This rich, fudgey and heavily spiced cake is a throwback to our days of living in Stokes Croft in Bristol… afternoons spent sitting on our porch listening to dancehall tunes drift down the street, sipping on cups of tea with thick slices of McVites Jamaican Ginger cake.
Jamaican Ginger Cake
2 cups plain flour
4 teaspoons baking powder
3/4 cup dark brown sugar
1 tablespoon ground ginger
1 teaspoon mixed spice
1 teaspoon ground cinnamon
200g glace ginger, roughly chopped
1/2 cup molasses
1/2 cup golden syrup
225ml oil (non-flavoured, like grapeseed or rice bran)
Preheat oven to 160*C. Grease a 23cm x 13cm loaf tin.
In a large mixing bowl, sift together the dry ingredients.
In a separate bowl, combine all wet ingredients and beat together with electric mixers.
Add the wet mixture to the dry and mix well together to combine. Pour into prepared tin and bake for 50-60 minutes, until a skewer comes out just about dry.
Allow to rest in the tin for 10 minutes before turning out on a drying rack to cool.
Enjoy with a cuppa or spice things up even more with some rum & pineapple juice.