Ekani Ella This Mary Berry Jamaican Ginger Cake recipe is a deep, dark, sticky loaf packed with warming spice and rich treacle flavour. It is the kind of cake that feels comforting from the first slice, with a soft crumb that stays moist for days. The ginger gives gentle heat rather than sharpness, balanced by syrupy sweetness and a hint of citrus.
Perfect for cool evenings, afternoon tea, or as a simple dessert with custard, this cake improves with time and is ideal for make-ahead baking. Inspired by the classic baking style of Mary Berry, the method is straightforward and dependable, focusing on slow baking and proper mixing rather than decoration.
What Is Mary Berry’s Jamaican Ginger Cake?
Mary Berry Jamaican Ginger Cake is a traditional British ginger loaf made with black treacle, golden syrup, and ground ginger. Despite the name, it is a British classic rather than a Caribbean cake. The texture is dense yet tender, and the flavour develops further as the cake rests.
It is usually baked in a loaf tin and served in slices, either plain or lightly buttered.
Other Popular Mary Berry Recipes
- Mary Berry Bara Brith
- Mary Berry Dutch Apple Cake
- Mary Berry Toffee Apple Cake
- Mary Berry Wholemeal Scones
Why This Recipe Is Worth Trying
- Deep, warming flavour – rich ginger with treacle sweetness
- Moist, long-lasting texture – stays soft for several days
- Simple mixing method – no creaming required
- Make-ahead friendly – tastes better with time
- Classic British bake – comforting and familiar
Essential Ingredients to Make Mary Berry Jamaican Ginger Cake
- Unsalted butter – 125 g
- Black treacle – 200 g
- Golden syrup – 200 g
- Dark brown sugar – 100 g
- Milk – 250 ml
- Self-raising flour – 250 g
- Ground ginger – 2 tsp
- Mixed spice – 1 tsp
- Bicarbonate of soda – 1 tsp
- Egg – 1 large
- Lemon zest – from 1 lemon
Handy Kitchen Tools for Best Results
- Medium saucepan
- Mixing bowl
- Wooden spoon or whisk
- 900 g loaf tin
- Baking parchment
Step-by-Step Guide to Making Mary Berry Jamaican Ginger Cake
- Prepare the tin – Grease and line the loaf tin, then preheat the oven.
- Heat the syrup mixture – Gently warm butter, treacle, golden syrup, sugar, and milk in a saucepan until melted and smooth.
- Cool slightly – Remove from heat and allow the mixture to cool so it does not scramble the egg.
- Mix the dry ingredients – Combine flour, ground ginger, mixed spice, and bicarbonate of soda in a bowl.
- Combine carefully – Pour the warm syrup mixture into the dry ingredients and mix until smooth.
- Add egg and zest – Stir in the egg and lemon zest until fully incorporated.
- Bake slowly – Pour into the tin and bake until firm, with a skewer coming out clean.
- Cool fully – Leave in the tin briefly, then cool completely before slicing.
What I Got Wrong (And How I Fixed It)
- Cake too dark on top – Covering loosely with foil halfway through baking helped.
- Heavy texture – Mixing too fast trapped less air, so slower mixing worked better.
- Sticky centre – Extending baking time slightly ensured full cooking.
- Strong bitterness – Measuring treacle accurately kept flavours balanced.
Healthier Version of Mary Berry Jamaican Ginger Cake
For a lighter version, reduce the amount of treacle slightly and replace part of the butter with sunflower oil. The cake remains moist but feels less heavy while keeping its signature ginger flavour.
Ingredient Substitutions for Mary Berry Jamaican Ginger Cake
- Black treacle (200 g) – Use dark molasses if needed
- Golden syrup (200 g) – Honey works, though flavour will change
- Self-raising flour (250 g) – Plain flour with 2½ tsp baking powder
- Milk (250 ml) – Any dairy or unsweetened plant milk
Pairing Ideas: What to Serve With Mary Berry Jamaican Ginger Cake
- Warm custard on the side – Classic and comforting
- Lightly whipped cream – Softens the spice
- Hot tea or coffee – Balances the sweetness
- Vanilla ice cream scoop – Turns it into dessert
- Thin butter spread – Traditional and simple
Expert Tips to Make Perfect Mary Berry Jamaican Ginger Cake
- Bake low and slow – Prevents burning and ensures even cooking
- Measure syrups accurately – Keeps flavour balanced
- Allow resting time – Improves texture and taste
- Line the tin well – Sticky cakes release more easily
- Test the centre properly – Dense cakes need thorough baking
- Store before slicing – Enhances moisture
Creative Ways to Customize Mary Berry Jamaican Ginger Cake
- Extra ginger kick – Add finely chopped stem ginger
- Orange zest twist – Swap lemon for orange zest
- Nutty addition – Fold in chopped walnuts
- Glazed finish – Brush with warm golden syrup
- Mini loaf version – Bake in smaller tins
Storing Mary Berry Jamaican Ginger Cake the Right Way
- Airtight container – Keeps it moist
- Room temperature storage – Best for texture
- Flavour improves after one day – Ideal for make-ahead
- Freeze in slices – Wrap well and freeze up to one month
How to Reheat Mary Berry Jamaican Ginger Cake (If Needed)
Warm slices gently in the microwave for a few seconds. This softens the crumb and releases the ginger aroma without drying the cake.
