Jamaican ginger cake

Name: Jamaican ginger cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 10
Ingredients: 200 g plain flour; 2 tsp bicarbonate of soda; 1 tbsp ground ginger; 1 tsp ground cinnamon; 1 tsp ground mixed spice; 100 g butter, chilled and cubed; 100 g black treacle; 100 g golden syrup; 100 g dark brown muscovado sugar; 200 ml whole milk; 1 Waitrose British Blacktail Large Free Range Egg, beaten

Martha Collison's traditional cake needs no icing or embellishment it is a perfect treat on its own. It tastes best a few days after baking, and develops a deliciously thick, sticky top

Vegetarian

Makes10
CourseCake
Prepare15 mins
Cook55 mins
Total time1 hr 10 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

200g plain flour
2 tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp ground cinnamon
1 tsp ground mixed spice
100g butter, chilled and cubed
100g black treacle
100g golden syrup
100g dark brown muscovado sugar
200ml whole milk
1 Waitrose British Blacktail Large Free Range Egg, beaten

Method

Preheat the oven to 180°C, gas mark 4 and line a 900g loaf tin with baking parchment. Sieve the flour, bicarbonate of soda and spices together into a large mixing bowl, and add the cubes of butter. Rub the butter into the dry ingredients, as if you were making pastry, until it resembles fine breadcrumbs. You shouldn’t be able to see any large lumps of butter.
Melt the treacle, syrup and sugar together in a medium-sized pan over a low heat until the sugar has dissolved. After about 4-5 minutes, when the mixture is no longer grainy, remove from the heat and stir in the milk.
Pour half the warm syrup mixture into the dry ingredients and whisk until a thick batter forms. Add the egg and whisk until combined, then add the remaining syrup mixture and beat until smooth.
Pour the batter into the lined tin and bake for 50-55 minutes until risen and a skewer inserted into the centre comes out clean. Allow to cool completely in the tin before serving. This cake is at its best after 2-3 days and will keep in an airtight container for up to 10 days