Jamaican ginger cake
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 8 - 10
Skip to ingredients
Showing items 1 to 3 of 6
- 120g unsalted buttersoftened, plus extra for the tin
- 285g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 2 tsp mixed spice
- 1 tbsp ground ginger
- 200g light brown soft sugar
- 2 eggs
- 2 tsp vanilla extract
- 80ml stem ginger syrup(from a jar of stem ginger), plus extra for the top
- 50ml honey
- 110ml coconut milk
Nutrition: (10)
- kcal367
- fat13g
- saturates8g
- carbs56g
- sugars25g
- fibre1g
- protein5g
- salt0.49g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Butter and line a 900g (2lb) loaf tin with baking parchment. Mix the flour, bicarb, baking powder, mixed spice, ginger and ½ tsp fine salt in a bowl.
step 2
In a separate bowl, tip in the butter and sugar and beat together using an electric whisk, until smooth and fluffy, 3-5 mins. Add the eggs, vanilla, stem ginger syrup, honey and coconut milk and beat until evenly mixed.
step 3
Tip in the dry ingredients and gently fold the batter until no streaks of flour remain, taking care not to overmix. Pour the batter into the prepared tin and bake on the middle shelf of the oven for 1 hr - 1 hr 20 mins, until a skewer inserted into the centre comes out clean. Remove and brush over a little stem ginger syrup. Leave in the tin until completely cooled, then serve in slices. Will keep in an airtight container for up to a week.
