I used to love Jamaica Ginger Cake when I was little – moist, sticky, rich and gingery, and believe it or not, it can be recreated at home. It takes a little bit of effort, but it’s so worth it. A word of warning though, there’s a lot of sugar and butter in this recipe, and not a great deal of redeeming healthy ingredients, so I have included some ground seeds and nuts to help you to justify eating it.
Recipe for Ginger Cake
250g black treacle
250g soft dark brown sugar
100g stem ginger
300g wholemeal plain flour
100g sunflower seeds, pumpkin seeds, almonds
2 tsp bicarbonate of soda
2 tsp allspice
3 tsp ground ginger
3 tbsp ginger syrup
5 tbsp icing sugar
Melt together the butter, treacle and sugar by heating gently in a pan for a few minutes, stirring constantly. When it’s smooth, add the milk and stir until combined, and the mixture is just warm. Leave it to cool a little.
Chop the ginger finely and mix with the flour, baking soda, allspice and ground ginger. Grind the mixed seeds and nuts together into a fine powder and add to the bowl. Make a well in the middle. Gently beat the eggs and add to the melted ingredients, then carefully pour this into the well, stirring from the middle to bring the mixture in from the edges and combine to create a thick, smooth mix.
Pour the batter into a square cake tin (buttered and lines if not silicon), and cook at 160°C for 1 hour, until it’s risen and a knife comes out clean. Leave it to cool before you take it out of the tin.
This cake freezes really well, so if you’re going to freeze it, don’t ice it, just wrap it tightly in cling film and freeze until you need it. If you’re going to ice it straight away, put the icing sugar and ginger syrup in a mini blender and whizz together until smooth, then drizzle over the cake and leave to set – delicious!
©Katheryn Rice 2007