clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
slice of Jamaican ginger cake on a white plate

Jamaican Ginger Cake

  • Author: Emma
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf 1x


Craving some McVities ginger cake, but want to bake some yourself?  Use this easy recipe to make this old fashioned, sticky Jamaican ginger cake.  There’s vegan and gluten free options for this recipe, too!


  • 2 cups all-purpose flour (250g)
  • 4 teaspoons ground ginger
  • 2 teaspoons mixed spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 5 tablespoons molasses (100g)
  • 1/4 cup golden syrup (100g)
  • 1/2 cup dark brown sugar (100g)
  • 1/2 cup unsalted butter (115g)
  • 1/2 cup whole milk (120 ml)
  • 1 large egg
  • 2/3 cup crystallized ginger, finely diced (100g)


  1. 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 1/2 inches wide, and 2 3/4 inches deep.  (This is a 2-lb tin in the UK.)
  2. Sift the flour, ginger, mixed spice, cinnamon, salt, and baking soda into a large bowl.
  3. 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.
  4. Pour the syrup mixture into the sifted flour mixture, then stir well with a spoon or spatula to combine.
  5. Gradually add the egg and milk, stirring to form a wet batter.
  6. 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.
  7. 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.


  • 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!).
  • Category: Cake
  • Method: Oven
  • Cuisine: English

Keywords: recipe, ingredients