Easy Jamaican Ginger Cake

Easy Jamaican Ginger Cake

Ingredients

Dry Ingredients:

• 200g (1¾ cups) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 teaspoons ground ginger
• 1 teaspoon mixed spice
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Pinch of salt

Wet Ingredients:

• 150g (¾ cup) dark brown sugar
• 150g (½ cup) black treacle/molasses
• 100g (⅓ cup) golden syrup
• 125ml (½ cup) whole milk
• 125ml (½ cup) vegetable oil or melted butter
• 1 large egg, room temperature
• 2 teaspoons vanilla extract

Optional Glaze:

• 2 tablespoons golden syrup, warmed

Fresh Addition:

• 2 tablespoons finely grated fresh ginger (optional)

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Instructions

Preparation:

1. Preheat your oven to 170°C/340°F (150°C/300°F for fan-assisted).
2. Line a 2lb loaf tin with parchment paper and lightly grease the paper with oil.

Mix Dry Ingredients:

1. Sift the flour, baking powder, and baking soda into a large bowl.
2. Add the ground ginger, mixed spice, cinnamon, nutmeg, and salt.
3. Whisk to combine thoroughly.

Combine Wet Ingredients:

1. In a separate bowl, mix the dark brown sugar, treacle/molasses, and golden syrup.
2. Warm the milk until it’s just slightly warm (not hot).
3. Add the warm milk, oil, egg, and vanilla extract to the sugar mixture.
4. If using, stir in the fresh grated ginger.

Create the Batter:

1. Make a well in the center of the dry ingredients.
2. Pour the wet mixture into the well.
3. Gently fold the mixture until just combined. Don’t overmix; small lumps are fine.

Bake:

1. Pour the batter into the prepared loaf tin.
2. Bake for 50-60 minutes. Test the cake by inserting a skewer or toothpick— it should come out clean when done.
3. Let the cake cool in the tin for 10 minutes.

Finish:

1. Brush the warm cake with the heated golden syrup for a lovely glaze.
2. Allow the cake to cool completely before slicing.

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Nutritional Information (Per Slice – Based on 10 Slices):

• Calories: 325
• Total Fat: 12g
• Carbohydrates: 52g
• Protein: 4g
• Fiber: 1g
• Sugar: 32g

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Timing:

• Prep: 15 minutes
• Baking: 50-60 minutes
• Cooling: 1 hour
• Total: 2 hours 15 minutes

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Pro Tips and Tricks:

• Room temperature ingredients ensure better incorporation and even baking.
• Don’t overmix the batter. Stop when the ingredients are just combined— some small lumps are fine.
• Test doneness 5 minutes before the recommended time. If the cake starts to brown too quickly, cover it with foil.
• To maintain moisture, store with a slice of apple.

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Variations:

1. Gluten-Free Version:
Replace the all-purpose flour with a gluten-free flour blend and add ½ teaspoon xanthan gum.

2. Dairy-Free Adaptation:
Use plant-based milk and replace butter with coconut oil.

3. Spice Variations:

• Add cardamom for an Indian twist.
• Include allspice for extra warmth.
• Double the ginger for a spicier kick.