Gingerbread Cake

G, my eldest son loves strong flavours just like me. So when he noticed a packet of Jamaican Ginger Cake one day he fell in love with it and has had me making it ever since as comfort food.



350g Plain Flour

225g  Dark Brown Sugar

100g Cooking oil

4-5 tsp ground ginger(as previously stated I like strong flavour so you can lessen this amount)

1tsp baking powder

½ tsp bicarbonate of soda

60g treacle

225ml boiling water

½ – 1 tsp ground cinnamon

½ – 1 tsp ground all spice



Preheat your oven to 180C

Grease and Line a 8-10″ cake tin.

Add all of the mixture into a mixer and whisk together.

When weighing the treacle I put the spoon into a jug of hot water on the scales, then zero them, use the spoon to dollop the treacle into the jug without scraping the spoon. As the recipe is so forgiving accurate measuring is really not necessary.

Place the batter into the cake tin

Cook for 35-45 minutes until risen and using a cocktail sticks inserted into the middle of the cake comes out clean.


Ways to adapt

If you would like an extra kick to your cake add ½ of Chilli Powder also to the mixture.

Add dried figs or dates

Using Ginger Ale instead of the water

Make it into cupcakes.


One response to “Gingerbread Cake

  1. Thanks for this, I am going to have a go at making it as you can’t buy it here, and I love it with lots of custard (something else I will have to make!!)… Emma

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