Savor the Warmth of Homemade Jamaican Gingerbread Loaf

As an avid baker and lover of all things sweet, there’s nothing quite like the satisfaction that comes with a perfectly baked cake – especially one that’s steeped in rich history and culture. Today, I want to share with you my recipe for Damp Jamaican Gingerbread, a beloved English treat with Jamaican origins that have been passed down through generations of British bakers.

But what exactly is Jamaican gingerbread? Well, let me tell you – it’s a loaf cake made with a generous amount of warming spices, including ground ginger, nutmeg, and cinnamon. But what sets this recipe apart is the use of dark molasses and muscovado sugar to give it a deep, sticky richness that’s unlike anything else.

This cake has stood the test of time as a beloved classic in British baking. You may have even heard of its other names – Jamaican ginger cake or sticky gingerbread loaf. But no matter what you call it, one thing is for sure – this cake is an absolute showstopper.

So join me on this baking adventure as we explore the depths of British and Jamaican history through this deliciously nostalgic treat. Trust me when I say – after just one bite, you’ll be transported to a world of old-fashioned charm and unforgettable flavor.

Why You’ll Love This Recipe

Damp Jamaican Gingerbread (English Recipe)
Damp Jamaican Gingerbread (English Recipe)

Listen up, fellow foodies! If you’re looking for a recipe that will leave your taste buds tingling and your heart singing, then look no further than this Damp Jamaican Gingerbread recipe. This English classic is sure to become a new favorite in your household, leaving your friends and family begging for more.

Why will you love it? Well, let me tell you. First of all, this recipe is packed with rich flavors that are sure to knock your socks off. From the warm nutmeg and cinnamon to the fiery ground ginger, every bite is an explosion of delectable tastes that will leave you feeling satisfied and fulfilled.

But it’s not just the flavor that sets this recipe apart – it’s also the texture. Moist and tender, this loaf cake has a satisfying “dampness” that is perfect for anyone who loves a hearty dessert. Its sticky consistency simply melts in your mouth, making it irresistible nibble by nibble.

And if you’re worried about gluten intolerance or dairy allergies standing in the way of enjoying this delicious treat? Have no fear! This Damp Jamaican Gingerbread recipe can be easily adapted to suit any dietary requirements or preferences. Whether you need to make it vegan or gluten-free, there are plenty of options to make sure everyone can enjoy its mouth-watering goodness.

So why wait? Roll up your sleeves and dive into this incredible gingerbread recipe – I guarantee it will become an instant classic in your kitchen!

Ingredient List

“A slice of warmth and spice on a chilly day 🍴❄️”

Gathering the Essentials for a Damp Jamaican Gingerbread

Don’t let the simplicity of this recipe’s ingredient list fool you because it is chock full of just the right combination to make a mouth-watering dessert. Here are the ingredients that you will need to gather to create your very own Damp Jamaican Gingerbread:

  • 175g all-purpose flour
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tsp baking soda
  • A pinch of salt
  • 100g unsalted butter, cubed at room temperature
  • 75g dark brown sugar
  • 75g muscovado sugar
  • 50g golden syrup
  • A splash of light corn syrup
  • A splash of dark molasses
  • 2 medium eggs, beaten
  • 10ml British class milk

This recipe calls for some specific items that you may not have on hand. Should you find yourself without any dark molasses, look for some black treacle in its stead. Jamaican ginger is the perfect spice to use for this recipe and will give your gingerbread that authentic taste. However, if you are unable to locate Jamaican ginger in your store, don’t fret! You can still use regular ground ginger but be sure to spice it up with an addition of stem ginger to give that sticky jamaican ginger taste. Are you gluten-free? Swap out the all-purpose flour with gluten-free flour instead. This jamaican ginger loaf recipe can be made dairy-free and vegan as well!

The Recipe How-To

“One bite of this gingerbread will transport you to Jamaica 🇯🇲✈️”

Now, let’s get sticky with the damp Jamaican gingerbread recipe. You’ll need to preheat your oven to 325°F (165°C). Grease a loaf tin well and line it with parchment paper.

Step 1: Mix the Ingredients

In a saucepan, melt 175 g of unsalted butter with 125 g of light corn syrup, 125 g of dark molasses, and 100 g of dark brown sugar. Whisk well and remove from heat. Let it cool for about five minutes.

Once cooled add two beaten eggs, 175 ml of milk, and 2 tsp of freshly grated ginger. Mix well.

Step 2: Mix the Dry Ingredients

In a separate bowl, sift together 300 g all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, 1 tsp ground nutmeg, and 2 tsp ground ginger.

Step 3: Combine Wet and Dry Ingredients

Now, pour the dry ingredients into the saucepan with the wet ingredients, little by little. Make sure to whisk the mixture until smooth.

Step 4: Bake

Pour the mixture into your greased loaf tin and bake for approximately an hour. To be sure if your cake is cooked through, check it by inserting a toothpick into the center – if it comes out clean it’s ready.

Remove from oven and let it cool for around 15 minutes before turning it out onto a wire rack.

Step 5: Enjoy!

