Photo of Jamaican ginger cake by WW

Jamaican ginger cake

Points® value
Total Time
1 hr
15 min
45 min
If you love ginger, this is for you! A spicy sponge is infused with a ginger syrup then topped with pieces of stem ginger. Great as a dessert, or with a cuppa.


Calorie controlled cooking spray

4 spray(s)

Plain White Flour

175 g

Ground Ginger

2 teaspoon(s), level

Ground Cinnamon

1 teaspoon(s), level

Mixed Spice

1 teaspoon(s), level

Bicarbonate of Soda

1 teaspoon(s), level


¼ teaspoon(s)

Dark muscovado sugar

75 g


75 g

Golden Syrup

50 g

Low Fat Spread

75 g

Egg, whole, raw

1 medium, raw, lightly beaten

Semi Skimmed Milk

125 ml

Stem ginger in syrup

20 g, drained

Agave Syrup

1 tablespoon(s), level


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist a 900g loaf tin with cooking spray and line with baking paper.
  2. Sift the flour, spices, bicarbonate of soda and salt into a mixing bowl and set aside.
  3. Put the muscovado sugar, treacle, golden syrup and low-fat spread in a small pan and warm over a low heat until the mixture is melted and combined and the sugar completely dissolved. Add this to the flour mixture and mix until smooth. Whisk in the egg, followed by the milk, until well combined.
  4. Pour into the lined loaf tin and bake for 40-45 minutes, until risen and a skewer inserted into the centre of the loaf comes out clean. Remove from the oven but leave in the tin.
  5. Put the stem ginger syrup into a small pan with 1 teaspoon water and heat until warm. Use a skewer to pierce holes all over the top of the cake, then brush over the warm ginger syrup. Scatter over the chopped stem ginger and leave to cool in the tin.
  6. Gently lift the cake from the tin then slice and serve.


The cake will keep in an airtight container for up to 1 week.