As Americans, we often think of ginger flavored treats as merely a holiday indulgence, but that’s not the case in many other parts of the world. This Jamaican Ginger Cake is popular throughout the Caribbean and the UK where folks enjoyed it all year long with tea, as a dessert, or just a sweet snack. The ginger gives the cake a warm and spicy flavor, while the other spices add depth and complexity. After tasting this cake for myself it’s easy to see why you’d want to eat this treat regularly.
Similar in flavor to the gingerbread we’re familiar with, this recipe packs quite the punch with simple ingredients. As the original recipe originated outside the US there are a few ingredients we’ve substituted to make your life easier, the first ingredient being golden syrup. Depending on where you live, you might be able to find this mellow and sweet UK staple, but if not then maple syrup will do the trick.
The second substitution you might need to make is for the mixed spice. Not to be confused with allspice, this is a mixture of cinnamon, coriander, caraway, nutmeg, ground ginger, and cloves. You’re welcome to make your own mix at home as those are all easy to find ingredients here, but if you’re short on time, subbing in pumpkin pie spice will get you pretty close to the same flavor!
My favorite part about this treat might just be the candied ginger bits in every bite. They’re chewy with just the right amount of kick and complement the moist cake beautifully. We’ve also included a simple glaze for the top of the cake that locks the moisture in and ensures the name “sticky” is well deserved. There’s nothing worse than dry cake, but that won’t be a problem here! Whether you eat this Sticky Jamaican Ginger Cake for breakfast or dessert, you’re sure to fall in love.
Sticky Jamaican Ginger Cake
15m prep time
55m cook time
- 2 cups flour
- 4 teaspoons ground ginger
- 2 teaspoons mixed spice (or pumpkin pie spice)
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 5 tablespoon molasses
- 1/4 cup maple syrup
- ½ cup brown sugar
- ½ cup butter (1 stick)
- ½ cup milk
- 1 egg
- ½ cup chewy candied ginger, finely chopped
- 1 tablespoon corn syrup
- 1 tablespoon brown sugar
- Preheat oven to 350 degrees F and grease a standard loaf pan.
- In a large bowl, sift together the flour, ginger, mixed spice, cinnamon, baking soda, and salt. Set aside.
- In a small saucepan, combine the molasses, maple syrup, brown sugar, and butter. Over medium heat, cook the mixture while continuously stirring until the sugar has fully dissolved. Do not boil!
- Add the sugar mixture to the dry ingredients and stir until just combined.
- Slowly add the egg, milk, and candied ginger to the batter. Do not over mix.
- Transfer the batter to the prepared loaf pan and bake for 50-55 minutes.
- For the glaze: In a small bowl, microwave the corn syrup for 15-20 seconds then stir in the brown sugar until dissolved. Drizzle over the cooled cake.
Recipe adapted from Savortheflavour.com