Jamaican Ginger Cake

Name: Jamaican Ginger Cake
Prep time: 45 min
Cook time: 55 min
Total time: 1 h 40 min
Yield: 20 serving(s)
Ingredients: 375 g unsalted butter, chopped, plus extra to grease; 600 g self-raising flour; 1 1/2 tbsp. ground ginger; 1 1/2 tsp. ground cinnamon; 1 tbsp. mixed spice; 225 g black treacle; 225 g golden syrup; 150 g light brown soft sugar; 75 mL milk; 6 medium eggs, beaten; 250 g unsalted butter, softened; 500 g icing sugar; 1/2 tsp. mixed spice; 2 tbsp. milk; 125 mL double cream; 50 g unsalted butter, chopped; 100 g light brown soft sugar

We’ve taken the much loved spiced loaf and turned it into a showstopper cake. The actual cake tastes better the day after you’ve baked it, so you can get ahead on that, too!

By The Good Housekeeping Cookery TeamPublished: 02 December 2020

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This show-stopper of a ginger cake is perfect to bake around Easter time.

Cooking notes: plus cooling and chilling

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Yields:

20 serving(s)

Prep Time:

45 mins

Cook Time:

55 mins

Total Time:

1 hr 40 mins

Cal/Serv:

625

Ingredients

For the cake

375 g
unsalted butter, chopped, plus extra to grease
600 g
self-raising flour
1 1/2 Tbsp.
ground ginger
1 1/2 tsp.
ground cinnamon
1 Tbsp.
mixed spice
225 g
black treacle
225 g
golden syrup
150 g
light brown soft sugar
75 ml
milk
6
medium eggs, beaten

For the buttercream

250 g
unsalted butter, softened
500 g
icing sugar
1/2 tsp.
mixed spice
2 Tbsp.
milk

For the drip

125 ml
double cream
50 g
unsalted butter, chopped
100 g
light brown soft sugar

Directions

1. Step 1Preheat oven to 180°C (160°C fan) mark 4. Grease 2 x 20.5cm round, deep cake tins and line with baking parchment. For the cake, in a large bowl mix the flour and spices.
2. Step 2 In a medium pan, heat butter, treacle, syrup and sugar, whisking occasionally until melted and combined. Remove from heat, leave to cool slightly before mixing in milk and eggs.
3. Step 3Make a well in the centre of the flour bowl, add butter mixture and whisk to combine to a smooth batter. Divide between lined tins and bake for 45min, or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tins.
4. Step 4For the buttercream, in a large bowl using a handheld electric whisk, beat butter until pale and fluffy. Beat in icing sugar, ⅓ at a time, mixing well after each addition. Beat in mixed spice and milk until pale and fluffy. Set aside until needed.
5. Step 5Slice cooled cakes in half horizontally. Sandwich the layers back together with generous layers of buttercream. Scantly cover the top and sides of the cake with the remaining buttercream, smoothing with a palette knife to finish. You should be able to see the cake through the icing in places (this is what's known as a 'naked cake'). Chill for 30min.
6. Step 6To make the drip, heat cream, butter and sugar in a small pan over low heat until butter melts. Turn up heat to medium and bubble for 6min, stirring occasionally, until thickened. Set aside to cool, stirring occasionally, for 10min.
7. Step 7Pour cooled drip over top of cake, smoothing with a palette knife and encouraging the drips to fall over the sides. Serve in slices.