Moist Jamaican Ginger Cake (Sticky & Spiced)

Name: Moist Jamaican Ginger Cake (Sticky & Spiced)
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 10
Ingredients: 120 g unsalted butter, softened; 285 g plain flour; 200 g light brown soft sugar; 110 ml coconut milk; 80 ml stem ginger syrup; 50 ml honey; 2 eggs; 2 tsp vanilla extract; 1 tbsp ground ginger; 2 tsp mixed spice; 1 tsp bicarbonate of soda; 1 tsp baking powder

A dark, sticky, and intensely spiced loaf cake inspired by the classic Jamaican ginger cake. This moist treat features the warmth of ground ginger and mixed spice, enriched with coconut milk and honey for a perfect afternoon tea slice.

Servings10 Portions

Prep Time15 Mins

Cook Time80 Mins

Difficulty

Easy

Ingredients

unsalted butter, softened
120 g
plain flour
285 g
light brown soft sugar
200 g
coconut milk
110 ml
stem ginger syrup
80 ml
honey
50 ml
eggs
2
vanilla extract
2 tsp
ground ginger
1 tbsp
mixed spice
2 tsp
bicarbonate of soda
1 tsp
baking powder
1 tsp

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/gas mark 4). Grease a 900g (2lb) loaf tin with butter and line it with baking parchment. In a medium bowl, whisk together the plain flour, bicarbonate of soda, baking powder, mixed spice, ground ginger, and 1/2 tsp of fine salt until well combined.

In a large mixing bowl, beat the softened butter and light brown soft sugar together using an electric whisk for 3 to 5 minutes until the mixture is pale and fluffy. Gradually add the eggs, vanilla extract, stem ginger syrup, honey, and coconut milk, beating until the mixture is smooth and evenly combined.

Gently fold the dry flour mixture into the wet ingredients using a spatula or large spoon. Mix until no streaks of flour remain, being careful not to overwork the batter to keep the cake light.

Pour the batter into the prepared loaf tin and bake on the middle shelf for 1 hour to 1 hour 20 minutes. The cake is done when a skewer inserted into the center comes out clean.

While the cake is still warm from the oven, brush the top with a little extra stem ginger syrup. Allow the cake to cool completely in the tin before removing and slicing.