Post date: 
Friday, 13 April 2018
Yummy cake served on a plate with a slice removed

If you enjoy baking and are a fan of ginger and cinnamon flavours, RNIB Connect Radio’s resident chef Ian Gentle has a delicious recipe for Jamaica cake.


  • 275 millilitres of whole milk
  • 115 grams of dark brown or muscovado sugar
  • 115 grams of black treacle or molasses
  • 115 grams of golden syrup
  • 225 grams plain flour, plus three heaped tablespoons of plain flour for later use in the recipe
  • 1 and a half teaspoons of baking powder
  • 1 teaspoonful of bicarbonate or baking soda
  • 1 tablespoonful of ground ginger
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of mixed spice
  • 115 grams of cubed margarine (the kind wrapped in gold foil rather than in a tub).


  • Two small saucepans
  • Talking measuring jug
  • Food processor
  • Measuring spoons
  • Mixing bowl
  • Cake tin


  1. Start by pre-heating the oven to gas mark four, that’s 180 degrees centigrade, or 375 Fahrenheit.
  2. Weigh out 115 grams of sugar and put it into one of the small saucepans. Then add 275 millilitres of milk to the sugar.
  3. Warm the milk on a low heat until the sugar has dissolved. It’ll take a couple of minutes. Then set aside to cool.
  4. Then, measure out 115 grams of black treacle or molasses and 115 grams of golden syrup and pour that into the other saucepan and heat it on a low heat until it’s runny. Before it gets hot, take it off the heat and leave it to cool.
  5. Measure out 225 grams of flour and tip into the food processor. To the flour, use the measuring spoons to add the bicarb, the baking powder, ginger, cinnamon and mixed spices.
  6. Weigh out 115 grams of margarine. Cut the margarine into cubes and put it into the food processor. Rub the flour and the margarine and the spices altogether until it resembles breadcrumbs.
  7. Transfer the breadcrumbs into a mixing bowl, and add the syrup mixture and the milk and sugar. Stir the whole thing together for about one minute.
  8. Add an extra three heaped tablespoons of plain flour and mix again for another 30 seconds.
  9. Finally, pour the mixture into your cake tin and pop it in the oven for 45 minutes. When it’s done, take it out and leave to cool.
  10. To make the cake nice and sticky, turn the cake tin over and tap the base of the tin until the cake comes out. Wrap the cake in cling film and leave it at room temperature overnight or preferably for 24 hours, before you start slicing it.

This article originally appeared in the Spring 2018 edition of Connect Magazine.

If you enjoy cooking or baking, share them with the Connect team on 0303 1234 555. For more recipes and food talk, tune in to the Morning Mix with Jill Barkley on RNIB Connect Radio online or on Freeview 730 weekdays from 10am to 1pm.

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