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

FAQs

Can you still buy 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. Did you know our secret Jamaica Ginger Cake recipe also makes the perfect pudding? That's why we call it a Sticky Pudding Cake!

McVitie's Jamaican Ginger Cake is a warm hug for your taste buds! The rich, spiced aroma alone is a treat, and the cake itself delivers on flavour.

The 2 lb tin will take an hour to bake. Leave in the tins to cool. This cake improves and becomes more sticky and gooey after a day being stored in a tin. The cake freezes very well too.

Mrs McGregor's Ginger Cake 320g | ALDI.

Different regions around the world will produce slight subtleties which set them apart. Jamaican ginger sets itself apart by being more pungent and eucalyptus-like than other varieties. It is known for it's high quality while Nigerian ginger is known for its richness, pungency and sharp green flavour note.

Sliced ginger cake can also be used in a trifle. To store: Keep in a cool, dry place and eat by the best before date. Once opened store in an airtight container and eat within 5 days.

To make their products more palatable, manufacturers of Jamaica ginger began to illegally replace the ginger oleoresin with cheaper ingredients like molasses, glycerin, and castor oil, cutting costs and significantly diminishing the unpleasant ginger flavor.

Sift flour, baking powder, bicarbonate of soda, salt and spices together. Add sugar. Whisk egg and milk together and add to dry ingredients. Melt butter and syrup together in a small, heavy-based saucepan.

Oat Flour. With its creamy, earthy flavor and delicate texture, gluten-free oat flour is a staple of my gluten-free baking recipes. It bakes up soft and smooth, adding necessary starch to many GF baked goods and keeping them moist and tender due to its high fat content and stable protein structure.

How do you keep gluten-free cake moist? ›

Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.

Cakes. Make your own blend of flours or ground nuts and flours. Adding sorghum or tapioca flour to a blend increases softness and absorbency, which is ideal for lighter cakes and pastries. Gluten-free oats and oat flours add texture, which works well in biscuits and breakfast muffins.

Cooled cake can be wrapped in plastic and stored at room temperature for up to 2 days. Unwrap plastic and wrap in foil and reheat in 350 °F (180 °C) oven for about 15 min (or less for smaller pieces).

It is perfect as it is. I think a frosting might make it a little too sweet. Store in an airtight plastic cake container at room temperature. This cake remains moist for days.

Reheat gingerbread in a 300-degree oven until warm, about 5 minutes. If reheated, be sure to serve it with a little whipped cream. On individual dinner plates, pour a generous puddle of sauce; tilt plate to cover it with sauce. Place a wedge of gingerbread on one side of plate.

Original British Imported! Did you know that our secret ginger cake recipe from Jamaica also makes the perfect pudding? That's why we call it a sticky pudding cake. No hydrogenated vegetable oil.

Jamaica ginger extract, known in the United States by the slang name Jake, was a late 19th-century patent medicine that provided a convenient way to obtain alcohol during the era of Prohibition, since it contained approximately 70% to 80% ethanol by weight.

Storing the Jamaican Black Cake

Wrap your cake in a layer of greaseproof paper and a layer of tin foil to prevent air getting in. Store the wrapped cake in an airtight container. The cake should keep for (at least) a month or even up to a year with this amount of booze going on in an air tight container.

Jamaican ginger has a richness and an almost camphorous pungency that distinguishes it from the lemony varieties and brings it closer to cardamom'. Once the root and stem are harvested, they can be consumed immediately.