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Jamaican Ginger Cake

gingercakebrieadIf you’re a fan of the McVities Jamaica Ginger Cake then this recipe is for you! This was the closest recipe I could find to match the McVities version. Its super dense, moist and has a spicy zing!


250g unsalted butter

250g dark brown muscovado sugar

250g black treacle

300ml milk

2 eggs

100g stem ginger finely chopped (you can pick a jar up in an asian supermarket)

375g creme/plain flour

2 tsp bicarbonate of soda

1tsp allspice

2 tsp ground ginger

ginger syrup from the jar for brushing on the hot cake


Preheat oven to 140C

Place the closed tin of treacle into a saucepan of hot water (halfway up the sides of the tin) for a few minutes to soften.

Line a square tin with baking paper.

Place the butter, muscovado sugar & treacle into a large saucepan & heat gently, stirring occasionally, until the ingredients have melted and combined.

Stir in the milk then remove the pan from the hob and leave to cool until the mix is just warm, rather than hot.

Beat in the eggs.

Place the chopped ginger, flour, bicarbonate of soda, allspice and ginger in a bowl and gradually stir in the contents of the saucepan.

Pour the batter into the prepared tin and bake for 1 hour before opening the oven door. Using a skewer, insert into the cake. If it’s done the skewer comes out cleanly, if not, put it back in and continue to cook.

When the cake is cooked brush some of the syrup from the stem ginger jar over it.

Allow the cake to cool completely.

This cake will keep for up to one week.

This cake tastes better with age!

This Recipe was taken from

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