Jamaican ginger cake
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Jamaican ginger cakeNew Recipes

By April Jackson

Bake this sticky, spicy cake using ingredients that historically thrived in Jamaica – best enjoyed with an afternoon cup of tea

  • Prep:5 mins
    Cook:1 hrs 20 mins
  • Serves 10
  • Easy

Nutrition per serving

  • kcal 367
  • fat 13g
  • saturates 8g
  • carbs 56g
  • sugars 0g
  • fibre 1g
  • protein 5g
  • salt 0.49g

Ingredients

  • 120g unsalted butter , softened, plus extra for the tin
  • 285g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 2 tsp mixed spice
  • 1 tbsp ground ginger
  • 200g light brown soft sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 80ml stem ginger syrup (from a jar of stem ginger), plus extra for the top
  • 50ml honey
  • 110ml coconut milk

Method

  1. Heat the oven to 180C/160C fan/gas 4. Butter and line a 900g (2lb) loaf tin with baking parchment. Mix the flour, bicarb, baking powder, mixed spice, ginger and ½ tsp fine salt in a bowl.

  2. In a separate bowl, tip in the butter and sugar and beat together using an electric whisk, until smooth and fluffy, 3-5 mins. Add the eggs, vanilla, stem ginger syrup, honey and coconut milk and beat until evenly mixed.

  3. Tip in the dry ingredients and gently fold the batter until no streaks of flour remain, taking care not to overmix. Pour the batter into the prepared tin and bake on the middle shelf of the oven for 45-55 mins, until a skewer inserted into the centre comes out clean. Remove and brush over a little stem ginger syrup. Leave in the tin until completely cooled, then serve in slices. Will keep in an airtight container for up to a week.

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