Try our Jamaican ginger cake, then discover our easy ginger cake, Jamaican spiced Easter bun, ginger and caramel cake and Jamaican rum punch.


Store for up to 3 days in an airtight container or freeze in slices.

Jamaican ginger cake recipe


  • 200g unsalted butter, softened
  • 125g soft dark brown sugar
  • 115g treacle
  • 3 eggs, beaten
  • 200g self-raising flour
  • 1 tbsp ground ginger
  • 1 tbsp mixed spice
  • 3 stem ginger balls, roughly chopped
  • 2 tbsp milk
  • 1 tbsp icing sugar (optional)


  • STEP 1

    Heat the oven to 180C/160C fan/gas 6 and line a 2lb loaf in with butter and baking paper, leaving some hanging over the edge so you can take it out easily.

  • STEP 2

    Put the butter and brown sugar into a bowl and beat with an electric whisk for 3-4 mins until fluffy. Add in the treacle and then gradually beat in the eggs. Don’t worry if the mixture splits at this point.

  • STEP 3

    Once combined, add the self-raising flour, ginger, mixed spice, stem ginger and milk and gently beat until you have a smooth batter. Tip into the tin and bake for 50 mins-1 hour until a skewer inserted comes out clean. Leave to cool for 5 mins in the tin, before transferring onto a cooling rack and leaving to cool completely. You can dust with some icing sugar before serving, if you like.

Check out more of our loaf cake recipes

Ginger and date loaf cakentopped with icing and chopped ginger


Liberty MendezRecipe developer

Alternative ways with treacle


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