Dark Jamaican Gingerbread
This cake, originally from the sugar-and-spice island of Jamaica, has sadly become a factory-made clone, but made at home it’s dark, sticky, fragrant with ginger – the real thing.
|175g plain flour, sifted|
|1 level tablespoon ground ginger|
|1 level dessertspoon ground cinnamon|
|¼ nutmeg, grated|
|½ level teaspoon bicarbonate of soda|
|2 tablespoons milk|
|75g black treacle|
|75g golden syrup|
|75g dark brown soft sugar|
|75g block butter|
|1 large egg, lightly beaten|
|Pre-heat the oven to 170C, gas mark 3|
|Oven temperatures and Conversions|
|Click here for information|
|Equipment: A Silverwood loaf tin (or a standard 2lb loaf tin), lined with a 2lb traditional loaf tin liner |
This recipe is from Delia's Cakes
Begin by placing the tin of black treacle (without a lid) in a saucepan of barely simmering water to warm it and make it easier to measure (see this recipe for weighing treacle).
Sift the flour and spices into a large bowl, then mix the bicarbonate of soda with the milk and set it on one side.
Now measure the black treacle, golden syrup, sugar and butter into a saucepan with 75ml of water, heat and gently stir until thoroughly melted and blended – don’t let it come anywhere near the boil and don’t go off and leave it!
Next add the syrup mixture to the flour and spices, beating vigorously with a wooden spoon, and when the mixture is smooth, beat in the egg a little at a time, followed by the bicarbonate of soda and milk.
Now pour the mixture into the prepared tin and bake on a lower shelf so that the top of the tin is aligned with the centre of the oven for 1¼–1½ hours until it’s well-risen and firm to the touch.
Remove the cake from the oven and allow to cool in the tin for 5 minutes before turning out.
If possible, store it in a cake tin, still in its lining, for 24 hours before eating, and serve it cut in thick slices spread with butter.
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There are many versions of this and the type of tea used varies from what I call common tea to… you name it. But more importantly we have crammed in as much fruit as we could. Thus it keeps very moist and, later on, toasts beautifully.
If I had a pound for every... goes the old cliche. So here it goes again. If only I had a pound for everyone who has praised this cake, rich pickings! Although it is made here with butter and lard, you could make it with spreadable butter.
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