Jamaican Ginger Cake
Jamaican Ginger Cake
Ingredients
- 250 g plain flour
- 2 teaspoons ground ginger
- 2 teaspoons mixed spice
- 1 teaspoon bicarbonate of soda
- 1 teaspoon cinnamon
- 150 g brown sugar
- 150 g butter
- 150 g golden syrup
- 150 ml milk
- 2 eggs
Instructions
- 1
Preheat your oven to 180°C. Line a 23cm cake tin with baking parchment.
⏱️ 5 min•🌡️ 180
- 2
Sift the 250g plain flour into a large bowl.
⏱️ 1 min
- 3
Add the 2 teaspoons of ground ginger, 2 teaspoons of mixed spice, 1 teaspoon of bicarbonate of soda, and 1 teaspoon of cinnamon to the bowl with the flour.
⏱️ 1 min
- 4
Add the 150g brown sugar to the dry ingredients.
⏱️ 1 min
- 5
Mix all the dry ingredients well with a whisk until thoroughly combined.
⏱️ 2 min
- 6
In a saucepan, combine the 150g butter, 150g golden syrup, and 150ml milk.
⏱️ 1 min
- 7
Heat the mixture gently on the stovetop over low to medium heat until the butter and golden syrup are completely melted and the ingredients are well combined. Do not boil.
⏱️ 5 min
- 8
Pour the melted wet ingredients from the saucepan into the large bowl with the dry ingredients.
⏱️ 1 min
- 9
Mix the wet and dry ingredients with a spatula until just combined. Be careful not to overmix.
⏱️ 2 min
- 10
Add the 2 eggs to the batter.
⏱️ 1 min
- 11
Mix the eggs into the batter well with the spatula until fully incorporated and the batter is smooth.
⏱️ 2 min
- 12
Pour the cake batter into the prepared 23cm lined cake tin.
⏱️ 1 min
- 13
Bake the cake in the preheated oven at 180°C for 40-45 minutes, or until a skewer inserted into the center comes out clean.
⏱️ 45 min•🌡️ 180
- 14
Remove the cake from the oven and let it cool slightly in the tin before transferring to a wire rack. Serve the Jamaican ginger cake warm or at room temperature.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Jamaican Ginger Cake
- 250 g plain flour
- 2 teaspoons ground ginger
- 2 teaspoons mixed spice
- 1 teaspoon bicarbonate of soda
- 1 teaspoon cinnamon
- 150 g brown sugar
- 150 g butter
- 150 g golden syrup
- 150 ml milk
- 2 eggs
Instructions
- 1
Preheat your oven to 180°C. Line a 23cm cake tin with baking parchment.
⏱️ 5 min•🌡️ 180 - 2
Sift the 250g plain flour into a large bowl.
⏱️ 1 min - 3
Add the 2 teaspoons of ground ginger, 2 teaspoons of mixed spice, 1 teaspoon of bicarbonate of soda, and 1 teaspoon of cinnamon to the bowl with the flour.
⏱️ 1 min - 4
Add the 150g brown sugar to the dry ingredients.
⏱️ 1 min - 5
Mix all the dry ingredients well with a whisk until thoroughly combined.
⏱️ 2 min - 6
In a saucepan, combine the 150g butter, 150g golden syrup, and 150ml milk.
⏱️ 1 min - 7
Heat the mixture gently on the stovetop over low to medium heat until the butter and golden syrup are completely melted and the ingredients are well combined. Do not boil.
⏱️ 5 min - 8
Pour the melted wet ingredients from the saucepan into the large bowl with the dry ingredients.
⏱️ 1 min - 9
Mix the wet and dry ingredients with a spatula until just combined. Be careful not to overmix.
⏱️ 2 min - 10
Add the 2 eggs to the batter.
⏱️ 1 min - 11
Mix the eggs into the batter well with the spatula until fully incorporated and the batter is smooth.
⏱️ 2 min - 12
Pour the cake batter into the prepared 23cm lined cake tin.
⏱️ 1 min - 13
Bake the cake in the preheated oven at 180°C for 40-45 minutes, or until a skewer inserted into the center comes out clean.
⏱️ 45 min•🌡️ 180 - 14
Remove the cake from the oven and let it cool slightly in the tin before transferring to a wire rack. Serve the Jamaican ginger cake warm or at room temperature.
⏱️ 2 min