This Mary Berry Jamaican Ginger Cake is a real treat for a cozy afternoon tea and so easy to make! No complicated creaming required, just melt the syrups and spices together and let the oven work its magic to create a dark, dense, and perfectly sticky masterpiece. Make it once and you’ll never go back to store-bought ginger loaves again! It’s delicious with a thick spreading of salted butter, a warm bowl of custard, a hot cup of tea, a scoop of vanilla ice cream; in fact most things.
Mary Berry Jamaican Ginger Cake Recipe Ingredients
- 225 g self-raising flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 115 g unsalted butter
- 115 g black treacle (molasses)
- 115 g golden syrup
- 115 g light muscovado sugar
- 1 large egg, beaten
- 150 ml whole milk
How To Make Mary Berry Jamaican Ginger Cake Recipe
- Preheat and prep: Preheat your oven to 160 C (140 C fan). Grease a 2 lb loaf tin and line it with baking parchment. This is a sticky cake, so the parchment is essential for a clean release.
- Melt the base: In a medium saucepan over low heat, combine the butter, black treacle, golden syrup, and light muscovado sugar. Stir gently until the butter has melted and the sugar has dissolved into a smooth, dark liquid. Remove from the heat and let it cool for 5 minutes.
- Mix the dry ingredients: Sift the flour, baking soda, ground ginger, and cinnamon into a large mixing bowl. Sifting ensures the spices are evenly distributed and removes any lumps from the flour.
- Combine wet and dry: Pour the warm treacle mixture into the dry ingredients. Add the beaten egg and the milk. Using a wooden spoon or a hand whisk, beat the mixture until it is completely smooth. The batter will be quite thin and liquid—this is exactly how it should be!
- Bake to perfection: Pour the batter into the prepared loaf tin. Bake for 50 to 60 minutes. You’ll know it’s ready when the cake has risen and a skewer inserted into the center comes out clean.
- Cool and set: Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
Recipe Tips
- The Sticky Secret: Mary’s top tip for a truly “Jamaican” style ginger cake is to wrap the cooled cake in parchment paper and then foil, and leave it in an airtight container for 2 to 3 days before eating. This allows the syrups to migrate to the surface, creating that iconic sticky exterior.
- Golden Syrup vs. Treacle: Ensure you use the exact ratio of golden syrup and black treacle. The treacle provides the deep, dark color and slightly bitter edge, while the golden syrup adds the mellow sweetness and stickiness.
- Don’t Over-Bake: Because of the high sugar and syrup content, this cake can turn from sticky to burnt quite quickly. Start checking with a skewer at the 50-minute mark.
- Sift the Spices: Ground ginger can sometimes clump. Sifting it with the flour prevents you from biting into a spicy “hot spot” in the finished cake.
What To Serve With Mary Berry Jamaican Ginger Cake?
This Mary Berry Jamaican Ginger Cake Recipe is a rich, spicy dessert that needs a creamy or simple pairing! Thick Vanilla Custard is the quintessential choice for a comforting warm pudding. For a balanced afternoon snack, a Thin Spread of Salted Butter adds a lovely savory contrast that pairs perfectly with the sweet ginger! A dollop of Whipped Cream or a glass of Cold Milk pairs wonderfully with the treacle and cinnamon notes.
How To Store Mary Berry Jamaican Ginger Cake
- Airtight Container: Store the cake in an airtight container at room temperature. It will stay fresh and actually improve in texture for up to 1 week.
- Do Not Refrigerate: The fridge can dry out the sponge and prevent it from becoming sticky. Keep it in a cool, dark cupboard instead.
- Freezing: This cake freezes beautifully! Wrap the whole loaf or individual slices tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature before serving.
Mary Berry Jamaican Ginger Cake Nutrition Facts
- Calories: 280 kcal (per slice)
- Total Fat: 10 g
- Saturated Fat: 6 g
- Cholesterol: 35 mg
- Sodium: 180 mg
- Total Carbohydrates: 45 g
- Sugar: 28 g
- Protein: 3 g
- Fiber: 1 g
Nutrition information is estimated and based on a yield of 10 slices.
FAQs
Ground ginger is preferred for this specific recipe as it provides a consistent, warm heat throughout the crumb. Fresh ginger can be added (about 1 teaspoon finely grated) for extra zing, but don’t omit the ground ginger.
Ginger cakes are prone to sinking if the oven door is opened too early. The structure takes time to set due to the heavy syrups. Keep the door closed until at least 45 minutes have passed.
You can use dark molasses as a direct substitute, although treacle is slightly more viscous and intense in flavor.
Try More Recipes:
- Mary Berry 10 inch Sponge Cake Recipe
- Mary Berry Simnel Cake Recipe
- Mary Berry Lemon and Blueberry Cake Recipe
Mary Berry Jamaican Ginger Cake Recipe
Description
A dark, spicy, and incredibly moist ginger loaf made with black treacle and golden syrup, designed to get stickier the longer it is kept.
Ingredients
Instructions
- Preheat oven to 160 C and line a 2 lb loaf tin.
- Melt butter, treacle, syrup, and sugar in a pan; let cool for 5 mins.
- Sift flour, soda, and spices into a bowl.
- Stir the treacle mix, egg, and milk into the dry ingredients until smooth.
- Pour into the tin and bake for 50-60 minutes until a skewer comes out clean.
- Cool completely, then wrap in foil for 2 days for maximum stickiness.
Notes
- Wrapping the cake in foil for a few days is the secret to the sticky top.
- The batter will be quite thin; this ensures a moist, dense sponge.
- Perfect served warm with custard or cold with butter.
