Jamaican Ginger Cake
Prep time
Cook time
Total time
An easy Jamaican ginger cake that gets better after a day or two
Recipe type: Easy
Cuisine: Cake
Serves: 14 slices
  • 175g self raising, sifted
  • 1 level tablespoon ground ginger (or about 60g of crystallised ginger blitzed in a food processor)
  • 1 level dessertspoon ground cinnamon
  • 2 level teaspoons mixed spice
  • ½ level teaspoon bicarbonate of soda
  • 2 tablespoons milk
  • 75g maple syrup
  • 75g golden syrup
  • 75g dark brown soft sugar
  • 75g butter
  • 1 large egg, lightly beaten
  1. Sift the flour and spices into a large bowl, then mix the bicarbonate of soda with the milk and set it on one side.
  2. Next measure the maple syrup (or you can use black treacle), golden syrup, sugar and butter into a saucepan with 75ml of water. Heat it very gently, stirring until thoroughly melted.
  3. Next add this mixture to the flour and spices, beating it, until smooth and with mixer still turning beat in the egg a little at a time.
  4. Then add the bicarbonate of soda and milk and beat slowing until all ingredients are combined.
  5. Pour into the prepared tin and bake for an hour or until a skewer comes out clean. I find I often need to put some foil over the top and carry on cooking for another ten minutes.
Recipe by Mummy Barrow at https://www.mummybarrow.com/gbbo-2018-spice-week-ginger-cake/