Jamaican ginger cake

Name: Jamaican ginger cake
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 10 servings
Ingredients: 115 g Butter; 115 g Soft brown sugar, dark if you have it; 100 g Black treacle; 100 g Golden syrup; 225 g Self-raising flour; 10 g Ground ginger; 3 g Ground cinnamon; 2 g Ground allspice; 3 g Bicarbonate of soda; 15 g Fresh ginger, finely grated; 2 Eggs, beaten; 150 ml Milk

A dark, sticky loaf rich with black treacle, fresh and ground ginger and warming allspice, in the Caribbean style. Even better wrapped and left a day or two, if you can wait.

Ingredients

115 g Butter
115 g Soft brown sugar, dark if you have it
100 g Black treacle
100 g Golden syrup
225 g Self-raising flour
10 g Ground ginger
3 g Ground cinnamon
2 g Ground allspice
3 g Bicarbonate of soda
15 g Fresh ginger, finely grated
2 Eggs, beaten
150 ml Milk

Method

Heat the oven to 170°C (150°C fan) and grease and line a 900g loaf tin.
Gently melt the butter, sugar, treacle and golden syrup in a pan, stirring until smooth. Let it cool for a few minutes.
Sift the flour, spices and bicarb into a bowl. Pour in the melted mixture, the grated ginger, eggs and milk and beat to a smooth, runny batter.
Pour into the tin and bake until risen and a skewer comes out clean.
Cool in the tin, then turn out, wrap in baking paper and foil and leave for a day if you can. It gets stickier as it sits.