Jamaican Ginger Cake

Prep Time
Cook Time
Ready In

"This recipe cam from CSR as part of an in supermarket promotion. Times and serving size is estimated."

Original recipe yields 8 servings


  • Serving Size: 1 (115.4 g)
  • Calories 405.6
  • Total Fat - 17.4 g
  • Saturated Fat - 10.2 g
  • Cholesterol - 94.7 mg
  • Sodium - 126 mg
  • Total Carbohydrate - 57 g
  • Dietary Fiber - 1.9 g
  • Sugars - 28.9 g
  • Protein - 6.1 g
  • Calcium - 32.9 mg
  • Iron - 0.9 mg
  • Vitamin C - 1.2 mg
  • Thiamin - 0.1 mg

Step 1

Place the butter, sugar and treacle into a large heavy bottomed saucepan and heat over a medium heat, stirring the mixture constantly until has mixed well, the butter has melted and the sugar has dissolved and then remove from the heat and grate in the citrus zest and then allow the mix to cool for 10 minutes.

Step 2

Sieve the flour with bicarbonate and add the spices and salt into a bowl and mix in the cooled butter and sugar mix.

Step 3

Mix well to remove any lumps and gradually add in the eggs, mixing well for a minute and add the milk and again mix well to incorporate.

Step 4

Pour batter into an 18cm diameter greased non-stick cake tine with removable base.

Step 5

Bake for 40 minutes in a oven preheated to 165C or until the sponge is cooked.

Step 6

Allow the cake to cool and remove from the ring, serve with a dust of icing sugar and orange zest.

Tips & Variations

No special items needed.