Recipe For Jamaican Ginger Cake

Sift the flour bicarbonate of soda ginger cinnamon and mixed spice together in a bowl. 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.


Bake At Home Jamaican Ginger Loaf Cake Cupcake Jemma Cupcake Jemma Jamaican Ginger Cake Ginger Loaf Cake

Spoon the treacle and golden syrup into a small saucepan and warm gently until melted and runny but not hot.

Recipe for jamaican ginger cake. 7Once the loaf is baked remove it from the oven and brush. Fresh Jamaican ginger cake. Perfect with a little bit of butter or ice cream.

Add the diced butter and rub into the flour mix. This allows the cake to get moister develop a sticky topping. Pre-heat oven to 165ÂșC.

Wrap the Jamaican ginger cake in aluminium foil and leave for 4 days before serving. In addition to ginger youll use cinnamon pimento nutmeg and clove. Sift the flour and spices into a large bowl then mix the.

Yes Food Tubers - Aarons back with a classic cake recipe all the way from the Caribbean. How to make Jamaican ginger cake. Also use dark brown or Demerara sugar.

Measure the butter treacle syrup and sugar into a small saucepan and heat gently until the butter has just melted. Its dark and slightly bitter and pairs perfectly with the spices. Allow to cool on a cooling rack.

Pour the batter into the greased lined loaf tin and bake for 45-55 mins until a sharp knife plunged into the centre of the cake comes out just clean. Bake the loaf in the oven on the middle shelf for 55 minutes-1 hour or until a skewer inserted in the centre of the cake comes out clean. Grease a 18cm diameter non-stick cake tin with removable base.

Remove cake from oven and allow to cool a little before removing from tin. Place the butter sugar and treacle into a large heavy bottomed saucepan and heat over a medium heat. The trick to making an authentic Jamaican gingerbread is using blackstrap molasses if you can find it.

Add the flour to a large bowl along with the. Preheat oven at 180c356FGas mark 4 and line two loaf tins with either a liner or parchment paper. Leave your Cake in the silicone tin until cooled before removing.

Dark sticky cake infused with spice and rum. Heat the oven to 180C. Set aside to cool a little.

Measure the flour bicarbonate ginger and mixed spice into a large bowl. Stir the mixture constantly until it has mixed well the butter has melted and the sugar has dissolved. This cake should be moist and slightly sticky so dont overcook it either.

Serve with plenty of hot vanilla custard or vanilla ice cream.


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