Nigella Jamaican Ginger Cake ​Recipe ​

This delicious Jamaican ginger cake is a simple, comforting treat perfect for any occasion. With a warm, spiced flavor and a moist, tender crumb, it’s an easy bake you can whip up with common ingredients. Inspired by Nigella Lawson’s recipe, it features both fresh and crystallized ginger for that extra zing!

Ingredients Needed:

• 100g (7 tbsp) butter or margarine
• 100g (1/2 cup) dark brown sugar
• 175g (2/3 cup) golden syrup
• 2 tbsp ginger wine
• 2 eggs, lightly beaten
• 175g (1 1/2 cups) self-raising flour
• 4 tsp ground ginger
• 50g (1/4 cup) fresh ginger, peeled and finely chopped
• 100g (2/3 cup) crystallized ginger, finely diced

How To Make Jamaican Ginger Cake ​Recipe?

1. Preheat the oven: Preheat your oven to gas mark 3, 170°C (fan 150°C), or 340°F.
2. Cream butter and sugar: Cream together the butter and dark brown sugar with a pinch of salt.
3. Add wet ingredients: Pour in the golden syrup, ginger wine, and lightly beaten eggs, then beat to form a smooth mixture.
4. Sift and fold dry ingredients: Sift the self-raising flour and ground ginger over the wet mixture, then gently fold in the fresh and crystallized ginger.
5. Bake the cake: Spoon the mixture into a greased small loaf tin and bake for 50–60 minutes, or until a skewer inserted into the center comes out clean.
6. Cool and serve: Allow the cake to cool completely in the tin before slicing and serving.

Recipe Tips:

• Use fresh ginger for a stronger taste: Fresh ginger gives the cake a more intense, fresh flavor.
• Make sure the butter is soft: Soft butter mixes better with sugar, creating a smoother batter.
• Don’t mix too much: Overmixing can make the cake heavy. Stir just until everything is combined.
• Test with a skewer: Check if the cake is done by inserting a skewer. It should come out clean.
• Let the cake cool before slicing: Allow the cake to cool fully before cutting to prevent it from crumbling.

How To Store Leftovers?

• Refrigerate: Let the cake cool completely before storing. Wrap it in plastic wrap or place it in an airtight container, and store it in the fridge for up to 5 days.
• Freeze: After cooling, wrap the cake in plastic wrap or foil, then place it in a freezer-safe container or bag. Freeze for up to 3 months. To thaw, leave it out at room temperature for a few hours before eating.

Nutrition Facts:

• Calories: 221 kcal
• Total Fat: 8.5g
• Saturated Fat: 5g
• Cholesterol: 53mg
• Sodium: 274mg
• Potassium: 81.5mg
• Total Carbohydrate: 33g
• Dietary Fiber: 0.6g
• Sugars: 16g
• Protein: 3g

Try More Nigella  Lawson Recipes:

• Nigella Ginger Cake With Lemon Icing ​Recipe
• Nigella Banana And Chocolate Chip Cake ​Recipe
• Nigella Chocolate Fridge Cake ​Recipe