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. 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.


Start by brushing 2 x 1lb loaf tins with lining paste. My tins measure 6 inches x 4 inches x 3inches deep.

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 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. Stir well to combine then add the thickened milk and finally the eggs.  Stir well until the thin batter is well combined.

Pour between the two tins and bake in the preheated oven for 60-75 minutes.

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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