Jamaican Ginger Cake (& a Pineapple Rum Sundae)
Jamaican Ginger Cake - rich, spicy, complex and subtle. The gingerbread of your dreams.
Serves: 1 loaf cake
  • 1 stick (115g) butter, plus extra to grease
  • ½ cup (110g) brown sugar
  • ⅓ cup (115g) golden syrup
  • ⅓ cup (115g) black treacle
  • 2 tbsp finely grated fresh ginger
  • 1 cup (250ml) milk
  • 2 tbsp rum
  • 1½ cups (225g) plain flour
  • 1 tsp baking powder
  • 1 tsp bicarb soda (baking soda)
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • pinch of salt
  • 1 egg
  1. Grease and line a 25x11x7cm loaf tin (or any 7 cup capacity cake tin).
  2. Place the sugar, golden syrup, treacle, ginger and milk into a large saucepan and bring to the boil. Turn off the heat, add the butter and stir until it's melted. Set aside to cool completely.
  3. While the mixture is cooling, preheat the oven to 170C/350F.
  4. Stir all the remaining ingredients into the cooled wet mixture with a whisk, until there are no lumps. Scrape the mixture into the tin, and bake for 45-55mins or until springing back when touched lightly. You are better off overcooking, than undercooking this cake, as it is very damp.
  5. Cool in the tin for about 10 minutes, and then turn out on to a rack and cool completely.
  6. Serve spread plain, or spread with butter, or with sauteed pineapple and a quick rum caramel in a sundae.
Recipe by The Sugar Hit at http://www.thesugarhit.com/2016/01/jamaican-ginger-cake-a-pineapple-rum-sundae.html