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 a friend or the freezer. Or make one large cake in a 2 lb loaf tin. This cake improves and becomes more moist after a day or two in an airtight tin and will keep for a week to ten days.
Makes 2 x 1lb loaf tin cakes or 1 x 2lb loaf tin cake
Ingredients
200g Self raising flour
1 tsp baking powder
1 tbsp ground ginger
1 tsp ground cinnamon
1 tsp mixed spice
100g butter
60g Black treacle
80g Golden syrup
100g Dark brown sugar
180ml whole milk
2 eggs
Note: If you have a jar of my dried citrus crumb try adding 2 tbsp to the dry ingredients and stir through. A sprinkle can also be dusted over the finished cake(s) and to make it adhere – first brush with a simple sugar syrup – just 2-3 tsp sugar dissolved in 2 tsp water in a small saucepan or 10-20 seconds in the microwave then brushed sparingly over the warm cakes.
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Preparation
Start by brushing 2 x 1lb loaf tins with lining paste. My tins measure 6 inches x 4 inches x 3inches deep. Or use one 2 lb loaf tin
Preheat the oven to 170 degrees c (fan assisted oven).
In a large roomy mixing bowl sift together the flour, baking powder and spices (plus dried citrus crumb if using).
In a medium saucepan and on a low heat melt 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. Beat the measured amount of milk with the two eggs and add this a little at a time to the thick batter.
Pour the thin mixture between the two tins and bake in the preheated oven for 40 minutes until risen and firm to the touch. 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.
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