* Percent Daily Values are based on a 2000 calorie diet.
Jamaican ginger cake
Everyones favourite way of using ginger.
Prep Time20 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr5 minutesmins
Course: Dessert
Cuisine: Jamaican
Servings: 16
Calories: 284kcal
Author: Homepride
Equipment
20cm deep square tin
Saucepan
Large bowl
Sieve
Ingredients
150gblack treacle
150ggolden syrup
150gdark brown sugar
200gsalted Homepride spread
250mlmilk
350gplain flour
1tspbicarbonate of soda
1tspground ginger
1tspground cinnamon
1tspmixed spice
3balls of stem gingerfinely chopped
2medium eggslightly beaten
Method
Preheat the oven to 160°C/fan 140°C/gas mark 3, and grease and line a 20cm deep square tin with non-stick baking parchment.
Heat the black treacle, golden syrup, sugar and Homepride spread in a saucepan over a medium heat, and heat until the sugar has dissolved and the spread has melted. Remove from the heat, add the milk and stir to combine.
In a large bowl, sieve together the flour, bicarbonate of soda and spices and stir in the chopped stem ginger. Then make a well in the centre.
Pour the syrup mix and eggs into the well in the flour and whisk together with a balloon whisk until you get a smooth batter, then pour into the prepared cake tin.
Bake in the oven for 45 – 50 minutes, until well risen, firm to the touch and when a skewer inserted in the middle comes out clean.
Leave to cool in the tin for 10 minutes, then remove from the tin and place on a wire rack to cool completely. Cut into 16 squares.