Jamaican Ginger Cake

Follow at @ellasbetterbakes or tag #ellasbetterbakes!

Alter quantities (metric only) 10 slices

Here's what you'll need...

Ingredients you'll need...

1 tablespoon dark rum
60 g sultanas (US = ⅓ Cup)
90 g unsalted butter (US = ¼ Cup)
90 g dark muscavardo sugar (US = ½ Cup packed)
80 g golden syrup (4 tablespoons)
90 g treacle (mollasses) (4 tablespoons)
2 tablespoon stem ginger syrup
225 g plain flour (all purpose flour) (US = 1 Cup and 9½ tablespoons)
3 teaspoon ground ginger (level)
1 teaspoon ground cinnamon (level)
¼ teaspoon ground cloves (level)
¼ teaspoon fine salt (level)
1 large egg at room temperature (US = extra large)
¾ teaspoon bicarbonate of soda (baking soda) (level)
100 ml milk (full fat or semi skimmed) (US = ¼ Cup)
2 tablespoon sour cream or natural yoghurt at room temperature
3 balls of stem ginger chopped into small pieces
1 tablespoon demerera sugar (optional)

Dark Rum Syrup

3 tablespoon water
1½ tablespoon granulated sugar
1 tbsp dark rum

Here's what we do...

Jamaican Ginger Cake

Soak your sultanas in your tablespoon of rum for 30 minutes to an hour before you begin baking.
Set your over to 140°C Fan/160°C/320°F/Gas mark 3.
Grease your loaf tin and then line it with a piece of your greaseproof (parchment) paper but cutting one piece that will sit across the long sides and base. The shorter ends of the tin will be not covered, but as the tin is greased they will be fine as long as your tin is ok.
Add your butter, sugar, golden syrup, stem ginger syrup and treacle to your small saucepan and melt slowly on a low heat. Leave to cool for a few minutes and then add to your mixer bowl.
Mix your bicarbonate of soda (baking soda), milk, and sour cream together and set aside for a few minutes so that it curdles a little.
Sift your flour, ginger, cinnamon, cloves and salt and set aside.
Add your egg to the cooled mixture in your mixer bowl along with a heaped desert spoonful of flour mixture.
Beat on a low setting until just combined.
Add the rest of your flour and beat on a medium setting for about 10 seconds until combined.
Add your milk mixture and beat on a low setting until combined, stop and scrape the sides and base of your bowl down with your spatula to ensure all of your mixture is incorporated
Beat on medium-high for 10-15 seconds, the cake batter will be quite runny.
Fold in your soaked sultanas and chopped stem ginger.
Pour your batter into your prepared tin and bake in the centre of your oven for 1 hour and 10-15 minutes, or until a skewer inserted into the centre of the cake comes out clean.
10 minutes before your cake is due to come out of your oven make your dark rum syrup.

Dark Rum Syrup

Place your water and sugar into your small saucepan and heat over a low heat.
When your sugar has dissolved, turn up the heat to medium and bring to a gentle simmer.
Simmer for 3-5 minutes until the syrup thickens and is reduced to just a tablespoon. It should still be clear, but just a lot thicker.
Leave to cool and then mix in your dark rum.
As soon as it comes out of the oven prick holes all over your cake with a skewer and pour your rum syrup, letting it soak into the top and trickle down the sides.
Leave your cake to cool in the tin for 10 minutes before inverting it onto your cooling rack.
Sprinkle over your demerera sugar if using.

Pin Recipe

Supporting Notes

Using loaf tin liners is always a good idea as it saves faffing around lining the tin.
In order to measure your treacle and syrup without it sticking like glue to the spoon, heat your spoon in hot water first or wipe it with a thin layer of oil.
Ensure your eggs, sour cream and milk are room temperature for a better rise.

Make Your own Notes on this Recipe here...

Click here to add your own private notes.