Sticky Jamaican Ginger Cake

Sticky Jamaican Ginger Cake

Recipe by Paul Phillips

McVities Jamaican Ginger Cake was a childhood winter treat - usually served with a bowlful of hot custard. This version is even more delicious with stem ginger and a sticky ginger glaze to intensify the flavour.

Prep time: 15 mins

Cook time: 1 hr

Total time: 1hr 15mins

Yield: 1 x 2lb loaf


  • 200g plain flour
  • 3.5 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground mixed spice
  • 80g stem ginger, chopped
  • 3/4 tsp bicarbonate of soda
  • 125ml full fat milk
  • 85g black treacle
  • 85g golden syrup
  • 85g dark muscavado sugar
  • 85g salted butter
  • pinch salt
  • 1 large egg, lightly beaten
  • 3 tbsp syrup from stem ginger jar

Cooking Directions

  1. Preheat the oven to 160C.
  2. Sift the flour and spices into a bowl. Add the stem ginger and toss to coat (to stop the pieces sinking to the bottom when you bake).
  3. Mix the bicarbonate of soda with the milk in a separate bowl.
  4. Heat the treacle, golden syrup, sugar, salt and butter over a low heat, stirring regularly, until melted.
  5. Add this to the flour and beat vigourously until smooth. Beat in the egg and then whisk in the milk until you have a smooth batter.
  6. Pour into a greased and lined 2lb (900g) loaf tin and bake for 1 hr - covering with foil for the last 30 minutes to prevent over browning.
  7. Remove from the oven and brush with the ginger syrup to glaze.
  8. Leave in the tin for 24hrs for the flavours to develop (optional).