Jamaican Ginger Cake

Ingredients

50g unsalted butter 80g dark muscovado sugar 100g black treacle 100g golden syrup 50ml dark rum 50g preserved stem ginger, finely chopped, plus a little of its syrup 1 egg, lightly beaten 150g self-raising flour 1 tsp ground allspice 1 tsp ground ginger 1 pinch salt

Preparation

1 Put the butter, sugar, treacle and syrup into a medium saucepan and heat gently until melted and combined 2 Leave to cool a little, then stir in the rum and chopped ginger, followed by the egg 3 Sift together the flour, allspice, ginger and salt, then add to the pan. Stir until smooth 4 Put the mix into a loaf tin lined with baking paper

Cook using the following cooking steps

Preheat - 190 ° C - 1 minute

Insert product (giving an alarm)

Conviction - 175°C – 100% Fan speed – Closed exhaust - 40 minutes

Relevant trays

Baking tray smooth non-stick

After cooking

Check the middle is cooked with a wooden skewer, it should come out clean, If not bake a little more. Brush lots of hot ginger syrup or treacle over the top when it’s still warm to make it extra stick.

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Edwin Adkins

Culinary Support

Jamaican Ginger Cake

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