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Jamaican Ginger (Lockdown) Loaf Cake!

This gorgeously sticky and rich ginger cake has been very popular in our house over lockdown. Hoping you will all enjoy it too.


  1. 175g Plain Flour

  2. 75g Butter

  3. 75g Dark Brown Sugar

  4. 75g Golden Syrup

  5. 75g Treacle

  6. 1 egg, beaten

  7. 1/4 of a Nutmeg, finely grated (or 1/2 tsp of ready ground)

  8. 1 rounded dessert spoon of ground Cinnamon

  9. 1 heaped dessert spoon of ground Ginger

  10. 2 pieces of stem ginger chopped very finely

  11. 1 dessert spoon of syrup from the stem ginger jar

  12. 75ml water

  13. 1/2 tsp Bicarbonate of Soda

  14. 2 tablespoons milk


  1. Pre-heat your oven to 150C (140C Fan oven).

  2. Grease and line a 2lb Loaf Tin with greaseproof paper.

  3. Sift the flour and spices into a large mixing bowl and set to one side.

  4. Measure the butter, sugar, syrup, treacle, water and ginger syrup into a large saucepan and heat gently until all the butter has melted and the ingredients and combined.

  5. Now pour the melted mixture onto the dry ingredients in the bowl and beat thoroughly with a wooden spoon, until completely smooth and all the lumps have gone.

  6. Stir in the finely chopped stem ginger.Gradually beat in the egg, a little at a time, making sure it is well incorporated.

  7. In a separate, small bowl, mix the milk with the Bicarbonate of Soda and then quickly pour into the cake mixture and give it another vigorous beating.

  8. Pour the cake mixture into the lined cake tin, using a rubber spatula to get as much mix out of the bowl as possible.

  9. Pop the cake into the oven. The oven rack should be on the bottom runner.

  10. Bake the cake for 50 mins.

  11. The cake will rise up and will crack slightly on the top. To check the cake is cooked, open the oven door slightly and, lightly, press the centre of the cake with your finger……if it feels springy to the touch it is done. If it feels slightly soggy still, close the over door and cook for a further 10 minutes.

  12. When cooked, remove from the oven and allow to cool in the tin. Once cold, turn the cake out of the tin and wrap in greaseproof paper.

Tip: This cake is best if eaten the day after making….this develops the traditional sticky top associated with Jamaican Ginger Cake.



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