Jamaican Ginger Cakes
Jamaican ginger cake probably strikes a nostalgic chord with many people. This recipe is dark, moist and utterly delicious. Make just one cake if you wish but I tend to think that if the oven is going on anyway why not make two. One for now and one for the freezer. The recipe also makes 12 deep muffins which can be eaten as they are, heated and served with custard for the family or iced and decorated with preserved ginger. This cake improves after a day in a tin and will keep for a week to ten days.
Start by brushing 2 x 1lb loaf tins with lining paste. My tins measure 6 inches x 4 inches x 3inches deep. For 12 deep muffins either brush a 12 hole tin with lining paste or line with paper cases.
Preheat the oven to 130 degrees centigrade (fan assisted oven) or 140 degrees conventional.
Place the milk in a small jug then add the lemon juice and set aside to thicken.
In a large roomy mixing bowl sift together the flour, baking powder, spices and salt.
In a medium saucepan heat together the treacle, syrup, sugar and butter and stir until the butter and sugar dissolve and the mixture is well combined. Do not allow to boil.
Make a well in the centre of the flour in the bowl using a spoon and pour over the melted ingredients. Stir well to combine then add the thickened milk and finally the eggs. If you are using the frozen fresh ginger then finely grate this over the mix and stir in.
Divide between the two tins and bake in the preheated oven for 50 minutes to one hour. The batter is thin and I find an ice cream scoop perfect for filling paper cases in the 12 hole muffin tin. Individual cakes will need to bake for 40 minutes or until risen and firm to the touch.
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 and the mini cakes can be eaten as they are, reheated in the microwave for just 10 seconds and served with custard for a quick pud or iced and decorated with a lemon icing and preserved ginger.
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