Jamaican Ginger Cake

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By Darren Purchese

Just simply a great ginger cake that’s a cinch to make. This spicy moist cake is brilliant as it is but we also love it with a simple old school citrus icing or a dollop of tangy lemon curd, but you could also dress it up with our decadent caramelised white chocolate ice cream, it’s up to you.

Time

1

hour

0

minutes

Degree of Difficulty

Easy

Save

0

Portions

8
servings

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Ingredients

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JAMAICAN GINGER CAKE

140g unsalted butter
140g soft light brown sugar
140g black treacle (molasses)
1 finely grated zest of orange
1 finely grated zest of lemon
210g plain (all-purpose) flour
20g ground ginger
5g ground cinnamon
 freshly ground black pepper
 salt
5g bicarbonate of soda
2 eggs
170 ml full-cream milk

TO SERVE

 icing sugar to dust
½ orange (for zesting over the top)
1

Preheat the oven to 165 ℃ (330℉). Grease and 18cm (7in) non-stick cake tin with removable base.

 

2

Place the butter, sugar, and treacle into a large heavy based saucepan over a medium heat. Stir the mixture constantly until the butter has melted and the sugar has dissolved.

 

3

Remove the pan from the heat and add in the citrus zests. Allow the mix to cool for 10 minutes.

 

4

Sift the flour with the spices, salt, and bicarbonate of soda into a bowl and stir in the cooled butter and sugar mixture. Mix well to remove any lumps Add the eggs to the bowl, one by one, stirring well after each addition. Mix well for a minute then add the milk and mix again thoroughly to incorporate.

 

5

Pour the batter into the prepared cake tin and bake for 40 minutes or until the cake is cooked. To test to see if the cake is cooked, insert a skewer into the centre. If it comes out clean the cake is cooked through.

 

6

Allow the cake to cool a little and remove from the tin.
While it is still warm, dust the cake with icing sugar and then zest some orange over the top.
Tip: This cake freezes well. Wrap it in plastic and place in the freezer for up to 2 months.

 

1
0 hours 0 minutes

Preheat the oven to 165 ℃ (330℉). Grease and 18cm (7in) non-stick cake tin with removable base.

2
0 hours 0 minutes

Place the butter, sugar, and treacle into a large heavy based saucepan over a medium heat. Stir the mixture constantly until the butter has melted and the sugar has dissolved.

3
0 hours 0 minutes

Remove the pan from the heat and add in the citrus zests. Allow the mix to cool for 10 minutes.

4
0 hours 0 minutes

Sift the flour with the spices, salt, and bicarbonate of soda into a bowl and stir in the cooled butter and sugar mixture. Mix well to remove any lumps Add the eggs to the bowl, one by one, stirring well after each addition. Mix well for a minute then add the milk and mix again thoroughly to incorporate.

5
0 hours 0 minutes

Pour the batter into the prepared cake tin and bake for 40 minutes or until the cake is cooked. To test to see if the cake is cooked, insert a skewer into the centre. If it comes out clean the cake is cooked through.

6
0 hours 0 minutes

Allow the cake to cool a little and remove from the tin.
While it is still warm, dust the cake with icing sugar and then zest some orange over the top.
Tip: This cake freezes well. Wrap it in plastic and place in the freezer for up to 2 months.

Recipe Tags afternoon tea, ginger, spice