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Jamaican Sticky Ginger Cake

A moist, spiced cake that combines the warmth of ginger with sticky sweetness, perfect for family gatherings and cozy evenings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Baking, Dessert
Cuisine: Jamaican
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
Wet Ingredients
  • 1/2 cup unsalted butter, softened Can be substituted with coconut oil.
  • 1 cup brown sugar
  • 1/2 cup molasses
  • 2 large eggs
  • 1/2 cup milk
  • 1 cup crystallized ginger, chopped

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, and ground cinnamon until well combined.
  3. In another bowl, cream together the softened unsalted butter and brown sugar until light and fluffy, about 3-5 minutes.
  4. Add in the molasses and eggs, mixing until well integrated. Follow this with the milk, continuing to whisk until smooth.
  5. Gradually add the dry ingredients to the butter mixture. Gently fold in the chopped crystallized ginger until evenly distributed.
Baking
  1. Pour the batter into a greased and floured 9-inch round cake pan.
  2. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  3. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serving
  1. Slice and serve warm or at room temperature, paired with your favorite toppings.

Notes

Wrap leftover cake in plastic wrap or aluminum foil and refrigerate for up to 4-5 days. Freeze tightly wrapped for up to 3 months. Thaw overnight and reheat at 300°F (150°C) before serving.