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Jamaican style ginger cake



12 portion(s)

Jamaican style ginger cake

  • 125 grams unsalted butter, plus extra for greasing
  • 40 g stem ginger, (approx. 3 lumps)
  • 125 grams Dark Brown Sugar
  • 100 grams golden syrup
  • 100 g black treacle
  • 2 tablespoons Syrup, stem ginger
  • 250 gram self-raising flour
  • 1 tbsp ground ginger
  • 1 teaspoons ground cinnamon
  • 1 tsp mixed spice
  • 1 teaspoons bicarbonate of soda
  • 1 pinch salt
  • 2 eggs
  • 240 g full cream milk

Recipe's preparation

  1. Preheat oven to 180°C. Grease and line a bread tin (27 cm x 11 cm) to with baking paper.
  2. Place stem ginger into mixing bowl and chop 3 sec/speed 7.
  3. Add butter, sugar, golden syrup, treacle and 2 tablespoons of syrup from the stem ginger jar and heat 4 min/98°C/speed 1.
  4. Add flour, ground ginger, cinnamon, mixed spice, bicarbonate soda and a pinch of salt mix 30 sec/speed 4.
  5. Add milk and eggs and mix 1 min/speed 4. transfer into the prepared loaf tin and bake (180°C) 35 - 40 minutes or until a wooden skewer inserted in the centre of the cake comes out clean. Allow to cool completely in tin. Once cool and wrap in foil for 24-48 hours before serving. The longer the cake is left wrap the tastier and sticker the cake will become.

Accessories you need

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Substitute Self-raising flour for gluten-free self-raising flour

For even more ginger add 50 g of chopped crystallised ginger

To make your own Stem Ginger see my Stem Ginger recipe on recipe community

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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