Jamaican Ginger Cake
This Jamaican Ginger Cake is rich, moist, and warmly spiced with ginger, cinnamon, nutmeg, and allspice. Made with molasses, brown sugar, and fresh ginger, it has deep flavor and a tender crumb, finished with a light syrup and optional rum-vanilla glaze. It’s a comforting Caribbean-inspired cake perfect for holidays, winter baking, or anytime you want a cozy, flavorful dessert.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1½ tsp ground ginger
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp allspice
- 1 tsp baking soda
- ½ tsp salt
- Wet Ingredients
Wet Ingredients
- ½ cup vegetable oil or melted butter (oil keeps it stickier)
- ½ cup dark brown sugar
- ¾ cup molasses
- 2 large eggs , room temperature
- 1 tbsp freshly grated ginger
- 1 tsp vanilla extract
- 1-2 tsp browning (optional, for color)
- ¼ cup milk or evaporated milk
- 1 tbsp Wray & Nephew rum (optional)
Candied Ginger (optional)
- ¼ cup finely chopped candied ginger (tossed with 1–2 tsp flour)
Sticky Syrup (After Baking)
- 2 tbsp molasses
- 2 tbsp hot water
- 1 tbsp brown sugar
Optional Rum-Vanilla Glaze
- 1 cup powdered sugar
- 1-2 tbsp rum or milk
- 1 tsp vanilla
Instructions
Preheat the Oven
- Preheat to 350°F (177°C). Line a loaf pan or 8×8-inch baking pan with parchment paper.
Mix Dry Ingredients
- In a bowl, whisk together flour, ground ginger, cinnamon, nutmeg, allspice, baking soda, and salt.
Mix Wet Ingredients
- In a separate bowl, whisk oil (or butter) and brown sugar until smooth. Add molasses, then eggs one at a time. Stir in fresh ginger, vanilla, browning, rum, and milk.
Combine
- Add dry ingredients to wet ingredients in two additions. Mix just until combined.
Add Candied Ginger (optional)
- Fold in the floured candied ginger gently at the very end. This prevents sinking and keeps the pieces intact. Or sprinkle on top
Bake
- Pour batter into prepared pan. Bake for 40–48 minutes, until a toothpick comes out clean with a few moist crumbs.
Make It Sticky
- While the cake is still warm, brush the top with the rich and moist syrup mixture. Let it soak in completely.
Optional Glaze
- Once cooled, drizzle lightly with rum-vanilla glaze for a festive finish.
Notes
Final Thoughts
This Jamaican Ginger Cake is everything you want in a holiday or winter dessert — rich, spiced, moist, and unforgettable. The candied ginger elevates it from classic to exceptional, making it a standout recipe for your table and your content.
Bake it once, and it’ll become a seasonal favorite in your home!
Nutrition
Serving: 10slicesCalories: 230kcalCarbohydrates: 66gProtein: 3gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gCholesterol: 0.4mgSodium: 143mgPotassium: 481mgFiber: 1gSugar: 34gVitamin A: 2IUVitamin C: 0.1mgCalcium: 78mgIron: 3mg
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