Mary Berry Jamaican Ginger Cake Recipe

This sticky Jamaican ginger cake is a classic traybake with a deep, warming ginger flavour and a beautifully moist crumb that stays tender for days. It’s gently spiced, richly coloured from treacle and golden syrup, and finished with a simple brushed glaze that makes the top irresistibly glossy. The method is straightforward and very beginner-friendly, with no fancy equipment needed. Total time is about 1 hour 10 minutes, including cooling and glazing.

Ingredients

For the ginger cake

170g unsalted butter, plus extra for greasing
85g black treacle
85g golden syrup
170g soft dark brown sugar
240ml whole milk
2 large eggs
250g self-raising flour
1 tsp bicarbonate of soda
2 tbsp ground ginger
1 tsp mixed spice (or allspice)
1/4 tsp fine salt
2 tbsp stem ginger in syrup, finely chopped

For the glaze

2 tbsp syrup from the stem ginger jar
2 tbsp golden syrup

How to Make Jamaican Ginger Cake

Oven and tin preparation

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Place a shelf in the middle so the cake bakes evenly and rises without doming too much.
Line the tin: Grease a 23 x 30cm traybake tin and line it with baking parchment, leaving a little overhang so you can lift the cake out later.

Mixing the batter

Melt the syrups and butter: Add the butter, treacle, and golden syrup to a saucepan. Warm gently over low heat until melted, stirring so nothing catches.
Add the sugar: Stir the dark brown sugar into the melted mixture until it dissolves. Take the pan off the heat and leave it for 5 minutes so it cools slightly.
Whisk the eggs and milk: In a jug, whisk the milk and eggs together. Pour into the warm (not piping hot) syrup mixture and whisk until smooth.
Combine the dry ingredients: In a large bowl, whisk together the self-raising flour, bicarbonate of soda, ground ginger, mixed spice, and salt.
Finish the batter: Add the dry ingredients to the wet mixture and whisk just until combined. Stir in the chopped stem ginger so it’s evenly distributed.

Baking

Fill the tin: Pour the batter into the lined tin and level the surface with a spatula.
Bake: Bake for 35 to 40 minutes, until the cake is risen and set. A skewer should come out with a few moist crumbs, not wet batter.

Glazing, cooling, and slicing

Warm the glaze: While the cake is baking (or as soon as it comes out), warm the stem ginger syrup and golden syrup together in a small pan or in the microwave for a few seconds.
Brush the cake: Brush the warm glaze over the hot cake, taking it right to the edges. This is what gives you that classic sticky top.
Cool fully: Let the cake cool completely in the tin. It’s delicate when warm, and it becomes easier to slice neatly once it has cooled.
Slice: Lift out using the parchment, then cut into 16 squares with a sharp knife. Wipe the blade between cuts for the cleanest edges.

Tips

How do I keep ginger cake moist and sticky?

Do not overbake it. Aim for a skewer that comes out with moist crumbs. Brushing the warm glaze onto the hot cake also locks in moisture and creates that signature sticky finish.

Why did my cake turn out dry or crumbly?

The most common cause is baking a little too long, or using a tin that’s larger than recommended, which makes the cake thinner and faster to dry out. Check a few minutes early, and stick to a 23 x 30cm tin for the right depth.

Why did my cake sink in the middle?

If the cake is underbaked, it can sink as it cools. Make sure the centre is set before removing it from the oven, and keep the oven door closed for the first 30 minutes so the structure can form.

Can I make the flavour stronger?

Yes. Increase the stem ginger slightly (up to 3 tbsp) or add 1/2 tsp extra ground ginger. You can also add 1 tsp finely grated fresh ginger, but squeeze it in a little kitchen paper first so it does not add too much moisture.

Serving Suggestions

With a mug of strong tea or coffee
Warm with custard for a cosy pudding
With lightly whipped cream or crème fraîche
With vanilla ice cream and a drizzle of extra ginger syrup

Storage

Room temperature

Store the cooled cake in an airtight container for up to 5 days. It actually gets stickier and more flavourful by day 2, which makes it ideal for baking ahead.

Refrigerator

You can refrigerate it for up to 7 days in an airtight container. Let slices come to room temperature before serving so the crumb softens and the flavour opens up.

Freezing

Freeze as whole slabs or as individual squares. Wrap well in parchment, then foil, and freeze for up to 3 months. Thaw at room temperature still wrapped, then unwrap once fully thawed to prevent condensation making the top tacky.

Nutrition

Calories: 320 kcal
Carbohydrates: 46g
Protein: 4g
Fat: 14g
Saturated fat: 8g
Sodium: 180mg

Disclaimer: Nutrition values are estimates and will vary depending on ingredients and portion size.

FAQs

Can I bake this as a loaf instead?

Yes. Bake it in a lined 900g loaf tin and start checking at 45 minutes. It typically takes 50–60 minutes, and the centre should be set with a skewer coming out with moist crumbs.

What size tray bake tin works best?

A 23 x 30cm traybake tin gives the ideal depth, so the cake stays moist while still baking through evenly.

Can I use plain flour instead of self-raising?

Yes. Replace the self-raising flour with 250g plain flour and add 2 tsp baking powder. Keep the bicarbonate of soda in the recipe, as it reacts with the treacle and helps with the rise and texture.

Do I have to use stem ginger?

It’s optional, but it adds little bursts of real ginger heat. If you skip it, the cake will still be delicious, just a touch less punchy. You can add an extra 1/2 tbsp ground ginger to compensate.