Jamaican rum and ginger cake

Jamaican rum and ginger cake
 
alt

This recipe was uploaded
by FoodTube

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • 125 g golden syrup
  • 125 g black treacle
  • 60ml dark rum
  • 125 g dark soft brown sugar (or muscavado sugar)
  • 50ml water
  • 125 g butter
  • 100g Stem ginger, finely chopped
  • ¾ tsp bicarbonate of soda
  • 50ml milk
  • 250 g plain flour
  • 1 tsp ground ginger
  • 1½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp all spice
  • 2 eggs, lightly beaten
Preheat oven to 170C
Grease a 2lb loaf tin (bottom and sides) with greaseproof paper & butter.
In a saucepan melt butter in a pan along with the golden syrup, black treacle, rum, dark brown sugar, water, butter and stem ginger. Simmer this all in the pan until melted. Once melted take off the heat and mix the bicarbonate and milk together and then add, stir to combine.
In a large bowl sift the flour and spices then add to the bowl of flour, along with the eggs. Add the saucepan mix to the bowl and whisk it really well to make sure you don’t have any lumps.
Pour the mixture into tin and bake in centre of oven for 1hr 15- 1hour ½. You may need to cover the top with foil part way through to stop it catching. Cool the cake in the tin for a few minutes then remove and cool on a wire rack.
.

Jamaican rum and ginger cake

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by FoodTube

 
 
A lovely dark sticky bread. Serve with vanilla ice-cream or simply slice and spread with a little butter- the true Jamaican way!


To view the video for this recipe on Food Tube, please click on the link below
http://goo.gl/7s9uyU

Method


Preheat oven to 170C
Grease a 2lb loaf tin (bottom and sides) with greaseproof paper & butter.
In a saucepan melt butter in a pan along with the golden syrup, black treacle, rum, dark brown sugar, water, butter and stem ginger. Simmer this all in the pan until melted. Once melted take off the heat and mix the bicarbonate and milk together and then add, stir to combine.
In a large bowl sift the flour and spices then add to the bowl of flour, along with the eggs. Add the saucepan mix to the bowl and whisk it really well to make sure you don’t have any lumps.
Pour the mixture into tin and bake in centre of oven for 1hr 15- 1hour ½. You may need to cover the top with foil part way through to stop it catching. Cool the cake in the tin for a few minutes then remove and cool on a wire rack.
.
Show/hide comments

comments powered by Disqus