Nutritional Breakdown (Per Serving)
- Calories: ~330 kcal
- Carbohydrates: ~52 g
- Fats: ~11 g
- Protein: ~5 g
- Sugar: ~38 g
Mary Berry Jamaican Ginger Cake Recipe
Mary Berry Jamaican Ginger Cake is a traditional British ginger loaf made with black treacle, golden syrup, and ground ginger. Despite the name, it is a British classic rather than a Caribbean cake. The texture is dense yet tender, and the flavour develops further as the cake rests.
It is usually baked in a loaf tin and served in slices, either plain or lightly buttered.
- Prep Time: 15
- Cook Time: 75
- Total Time: 1 hour 30 minutes
- Yield: 8
- Category: Cake
- Method: Baking
- Cuisine: British
Ingredients
-
Unsalted butter – 125 g
-
Black treacle – 200 g
-
Golden syrup – 200 g
-
Dark brown sugar – 100 g
-
Milk – 250 ml
-
Self-raising flour – 250 g
-
Ground ginger – 2 tsp
-
Mixed spice – 1 tsp
-
Bicarbonate of soda – 1 tsp
-
Egg – 1 large
-
Lemon zest – from 1 lemon
Instructions
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Prepare the tin – Grease the loaf tin thoroughly, making sure the corners are well coated, then line the base and sides with baking parchment. This helps the sticky cake release cleanly after baking. Preheat the oven so it reaches an even temperature before the cake goes in.
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Heat the syrup mixture – Place the butter, black treacle, golden syrup, dark brown sugar, and milk into a saucepan. Warm gently over low heat, stirring often, until everything melts together into a smooth, glossy liquid. Avoid boiling, as this can affect the final texture.
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Cool slightly – Remove the saucepan from the heat and leave the mixture to cool for a few minutes. It should feel warm rather than hot to the touch. This step is important so the egg mixes in smoothly without cooking.
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Mix the dry ingredients – In a large bowl, combine the self-raising flour, ground ginger, mixed spice, and bicarbonate of soda. Stir well to evenly distribute the spices and raising agent throughout the flour.
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Combine carefully – Slowly pour the warm syrup mixture into the dry ingredients while stirring gently. Mix until you have a smooth, lump-free batter. Take care not to overmix, as this can make the cake heavy.
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Add egg and zest – Stir in the egg followed by the lemon zest. Mix just until fully incorporated. The batter should look glossy and pour easily without being too thin.
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Bake slowly – Pour the batter into the prepared tin and level the surface. Bake on the middle shelf of the oven until the cake is well risen, firm to the touch, and a skewer inserted into the centre comes out clean. Cover loosely with foil if the top begins to darken too quickly.
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Cool fully – Leave the cake in the tin for about 10 minutes to settle, then turn it out onto a wire rack. Allow it to cool completely before slicing so the texture sets properly and the flavours develop.
FAQs
Why is my Jamaican ginger cake still sticky in the middle?
Jamaican ginger cake is naturally moist, but a wet centre usually means it needs more baking time. Because the batter is dense and syrup-based, it should be baked slowly. Insert a skewer into the centre; it should come out clean or with a few moist crumbs, not wet batter.
Should the syrup mixture be hot or warm before adding the egg?
The syrup mixture should be warm, not hot. If it is too hot, it can scramble the egg and affect the cake’s texture. Letting it cool for a few minutes ensures the batter stays smooth and bakes evenly.
Can I make Jamaican ginger cake in advance?
Yes, this cake is ideal for making ahead. In fact, the flavour improves after a day as the spices deepen and the crumb becomes even moister. Store it wrapped or in an airtight container at room temperature.
Why did the top of my ginger cake bake too dark?
The high sugar and treacle content can cause the top to brown quickly. If this happens, loosely cover the cake with foil halfway through baking to protect the surface while the centre finishes cooking.
Wrapping It Up
Mary Berry Jamaican Ginger Cake is a dependable, deeply flavoured bake that feels comforting and familiar. With its sticky texture and warming spice, it suits quiet evenings and special moments alike. Once baked and rested, it becomes one of those cakes you slice again and again, knowing it will taste even better the next day.
