Sticky Jamaica Ginger Loaf cake
This sticky ginger loaf cake or Jamaica ginger is rich, moist and feeds a crowd. Delicious as a cake or enjoy hot as a pudding with custard!
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.
Nutrition
Calories: 189kcalCarbohydrates: 41gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 29mgSodium: 121mgPotassium: 237mgFiber: 1gSugar: 27gVitamin A: 65IUVitamin C: 1mgCalcium: 57mgIron: 2mg
Tried this recipe?Let us know how it was!