Are you craving a slice of McVities ginger cake, but can't find it in the States? It's surprisingly easy to make Jamaican ginger cake and is a delightfully spicy sweet treat that tastes fantastic with a cup of tea.
You'll love our other quick bread recipes for Starbucks pumpkin pepita loaf and Dutch ontbijtkoek.
Quick Look at the Recipe
- ⏲️ Prep Time: 25 minutes
- ⏲️ Cook Time: 50 minutes
- ⏲️ Total Time: 1 hour 15 minutes
- 🍽️ Yield: 12 slices
- 🥕 Dietary Info: can be made Vegan & Gluten Free
- ⚡ Calories: 267 calories per serving
- 🥚 13 Ingredients: all-purpose flour, ground ginger, mixed spice, cinnamon, salt, baking soda, molasses (black treacle), golden syrup, dark brown sugar, unsalted butter, whole milk, egg, crystallized ginger
- 🥣 Method: Sift dry ingredients, then melt syrups, sugar, and butter. Combine with flour, then stir in egg, milk, and crystallized ginger. Bake, cool, and slice.
- ⌛ Time-Saving Hack: Mix dry ingredients while the syrup mixture melts to cut down the prep time.
- 🔪 Equipment: Loaf pan, sieve, spatula, and heavy-based saucepan.
- ⭐ Expert Tip: Let the cake rest covered for at least 24 hours before slicing. This allows it to develop a richer flavor and the classic sticky crust.
- 🫚 Flavor & Texture: Warm, spicy gingerbread-like loaf with crystallized ginger pieces for bursts of zesty heat; slightly sticky crust and moist interior that pairs beautifully with tea or custard.
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Why You'll Love This Recipe
- McVitie's Copycat: If you can't get McVitie's Jamaican ginger cake where you live, this easy copycat recipe ensures you'll be able to enjoy it anytime.
- Moist Texture & Great Ginger Flavor: With both ground ginger and crystallized ginger (or stem ginger if you're in the UK), you'll get an amazing ginger flavor in this moist cake.
- Make Ahead Friendly: This cake tastes even better after being wrapped in plastic and allowed to sit at room temperature for 24 hours before slicing and serving to give it its signature sticky crust.
Featured Comment
⭐⭐⭐⭐⭐ "I used to travel to the UK with my ex husband- One of the first things I'd do was head to Tesco's and get my McVitties Jamaican Ginger Cake. It's my favorite thing to eat...I just ate my first slice once the loaf cooled and I can't imagine this tasting any better. I can't wait for the next slice! Thank you for this perfectly wonderful recipe!"
- Annelle
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Ingredients
This ginger cake takes mostly traditional pantry ingredients that are easy to find in the US or the UK. The only thing that's harder to find in the US is the golden syrup, but it can be found on the international aisle at many large grocery stores. Here's the key ingredients!
- Mixed Spice: there's no close substitute for this sweet spice blend, but you can easily make your own.
- Molasses (Black Treacle): the British version of molasses. It has a slightly more bitter flavor, but is very similar to what you'd get in the States.
- Golden Syrup: like molasses, this is a byproduct of sugar refining. There's no exact substitute for its rich golden color and amazing buttery flavor.
- Dark Brown (Muscovado) Sugar: this is a type of brown sugar. Muscovado is even darker than American dark brown sugar, but you can use the American kind as a substitute.
- Crystallized Ginger: also known as candied ginger in the States. It's fresh ginger root that has been sliced, boiled, and rolled in sugar to preserve it.
See recipe card for full information on ingredients and quantities.
Variations
- Vegan: Use vegan butter and plant-based milk along with ¼ cup unsweetened applesauce instead of the egg.
- Gluten Free: Substitute your favorite gluten-free flour blend (affiliate) for the all-purpose flour.
- Iced: Top the cooled cake with a simple icing made from powdered sugar and ginger syrup.
- Extra Ginger: Add a tablespoon of freshly grated ginger root, or a couple tablespoons of syrup from a jar of stem ginger for extra flavor.
How to Make Jamaican Ginger Cake
Gather the ingredients for the ginger cake.
- Sift the dry ingredients together into a large bowl. (image 1)
- Combine the sugar, syrups, and butter over medium heat, stirring until smooth and melted. (image 2)
- Pour the syrup mixture into the flour and mix until combined. Add the egg and milk and mix until smooth. (image 3)
- Pour into a parchment-lined tin. (image 4)
- Bake at 340°F for 50-60 minutes, or until a toothpick inserted into the center comes out clean. (image 5)
- Let the cake cool completely, preferably letting it sit well covered for at least 24 hours and up to 4 days before cutting to let it develop a sticky crust and richer flavor. When your ginger bread is to your liking, slice and serve with a cup of hot black tea. (image 6)
Recipe FAQs
Yes, this cake did originate in Jamaica. Sugarcane and many kinds of exotic spices grow in Jamaica, making it easy to obtain the key ingredients. It has a similar taste and ingredients to that of gingerbread.
Nowadays, most people in the U.K. don't make their own ginger cake, but rather buy the McVities version (affiliate). It's definitely cheaper for us in the U.S. to make our own, plus it tastes much fresher!
Many people in the U.K. like to cut off a slice and eat it plain. Others in the U.K. like to whip up some custard (affiliate) and pour it on top of a warm slice of ginger cake to make a lovely pudding. No matter whether you want your ginger cake with custard or not, make sure to serve it with a hot cup of tea.
