Recipe of Any-night-of-the-week Jamaican ginger cake

Jamaican ginger cake. This cake, originally from the sugar-and-spice island of Jamaica, has sadly become a factory-made clone, but made at home it's dark, sticky, fragrant with ginger - the real. Make this gorgeous Jamaican ginger cake with the kids. To find out more visit Tesco Real Food Sift the flour and ground ginger over the mix, then gently fold in with the fresh and stem ginger.

McVities Jamaican Ginger Cake was a childhood winter treat - usually Lorraine's baking beauties: Sticky Jamaican ginger cake. These useful spices can be used to cook so many different meals! This is a Jamaican ginger cake. You can cook Jamaican ginger cake using 9 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Jamaican ginger cake

1. You need 175 g of plain flour.
2. You need Half of a teaspoon of bicarbonate of soda.
3. It's 75 g of caster sugar.
4. You need 75 g of Black treacle.
5. Prepare 75 g of Golden syrup.
6. It's 1 tablespoon of ground ginger.
7. It's 75 g of butter.
8. Prepare 1 tablespoon of cinnamon.
9. It's 1 of egg.

It attracted rave reviews at my latest tea party. McVities Jamaican Ginger Cake was a childhood winter treat - usually served with a bowlful of hot custard. This version is even more delicious with stem ginger and a sticky ginger glaze to intensify. Ginger is one of the world's most ubiquitous spices, used fresh in Chinese, Korean and Indian cuisines, pickled and served with sushi, and added.

Jamaican ginger cake step by step

1. Melt together the syrup, treacle, sugar and butter in a pan. Don’t let it boil but melt it all together..
2. Add the spices, flour and bi carb to a sieve and sift into a bowl. Mix well..
3. Add the wet mix to the dry and mix together. Add in the egg. Place into a pre-greased tin and put in a preheated oven at 160 degrees for an hour and a half. Take out of the oven, allow to cool and serve with custard..

This cake is an easy caramel cake recipe with ginger. Make this Jamaican cake recipe, simple Put the treacle, rum, milk and muscovado sugar in a pan with the chopped dates and stem ginger chunks. If you love fresh ginger, this is the ginger-cake for you! It differs from Gingerbread in that it is not so dark; it is more. Place the butter, sugar and treacle into a large heavy bottomed saucepan and heat over a medium heat.