Gluten Free Jamaican Ginger Loaf Cake Recipe (dairy free) (2024)

FAQs

Who makes Jamaican ginger cake? ›

Dubbed as the original and best for over 50 years, McVities Jamaica Ginger Cake is a moist, sweet loaf cake with a delicious ginger 'kick' that is guaranteed to delight the taste buds.

Mix the flour, sugar, ginger and bicarbonate of soda together in a bowl. Using your fingers, rub the margarine in until the mixture resembles breadcrumbs. Add the beaten egg, syrup and hot water and mix well with a wooden spoon until combined.

Best served at room temperature Once opened refridgerat and store in an air tight container consume with in 3days. Suitable for freezing: Freeze straight away, consume within 2 months.

Mrs McGregor's Ginger Cake 320g | ALDI.

On the flavour front: Niki Segnit in her book 'The Flavour Thesaurus' says, 'Fresh ginger has a lemony, woody and earthy tone with a kick of heat. Jamaican ginger has a richness and an almost camphorous pungency that distinguishes it from the lemony varieties and brings it closer to cardamom'.

Sorghum flour: great for cakes

Because sorghum is often processed on shared equipment with wheat products, you need to be careful about finding a product that is certified gluten free. Sorghum flour is a great option for cookies and cakes, but it is best combined with other gluten free flours because it is so heavy.

We often reach for almond flour in baking recipes when we're looking for a light, fluffy, cake-y texture with neutral flavor, because almond flour has a milder flavor than almond meal, and tends to fluff up nicely when baked!

Examples of gluten-free oils include canola oil, sunflower oil, olive oil and vegetable oil.

Bulla cake, usually referred to as bulla, is a rich Jamaican cake made with molasses and spiced with ginger and nutmeg, sometimes dark-colored and other times light-colored. Bulla are small loaves that are flat and round. They are inexpensive and easy to make using molasses, flour and baking soda.

Why is my ginger cake dry? ›

Baking a cake in a too-hot oven for the recommended time will dry it out. And baking a cake in a not-hot-enough oven will dry the crust before the center is fully baked.

The oven temperature is too high. If the top crust forms and sets before the cake has finished rising, the middle will try to push through the crust as it continues to bake, causing it to crack and possibly dome. Check your oven with an oven thermometer and reduce the temperature accordingly if it is running hot.

The ginger syrup makes the cake moist as well as sticky and so it stays tasting fresh and delicious for 3 or 4 days in an airtight container. It also freezes beautifully if you need to.

Your cake will stay fresh for seven days without refrigeration. I recommend keeping it in an airtight container to keep it moist. It will last even longer if you keep it in the fridge or freeze it.

The inception of Jamaican Black Cake can be traced back to the fusion of African culinary traditions with European influences. In the 17th and 18th centuries, English fruitcakes were popular in Britain.

Gingerbread, as we know it today, descends from Medieval European culinary traditions. Gingerbread was also shaped into different forms by monks in Franconia, Germany in the 13th century. Lebkuchen bakers are recorded as early as 1296 in Ulm and 1395 in Nuremberg.