Angela's Jamaican ginger cake


For the cake
  • 300ml hot water
  • 200g golden syrup
  • 175g black treacle
  • 120g unsalted butter – softened
  • 120g light muscovado sugar
  • 1 large egg – beaten
  • 1 tsp vanilla essence
  • 350g self-raising flour
  • 2½ tsp ground ginger
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1 tsp Mixed spice
  • ¼ tsp ground cloves
  • A pinch of salt
  • 50g stem ginger
For the Lemon icing
  • 50g Icing sugar
  • 1 tbspoon lemon juice
  • Zest of ½ lemon


  1. Preheat the oven to 180C, Gas mark 4.  Grease and line the bottom of 8in cake tin with greaseproof baking paper.
  2. Add the hot water to the golden syrup, black treacle and bicarbonate of soda.  Mix well and leave to cool.
  3. Beat the butter and sugar until light in colour. Gradually add the egg and vanilla essence.
  4. Sieve the dry ingredients into a bowl.
  5. You should now have three bowls of separate ingredients, slowly combine them all together, mixing as you go.
  6. Chop the stem ginger into small pieces and dust with flour so that they don’t sink to the bottom of your cake.  Add to the cake mixture and mix well.
  7. Pour mixture into your prepared cake tin.  Place on a tray in the middle of the oven.
  8. Bake cake for 1hr 15 mins.  If the centre of the cake is still wet, turn off the oven and leave the cake inside to cool.
  9. Make the lemon icing.  Sieve the icing sugar. Add the lemon juice and zest.  Mix well.
  10. When the cake is cool, apply the lemon icing. Drizzle on the cake in a zig zag pattern, using a tablespoon or palette knife.