McVitie's Jamaica Ginger Cake

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The jungle drums beat loud and proud round these parts.  McVitie's have obviously heard about my dalliance with a ginger cake recipe so asked me to share the information about their relaunch of the original Jamaica Ginger Cake with you.

Remember Rusty Lee from TV-AM in the 80s?  Well, she's back and she's not changed a bit - just like the McVitie's Jamaica Ginger Cake recipe.  Here she is making truffles using Jamaica Ginger Cake (and I've put a copy of the recipe at the end of this blog post).

What McVitie's would like you to do is to visit their Facebook page and enter their competition.  Tell them how you eat your ginger cake and you could be in with a chance to win a dream holiday for you and your family.  GOOD LUCK!!

Quick McVitie Jamaica Ginger Cake Facts

  • The secret recipe has been handed down from generation to generation for over fifty years
  • Less than five people know the recipe
  • Over 13.7 million cakes are sold each year
  • McVitie Jamaica Ginger Cake is currently £1.49 and available at all major retailers
  • You can visit the McVitie website for more information and recipes

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  • 1 pkt Jamaica Ginger Cake
  • 4tbs rum (optimal) or 2tbs apricot jam dissolved with 1tbs hot water
  • 150g (6ozs) milk chocolate
  • 100g (4oz) glace cherries - chopped
  • 50g (2ozs) chocolate vermicelli
  1. Break the chocolate into pieces in either a small saucepan or bowl that will sit in a pot of gentle simmering water - the water must not touch the chocolate otherwise it will go hard.
  2. In a bowl break up the Ginger Cake and sprinkle in the chopped cherries. Mix them all together and then bind the mixture together with the rum or apricot.
  3. Roll the mixture into little balls, approx 1oz/25g - there should be approximately 28 balls - place them on a plate.
  4. Roll the cake balls in the melted chocolate, and then roll them in the vermicelli before placing them in little cases. These can be given as a gift or served to friends and family.