Voilà! You’ve got yourself a sweet and sticky Jamaican gingerbread lemon sparkle cake that is perfect as an afternoon snack or even a birthday cake. Serve garnished with a dollop of whipped cream or buttercream frosting. This cake is also great when paired with cold milk, hot tea or coffee.

Note: If you want to opt for a vegan or gluten-free version, simply swap butter with coconut oil, milk for almond milk, and use gluten-free flour in the recipe.

Substitutions and Variations

“Close your eyes and savor the rich, molasses flavor 🤤🍯”

Tired of the same old gingerbread recipe? Switch things up with these substitutions and variations to create a new twist on this classic dessert.

– Gluten-Free Option: Swap out the all-purpose flour for a gluten-free flour blend to make this recipe suitable for those with gluten sensitivities. You won’t even notice the difference!

– Vegan Gingerbread: For a plant-based version of this recipe, simply swap out the butter and milk for non-dairy options such as coconut oil and almond or soy milk. You can also use an egg substitute like applesauce or mashed bananas instead of eggs.

– Birthday Cake Gingerbread: Turn this classic into a festive birthday cake by adding colorful sprinkles to the batter before baking. Top it off with some cream cheese frosting for an extra special touch.

– Sticky Jamaican Gingerbread Loaf: Replace some of the light corn syrup and dark molasses with black treacle and golden syrup for a stickier, sweeter twist on this recipe. Don’t forget to add some chopped stem ginger for an extra kick!

– Lemon Sparkle Jamaican Gingerbread: Add some zing to your gingerbread by incorporating freshly grated lemon zest into the batter. This will give your dessert a bright, fresh flavor that pairs perfectly with warming spices.

No matter which variation you choose, these substitutions will elevate your damp Jamaican gingerbread to new levels of deliciousness. So go ahead and experiment with different ingredients to find your own unique spin on this classic dessert.

Serving and Pairing

“Perfect for cozying up with a cup of tea ☕️🤗”

Ah, the moment of truth! You’ve followed the recipe instructions to a T and your kitchen is filled with the warm, spicy aroma of Jamaican gingerbread. Now it’s time to serve this masterpiece and share the love with family and friends.

First things first, let’s talk about how to serve this treasure. Traditionally, Jamaican gingerbread is served in thick slices that are perfect for dipping in a cup of tea or a glass of cold milk. The cake can be eaten plain, but if you’re feeling fancy, you can dress it up with a dollop of whipped cream, a drizzle of caramel sauce, or a scoop of vanilla ice cream.

Now, let’s get down to business – pairing Jamaican gingerbread with other treats. The beauty of this cake is that it pairs well with so many things because it has a complex flavor profile that can complement both sweet and savory snacks.

For a classic afternoon tea experience, pair your gingerbread with scones, clotted cream, and jam. If you’re looking for something savory to balance out the sweetness of the cake, cheese and crackers are a great choice.

Feeling adventurous? Try pairing your Jamaican gingerbread with spiced hot chocolate or coffee for an explosion of warm flavors on your palate.

Finally, for those who love a good booze pairing (I’m raising my hand!), try serving the cake with a glass of dark rum or bourbon. Trust me on this one – the rich spice notes in the liquor will dance beautifully with those present in the moist cake.

The possibilities are endless! Get creative and enjoy your sticky Jamaican gingerbread loaf in any way that tickles your fancy – it’s sure to be a hit no matter how you slice it.

Make-Ahead, Storing and Reheating

“No fancy frosting needed 🧁💁‍♀️”

Ah, the bittersweet feeling of finishing a rich and delicious gingerbread loaf. But don’t let the remaining slices go to waste! Whether you’re preparing for a busy week ahead or saving leftover slices for later, here’s how to make the most out of your damp Jamaican gingerbread.


If you want to get ahead on baking, this recipe is perfect for making ahead of time. The gingerbread will keep well in an airtight container at room temperature for up to five days. However, if you’re planning to freeze the gingerbread, it’s best to wait until it has cooled completely. When storing, wrap your gingerbread loaf tightly in plastic or aluminum foil before placing it into a freezer-safe bag or container. You can keep it frozen for up to three months.


Keeping leftover gingerbread fresh can be a challenge, but fortunately, there are a few tricks that can help extend its shelf life. To keep your gingerbread moist and tasty as long as possible, wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container at room temperature. Avoid storing it in the fridge since the cool temperature may dry out the bread. Stored properly, you can enjoy your gingerbread loaf for up to five days.


If you’ve stored your damp Jamaican gingerbread in the fridge overnight and want to reheat it before eating, you have a couple of options. First, preheat your oven to 350°F (175°C). Wrap the gingerbread tightly in foil and pop it into the oven for 10 minutes or until warm throughout. Alternatively, you can microwave individual slices for 10-15 seconds until heated through.

With these handy tips on how to make-ahead, store and reheat your damp Jamaican gingerbread like a pro – you’ll be able to enjoy this classic British bake whenever and however you please.

Tips for Perfect Results

“The aroma of ginger, cinnamon, and nutmeg will make your kitchen smell like heaven 🙌👨‍🍳

If you’re looking to create the perfect Damp Jamaican Gingerbread, here are a few tips to make sure your cake comes out moist and full of flavorful punch. Firstly, ensure you’re using fresh gingerbread recipe ingredients. Second, make sure all of your measurements are accurate as even small deviations can throw off the balance of flavors in a cake. And third, pay attention to the baking time and temperature.

