowering. Thank you Amanda for a great recipe.
p.s. I have seen other recipes that call for the baking soda and milk to be mixed together first and then set aside. Would that make the end result stickier?
Amanda
Hi, I would definitely stick to mixing the dry ingredients together first and then adding the liquid. I don't think that mixing the soda with the milk would make it stickier. I'll make a note on the recipe about the nutmeg - unfortunately I love it, so am always heavy handed, but I appreciate that it can have a strong taste. Thanks for this. So glad you liked the recipe too.Thanks, Amanda
Jackie
Have made this twice now. My brother said it’s the best ginger loaf he’s had! 🙂
I do find it gets stickier a day or so after baking, which is perfect!
Only issue I’ve had is mine collapses a little in the middle (despite not opening the oven), so not sure what I’m doing wrong. Any hints appreciated. 🙂
Amanda
Hi Jackie. I am really pleased that you like the cake! It's so frustrating when a cake sinks, but there are many reasons, from underbaking to old baking powder. I had a fan oven in a previous house that ran at the wrong temperature, so I always had to turn it up, so I wonder if your oven doesn't run hot enough? It's quite a liquid batter, so I'd start by increasing the cooking time and turning up the heat very slightly. Hope this helps. Thanks for the comment, Amanda.
Sue
I made exactly according to the recipe except for the crystallised ginger, which I substituted with extra ginger powder. The first time, I baked it for 45mins but it was slightly over baked. So I cut it down to 38mins the second time. It’s baked perfectly but I still feel like it could be more moist. Just wondering if I should add more butter then next time.
Amanda
Hi Sue, I don't think that the butter will make much difference as it's the treacle and golden syrup which make it sticky. It does get stickier when it's been sitting in a tin for a few days if that helps. Thanks, Amanda.
Richard
Absolutely brilliant recipe and it came out perfectly the first time. I've been missing England a lot of late and feeling terribly homesick, so I needed something comforting and English to have with a nice cup of tea. This fitted the bill perfectly, plus the house smells amazing!
Amanda
Hi Ricahrd, I am so pleased that you liked the cake and thank very much for the comment. I lived in France for a while and ended up making crumpets and naan breads to satisfy my cravings! I know how it feels to miss food. Thanks, Amanda
Andrea
Recipe is so easy to follow and the results were excellent. A new family favourite with more taste than any shop bought cake. Thoroughly recommend!!
Amanda
Hi Andrea, That's so great to hear. It's lovely when readers report that a recipe works well. Such a versatile cake too. Thanks so much, Amanda
Tracey
Absolutely gorgeous ginger loaf, the house smells amazing, tastes fantastic.
Elizabeth
Made this last week. Unfortunately, only had stem ginger not crystallised...and it did sink! (Would coat in flour next time). Still, the cake was beautiful! I didn't think it was going to work because the batter was really runny but it was so light and moist. It's also the first time I have baked a cake in my electric tower oven...Worked perfectly. Will definitely make again 😍
Amanda
Hi Elizabeth. So pleased you liked the cake. I often make it without the extra ginger and it's still really good. I know what you mean about the batter: you wonder if it's ever going to set! Enjoy and thank you for your comment. Amanda
Ju
Ju just taken the ginger cake out of the fan over and it's sunk in the middle bit disappointed. Haven't tried it yet but it's smiles lovely. I used bicarbonate of soda as suggested maybe I should have used baking powder what do you think.
Amanda
Hi,
The most likely cause is that the cake is underbaked but it could be too much bicarbonate of soda, as that can also cause it to sink. It could also be that your oven isn't running as hot as it should be, but it's so difficult to tell. What was it like on the inside?
Ju
Three stars as I haven't tried it yet but it looks yummy
Alison
absolutely delicious ! Great flavour and hard to only have one slice 😀😀😀
Kim
This looks like the perfect holiday dessert, and I'm happy that the leftovers last a while because I think I'd definitely want to have it more than once.
Stephanie
This cake looks so delicious. Thank you for adding the substitutions and variations - some of those ingredients might be hard to find in the states. I can't wait to try it!
MicheleM
Hi, I’ve just made your recipe, we were all salivating just at the smell. Such an easy recipe to follow, came out fabulous. We enjoyed ours with custard, but still plenty left for having with my afternoon cuppa. Thanks for posting x
Amanda
Hi Michele, I am so pleased you liked it and that the recipe was easy to follow. Thanks for letting me know. I really appreciate your comments. Best wishes,
Amanda
Krystie Przygodzka
Made this and took into work colleagues, one of them told me it’s the best cake they’ve ever had, another has offered to pay me to make them one 😊
Amanda
Hi Krystie, Wow, thanks so much for letting me know. It's lovely to hear that people love the recipe! Best wishes, Amanda
Tayler
I made this cake last year for Christmas and it was amazing! Already can't wait to make it again this year!
Becky
Delicious, so quick and easy, I used stem ginger as it was what I had, and a baking spread instead of butter to save on cost and turned out fabulously. Will be a favourite I'm sure and baked again.
Amanda
Hi Becky, So glad you enjoyed the cake. With the price of groceries so high, it's a great idea to use baking spread. I think other readers would find that suggestion useful, so thanks for sharing. Best wishes, Amanda.
Judith Reeves
I made this for my family, reducing the sugar, syrup and treacle quantities as we always find cakes too sweet. It was an immediate hit and my husband said it was the best cake I’ve made. I’m interested in making it as a round cake, 8” tin, and as muffins. Any suggestions as to how I can convert recipe or do you have recipes for ginger cakes and ginger muffins that you’d recommend?
Amanda
Hi Judith,
So pleased you liked the cake! I think muffins would be fine for 15-20 minutes. With the round cake there's the possibility of sinking in the middle, but it's impossible to know without trying it. You may need to increase the temperature just slightly and cook for longer. I'm sorry, it's not something I've tried. Let me know how it turns out. Thanks,
Amanda
john rasmussen
I cooked this recipe exactly as it said except I left it in the oven for 55 mins when I took it out it was sunk in the middle , tested it still not cooked put it back in the oven for another 10 mins after taking it out it had sunk even more in the middle is it possible to find out what I did wrong,
Amanda
Hi John,
I am sorry the cake sunk in the middle. It could be that your oven isn't running as hot as it should be and you may need to increase the heat for baking. It could also be bicarbonate of soda that has been open for a while. Thanks,
Amanda
Colette
Delicious, rich and moist.. thank you for posting this recipe.. I've just had another slice with lashings of Irish creamy butter. 😋
Bev
This sounded so yummy that I couldn’t resist trying.
Well I made 1 loaf last night and OMG it is amazing. So today I doubled the recipe and made 2 loaves. It slices beautifully ( I got 10 slices from each loaf). I then individually packaged them and placed them in the freezer for my family to have while I’m away visiting family over East.
My oven runs slow, so to be on the safe side I increased the temperature by 10 degrees as I was worried I would get a sunken loaf. They were perfect, just like the picture. Thanks so much.
Amanda
Hi Bev, Thanks so much for your feedback. That's really helpful information for other people too, so I really appreciate it. Many thanks, Amanda
Lorraine
Absolutely delicious every time I’ve made it. Can I freeze this cake, and do you have any advice about the best way to do it!!!?!
Amanda
Hi Lorraine, So pleased you like the cake.I like to wrap the cake in parchment and then in foil or clingfilm, so it's airtight. Freeze for up to 3 months and defrost overnight. Thanks, Amanda
Savita
The cake turned out really good, the flavor of ginger is the highlight.
Ali
This ginger loaf cake is my favorite breakfast cake to have with coffee, so delicious!