If you slice a 10-inch loaf into ½-inch slices, you'll get 20 slices total. Each slice of this size contains 169 calories, 5.3g of fat, 29.3g of carbs, and 1.9g of protein. For the full nutrition facts, scroll to the bottom of the recipe card.
A homemade ginger cake should keep at room temperature for a week. Make sure to have it well sealed in an airtight container or zip-top plastic bag. Alternatively, you can freeze the loaf and thaw it in the microwave.
Expert Tips
- Stir the batter gently to prevent the cake from getting tough.
- Be careful not to overbake the cake, as that will make it dry.
- Want the best flavor and a sticky crust? Let the cake sit covered for at least 24 hours and up to 4 days before slicing and serving.
Other English Teatime Treats to Try
Recipe
Jamaican Ginger Cake
Ingredients
- 2 cups all-purpose flour
- 4 teaspoons ground ginger
- 2 teaspoons mixed spice
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ¾ teaspoon baking soda
- 5 tablespoons molasses
- ¼ cup golden syrup
- ½ cup dark brown sugar
- ½ cup unsalted butter
- ½ cup whole milk
- 1 large egg
- ⅔ cup crystallized ginger, finely diced
Instructions
- Preheat the oven to 340 F. Butter a loaf pan and line it with parchment paper. I used a pan that measures 10 inches long, 5 ½ inches wide, and 2 ¾ inches deep. (This is a 2-lb tin in the UK.)
- Sift the flour, ginger, mixed spice, cinnamon, salt, and baking soda into a large bowl.
- Pour the molasses, golden syrup, dark brown sugar, and butter into a saucepan and set over medium heat. Stir the mixture constantly until the sugar has dissolved and the butter is melted, taking care not to let it boil.
- Pour the syrup mixture into the sifted flour mixture, then stir well with a spoon or spatula to combine.
- Gradually add the egg and milk, stirring to form a wet batter. Gently stir in the crystallized ginger.
- Pour the batter into the prepared loaf pan and bake at 340 F for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the ginger cake cool in the tin, cover, and store at room temperature. It's best if you can make the cake 24 hours before you slice and serve it to allow the flavors to mature and the crust to become sticky.
Video
Notes
- Avoid a tough cake by stirring the batter gently and not overmixing.
- Check the cake 10 minutes early to prevent an overbaked, dry loaf.
- It's best to let the cake sit for at least 24 hours before slicing and serving. That way, you'll get an even richer flavor and a lovely, sticky crust.
- Serve the loaf warm with custard and a cup of tea to make a lovely pudding (meaning dessert in general, not American pudding!).
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
Erica
My first question is- if I didn't want slices, do you think I could bake it in an 8 or 9 inch round cake pan. I'd love to serve it as a "wedge" topped with some whipped cream.
Someone asked about when to add the stem ginger. I don't see stem ginger listed in the ingredients or in Step 5, as you mentioned when you answered her question.
Emma Fajcz
Yes, this definitely could be baked in a round pan, but the baking time may need to be shortened since the pan will have a larger surface area than a loaf pan. I used crystallized ginger (aka candied ginger) since stem ginger isn't available where I live in the US, but you're welcome to use an equal quantity of stem ginger as well. Let us know how this goes for you!
Jennifer Hartley
The smell is divine, will I have enough willpower to wait?
Emma Fajcz
We hope you enjoy it, Jennifer!
Valerie
can you use treacle instead of molasses
Emma Fajcz
Yes! Black treacle and molasses are the same thing.
Darren Drury
when do you add the stem ginger?
Emma
Thanks for your question, Darren! That was accidentally left out of the recipe instructions, but we've corrected it now. You should add the ginger in step 5.
Sue
baking powder and bicarbonate of soda are two completely different chemicals. Not basically the same thing as the writer of this recipe states.
Emma
This post clearly states that bicarb and baking soda are the same, not baking powder.
Adam
Tastes good but not sticky like a McV's.. not sticky at all in fact.. despite reducing baking time to 40 mins.. I didn't have a 2lb loaf tin so used a 1lb instead and baked 2 cakes, one after the other - would that be why?
Emma
If you cool the cakes and wrap them in plastic wrap and leave them on the counter overnight, they'll get sticky. They won't be sticky right out of the oven. Hope this helps, Adam!
Heather
This was delicious and British husband approved! Thank you so much!
Emma
You're very welcome, Heather! I'm so glad that you and your husband enjoyed it!
Annelle
I used to travel to the UK with my ex husband- One of the first things I’d do was head to Tesco’s and get my McVitties Jamaican Ginger Cake. It’s my favorite thing to eat. On a whim last week I decided to see if there was some sort of copycat recipe. I made two loaves today knowing I didn’t have the willpower to let the loaf sit for a day or so. I just ate my first slice once the loaf cooled and I can’t imagine this tasting any better. I can’t wait for the next slice! Thank you for this perfectly wonderful recipe!
Emma
You're very welcome, Annelle! I'm so glad that this recipe could help you recreate McVitties ginger cake!
Alex
The crust of this cake is crispy and delicious on the first day. The candied ginger inside is so good! After it sits for a day, it is moist and even more flavorful. Yummy!
Emma
Glad you enjoyed the Jamaican ginger cake, Alex!
Beth
This soft bread is filled with the flavor of ginger. This is a wonderful cake! It's slightly crumbly and reminds me of Christmas. After sitting for 24 hours, the gingerbread taste intensifies and the crust becomes slightly sticky. The lovely bits of candied ginger add another dimension of delicious ginger flavor to the cake!
Emma
I like that this cake reminds you of Christmas, Beth! Thanks for leaving a review.