Like many people, I have fond childhood memories of my mum bringing home a certain brand’s Jamaican ginger cake from the shop as a treat, before we all demolished it rather quickly over a nice cup of tea. I’ve made a few ginger cakes before that recall the unique flavours and/or texture of Jamaican ginger cake, but I thought it was about time that I actually attempted to bake the real thing!
I used a recipe from my Delia’s Cakes book for this – it’s also available online on her website. I stuck to it faithfully, except for substituting dark brown sugar for dark muscovado – I don’t think it made that much of a difference, really.
The only other thing I mistakenly did is use a too-large loaf tin. I’m so used to baking with metric measures that I mistook Delia’s instruction to use a 2lb tin for an instruction to use a 2kg tin! As it’s the only loaf tin I own, I pressed ahead and just removed the cake from the oven a little early to prevent over-baking.
The method for making the cake itself is really straightforward. I was most excited by the array of spices that go into the cake – not just ginger, but also cinnamon and nutmeg. Not to mention the inclusion of both golden syrup and black treacle. Oof!
The resulting bake really was just like the Jamaican ginger cake from my childhood – but nicer! I seem to remember the shop-bought version as being quite soft in texture with a large crumb, while Delia’s take makes for a more close-textured cake that’s still incredibly moist. The top of the cake is still nicely sticky, as it should be!