Sticky Jamaican Ginger Cake Recipe
This Sticky Jamaican Ginger Cake is rich, moist, and filled with warm spices like ginger and cinnamon. Finished with a sticky glaze, it’s the perfect dessert for cozy evenings.
8 Servings
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 4 teaspoons ground ginger
- 2 teaspoons mixed spice or pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 5 tablespoons molasses
- ¼ cup maple syrup
- ½ cup brown sugar
- ½ cup unsalted butter 1 stick
- ½ cup milk
- 1 large egg
- ½ cup candied ginger finely chopped
For the Glaze:
- 1 tablespoon corn syrup
- 1 tablespoon brown sugar
Instructions
Preheat and Prepare the Pan
- Preheat the oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper to ensure easy removal.
Mix the Dry Ingredients
- In a large mixing bowl, sift together the all-purpose flour, ground ginger, mixed spice, cinnamon, baking soda, and salt. Set aside.
Create the Wet Mixture
- In a small saucepan, combine the molasses, maple syrup, brown sugar, and butter. Heat over medium heat, stirring continuously, until the sugar is fully dissolved. Do not let the mixture boil.
Combine Wet and Dry Ingredients
- Slowly pour the warm sugar mixture into the bowl of dry ingredients. Stir gently until the batter is just combined.
Incorporate Final Ingredients
- Add the milk, beaten egg, and finely chopped candied ginger to the batter. Mix until everything is well incorporated, being careful not to overmix.
Transfer to the Pan and Bake
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Glaze
- While the cake cools slightly, prepare the glaze. Microwave the corn syrup for 15–20 seconds to warm it. Stir in the brown sugar until fully dissolved.
Glaze and Serve
- Once the cake has cooled in the pan for 10 minutes, transfer it to a wire rack. Drizzle the prepared glaze over the top, allowing it to seep into the cake. Serve warm or at room temperature.
Notes
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free 1:1 baking flour blend. Ensure that other ingredients, such as corn syrup and spices, are certified gluten-free to avoid cross-contamination.