Boozy Jamaican Ginger Cake

Boozy Jamaican Ginger Cake

Photo thanks to Chris Lee

  • 75g butter
  • 125g dark muscavado sugar
  • 100g treacle
  • 100g golden syrup
  • 75ml rum (dark if possible)
  • 2 eggs, beaten
  • 225g self-raising flour
  • 1tsp alspice
  • 1tsp ginger
  • pinch of salt
  • 75g crystallised ginger, chopped up

Use a tin like a bread tin, grease with butter and line with greaseproof paper (don’t worry about paper for the ends of the tin, a sheet covering the long sides and the bottom will be fine as long as the short ends are greased). Set the oven to 170 degrees fan.

Put the butter, sugar, treacle and syrup in a pan and heat gently until the sugar is all mixed in. Leave to cool a little, then add the rum. Mix the flour, spices and salt together in a bowl, then add the liquid and the eggs and stir it all together. (In doing all this, make sure you don’t add the eggs to the hot mixture, or they will scramble)!). The mixture will be fairly runny, that is OK. Stir in the chopped ginger and pour it all into the tin.

Bake in the oven for about 50 mins, covering it with foil or greaseproof paper if you are worried about it scorching. Leave it to cool in the tin and then lift it out by pulling up the two sides of the greaseproof paper. You can pour some ginger syrup over the top if you like. This cake keeps well. You can eat it with butter if you like.