Another important element is to not overmix the batter, especially after adding the flour. Overmixing causes too much gluten formation in the flour which causes tough cakes that won’t rise well. Mix just enough to avoid any pockets of dry flour or uncombined ingredients.

When it comes to ginger, use freshly grated ginger instead of powdered in this recipe. Powdered ginger is not as strong as fresh ginger and will not lend well to the spiciness that should be evident in Jamaican gingerbread.

Additionally, using butter instead of oil will help produce a better flavor and texture. Unsalted butter works perfectly here since the recipe calls for some salt already but you can add salt back if you use regular butter.

If you want to add extra depth to your Jamaican Gingerbread recipe, try substituting half molasses with black treacle or golden syrup for a richer flavor.

Finally, allow your ginger loaf cake enough time to cool before slicing it. You’ll find you have much cleaner slices when it’s completely cooled down compared to when serving it warm or straight out of the oven.

Follow these tips and you’ll be well on your way to creating a deliciously moist and decadent damp Jamaican Gingerbread worth sharing with your friends and family, no matter what time or occasion!

Bottom Line

So why not add this delicious, moist and flavorful Damp Jamaican Gingerbread to your baking repertoire? The blend of ginger and other warm spices is sure to fill your senses with joy, and the ease of making it ensures that you’ll keep coming back for more. Whether you opt for a classic slice with a cup of tea or fancy it up with some whipped cream and fruit on top, this gingerbread is sure to leave a lasting impression on anyone who tries it.

Don’t be intimidated by the long ingredient list or the lengthy instructions – trust me when I say that it’s all worth it in the end. Plus, with so many variations and substitution options available, you can easily tailor this recipe to your liking and dietary needs.

In conclusion, I highly recommend giving this Damp Jamaican Gingerbread recipe a try. It’s a classic British dessert that deserves a spot in every baker’s collection. Take the leap and give it a go – your taste buds will thank you!

Damp Jamaican Gingerbread (English Recipe)

Damp Jamaican Gingerbread (English Recipe) Recipe

Kitchengrrl recently requested a recipe which she had eaten in London. How would you like to try a genuine British sticky gingerbread? I use this recipe very often and it always pleases. It is dark and sticky and improves with keeping for up to a week -- I only manage to keep it for a day before I am forced to cut it. The recipe, which comes from one of our most popular cooks, Delia Smith, uses black treacle and golden syrup. These are both produced from cane sugar. I suggest that you substitute dark molasses for the black treacle. For the golden syrup, you may be able to get hold of Tate's golden syrup in some stores, other possibilities are Steen's 100% Pure Cane Syrup and failing this use Light Corn Syrup. Corn Syrup is not the same as the British golden syrup and does not taste quite the same, but the consistency is similar and in any case the flavour of the spices dominates the cake. Muscovado sugar could be used in place of the dark soft brown sugar. Sorry I missed out the temperature first time round!
Keyword < 4 Hours, Breads, Caribbean, European, Weeknight, Winter
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Calories 365.8kcal


  • 3 cups all-purpose flour, sifted
  • 3/4 cup butter
  • 1 1/2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/8 teaspoon grated nutmeg
  • 1 teaspoon baking soda
  • 4 tablespoons milk
  • 1/2 cup dark molasses (Black treacle)
  • 1/2 cup light corn syrup (Pure Cane Syrup or Golden syrup)
  • 3/4 cup dark brown sugar
  • 2 eggs, lightly beaten
  • 1/2 cup water


  • Line a buttered 2lb loaf tin with greaseproof paper and paint the paper with a little melted butter.
  • My tin measures 6½ x 3¾ inches at the base and is 3 3/8 inches high.
  • Do not use a smaller tin as the mixture rises above the rim of the tin.
  • Measure the molasses, syrup, sugar and butter into a saucepan with ½ cup of water, gently heat on a medium/low flame and stir gently until thoroughly melted and blended.
  • Don’t let it boil!
  • If it gets very hot, allow the mixture to cool slightly.
  • Sift the flour, and spices into a large bowl.
  • Mix the baking soda with the milk and set aside.
  • Next add the syrup mixture to the flour and spices, a little at a time and beat vigorously with a wooden spoon until the mixture is smooth with no flour lumps.
  • Beat in the eggs a little at a time.
  • Add the baking soda and milk.
  • Pour the mixture into the tin and bake in the center of oven at 325 F convection (300 F fan assisted) for 1 to 1¼ hours, until it’s well risen and firm to the touch.
  • Allow to cool for 5 or 10 minutes before turning out onto a cooling rack.
  • Once cool, put into a tin for 24 hours then enjoy.


Serving: 111g | Calories: 365.8kcal | Carbohydrates: 59.6g | Protein: 4.6g | Fat: 12.9g | Saturated Fat: 7.7g | Cholesterol: 62.2mg | Sodium: 239.4mg | Fiber: 1.1g | Sugar: 25.1g

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