One of our firm favourite bakes in this house (in fact, I’m making my 2nd of the week later on today) Jamaican Ginger Cake. Yes, we do still eat the factory made variety (They last about 10 minutes in this house!) but nothing beats  homemade.

This is a great recipe for when you are running short of eggs as it only uses 1. Over the years I’ve mixed and matched with the ingredients in this – If you are running short of treacle, bung a bit more syrup in. It also works if you don’t have any stem ginger (I have forgotten to include it on several occasions) but it does make it wonderfully sticky.

What makes it a Jamaican Ginger Cake

There’s various theories on this. Some people believe that a Jamaican Ginger Cake should have a splash (or more) of rum. Some other believe it is the addition of copious amounts of dark treacle that give that rich flavour, dark colour and sticky texture. I tend to think it is the texture that is close and dense but not stodgy that remind us of Jamaican Ginger Cake. If you know of any other theories, please feel free to add!

Jamaican Ginger Cake

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Serves	8+
Prep time	15 minutes
Cook time	1 hour
Total time	1 hour, 15 minutes
Meal type	Dessert, Snack
Misc	Child Friendly, Freezable, Pre-preparable, Serve Cold
Occasion	Casual Party

Sticky and dense Jamaican Ginger Loaf Cake

Ingredients

• 80g Butter
• 85ml Golden Syrup
• 60ml Treacle
• 85g Dark Brown Sugar
• 200g Plain Flour
• 3/4 teaspoons Bicarb of Soda
• 3 tablespoons Ground Ginger
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Mixed Spice
• 125ml Milk

Optional

• 50g Stem Ginger (Chopped Finely with a drizzle of the syrup from the jar)

Directions

1.
Preheat the oven to 170C and line a loaf tin with either baking parchment or a loaf liner
2.
In a large pan over a gently heat, melt the butter, sugar, syrup and treacle . Stir continuously. TIP: Spray a cup with spray oil to help get the treacle and syrup to fall out easily
3.
As soon as mixed and melted, remove from the heat and allow to cool for 3-5 minutes
4.
Meanwhile, in a large bowl add the flour, bicarb and dried spices. Mix together.
5.
After the butter/sugar mixture has cooled slightly add the beaten egg & milk (and chopped stem ginger if you are using) and mix together thoroughly
6.
Add the wet mixture to the flour and mix until comes together. Should be a very wet mixture when poured into the tin.
7.
Bake in the oven for 50-60 minutes. You may need to pop a tin foil lid over around half way through.
8.
Remove from the oven - A skewer should be clean when the middle of the cake is tested. Eat as soon as cool enough to cut - Will firm up slightly so best to wait at least a couple of hours.

For more Ginger Cake Recipes you might like:

Tropical Ginger Traybake – A lighter ginger bake. Great for serving at summer parties.

Gingerbread Roulade with Lemon Cream – Oh wow, this is one for special occasion but is actually super quick and easy to make.

Sticky Gingercake – We make this when we are out travelling. Oaty and tasty.

Family Ginger Traybake – Exactly what it says, suitable for all the family. Will disappear quickly so make 2!

Bake of the Week

Its fair to say that the hot weather last week made it unbearable to be in the kitchen on some days. Our entries for #BakeoftheWeek are down on usual but this is typical for summer and hot weather. Thanks though to the 3 entries that we do have – I’ve decided to feature all 3 rather than just 1 this week:

Jenny from Mummy Mishaps shared a great birthday Celebration Cake using new pink Kit Kats. My kids are now addicted to these!

These Ice Cream Cone Cupcakes from The Baking Explorer are perfect for summer birthday parties

Thumbprint Cookies take me right back to my childhood and these from the Gluten Free Alchemist are so cute.

Our linky is now open for more entries – We will be sharing across social media new entries and old. Hopefully now the weather is slightly cooler, people will be more tempted back into their kitchens. We cannot live off Magnums forever (or can we?)

Please link to my self (https://casacostello.com) and Jenny (https://mummymishaps.co.uk) in your post. Old posts welcome if they have never been part of #BakeoftheWeek before. Please also add the badge:

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Where do we share #BakeoftheWeek entries?

• Twitter
• Pinterest
• G+
• Yummly
• We are occasionally sharing on Mix & Facebook too as well.
• We comment on every post (Most weeks you will get 2 comments from us)
• We include a pic and a link to each entry in the following week’s roundup

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