jamaican ginger cake

Company
- The story
- Career
- Events
News
Contact

English
- Danish

The cart is empty

Shop

Products
Accessories
Support

Company
- The story
- Career
- Events
News
Contact

English
- Danish

jamaican ginger cake slliced on plate recipe

Edwin Adkins

Culinary Support

“Brush lots of hot ginger syrup or treacle over the top when it’s still warm to make it extra stick"

Recipe by Edwin Adkins

Jamaican Ginger Cake

10 portions

Ingredients

50g unsalted butter 80g dark muscovado sugar 100g black treacle 100g golden syrup 50ml dark rum 50g preserved stem ginger, finely chopped, plus a little of its syrup 1 egg, lightly beaten 150g self-raising flour 1 tsp ground allspice 1 tsp ground ginger 1 pinch salt

Preparation

1 Put the butter, sugar, treacle and syrup into a medium saucepan and heat gently until melted and combined 2 Leave to cool a little, then stir in the rum and chopped ginger, followed by the egg 3 Sift together the flour, allspice, ginger and salt, then add to the pan. Stir until smooth 4 Put the mix into a loaf tin lined with baking paper

Cook using the following cooking steps

Preheat - 190 ° C - 1 minute

Insert product (giving an alarm)

Hot Air - 175°C – 100% Fan speed – Closed exhaust - 40 minutes

Relevant trays

Baking tray smooth non-stick

After cooking

Check the middle is cooked with a wooden skewer, it should come out clean, If not bake a little more. Brush lots of hot ginger syrup or treacle over the top when it’s still warm to make it extra stick.

Download recipe book

Edwin Adkins

Culinary Support