Here is a little something from my travels. The cake is often made and served for Christmas in Jamaica. However, this rich, spicy, cake makes a great tea-time treat any time of year.
Known in the UK as 'allspice' this isn't actually a mix of spices, rathe it's the ground allspice berry, known as pimenton in many regions of the world. This has a subtle clove and nutmeg flavour and is a native of the Caribbean.
For those of you who know Scottish parkin, this recipe is almost exactly the same, except that in Parkin oatmeal is used instead of the wholemeal bread flour in this recipe (parkin does not use allspice either) and Parkind does not have the fruit topping which is a traditional Jamaican Christmas touch.
150g (3/5 cup) golden syrup
150g (3/5 cup) black treacle
150g (1 1/4 cups) plain flour
150g (1 1/4 cups) strong wholemeal bread flour
4 tsp ground ginger
1 tsp ground mixed spice (pimenton)
1 tsp bicarbonate of soda
2 eggs, beaten
2 tbsp milk
125g (4 oz) exotic dried fruit (pineapple, apricots, pineapple, papaya etc) sliced into strips
1 piece of stem ginger in syrup, sliced
Mix together all the dry ingredients in a bowl, form a well in the centre then gradually fold in the cooled syrup mixture. Add the eggs and milk then beat thoroughly to combine.
Pour the batter into a greased and lined 1kg (2lb) loaf tin. Transfer to an oven pre-heated to 160ºC (325ºF), Gas Mark 3 and bake for between 50 and 60 minutes, or until well risen. The cake is done when the top has cracked and a skewer inserted into the centre emerges cleanly.
Allow to cool in the tin for 10 minutes then loosen at the ends with a round-bladed knife and turn out onto a wire rack to cool completely. Remove the paper lining when still warm.
For the topping, spred the jam over the top of the slightly warm cake then decorate with the fruit and ginger.
Known in the UK as 'allspice' this isn't actually a mix of spices, rathe it's the ground allspice berry, known as pimenton in many regions of the world. This has a subtle clove and nutmeg flavour and is a native of the Caribbean.
For those of you who know Scottish parkin, this recipe is almost exactly the same, except that in Parkin oatmeal is used instead of the wholemeal bread flour in this recipe (parkin does not use allspice either) and Parkind does not have the fruit topping which is a traditional Jamaican Christmas touch.
Jamaican Ginger Cake Recipe
Ingredients:
For the Cake:
150g (3/4 cup) butter150g (3/5 cup) golden syrup
150g (3/5 cup) black treacle
150g (1 1/4 cups) plain flour
150g (1 1/4 cups) strong wholemeal bread flour
4 tsp ground ginger
1 tsp ground mixed spice (pimenton)
1 tsp bicarbonate of soda
2 eggs, beaten
2 tbsp milk
For the Topping:
1 tbsp apricot jam125g (4 oz) exotic dried fruit (pineapple, apricots, pineapple, papaya etc) sliced into strips
1 piece of stem ginger in syrup, sliced
Method:
Combine the butter, golden syrup and treacle in a small saucepan over low heat. Cook gently, stirring occasionally, until the butter has melted. Take off the heat and set aside to cool for five minutes.Mix together all the dry ingredients in a bowl, form a well in the centre then gradually fold in the cooled syrup mixture. Add the eggs and milk then beat thoroughly to combine.
Pour the batter into a greased and lined 1kg (2lb) loaf tin. Transfer to an oven pre-heated to 160ºC (325ºF), Gas Mark 3 and bake for between 50 and 60 minutes, or until well risen. The cake is done when the top has cracked and a skewer inserted into the centre emerges cleanly.
Allow to cool in the tin for 10 minutes then loosen at the ends with a round-bladed knife and turn out onto a wire rack to cool completely. Remove the paper lining when still warm.
For the topping, spred the jam over the top of the slightly warm cake then decorate with the fruit and ginger.
jamaica, cakes, baking, ginger, christmas
Baking
Jamaica
Jamaican Ginger Cake Recipe
https://fabulousfusionfood.blogspot.com/2019/04/jamaican-ginger-cake-recipe.html
Jamaican Ginger Cake Recipe. This is a traditional Jamaican recipe for a rich dark giger cake decorated with preserved stem ginger that is typically made for Christmas, but wich is good with tea any time of year.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwCsmeJFdAcNcmyPhyfMVtGQQ7KhSYsqBTW14kYk20kpjR-GT18mz4_aBu99-rEcWDlP4Zd4sKhu1sB6fO9pcKKs6jhYco2bCdGuhmP_piJrrBgFXWI8_C2N8exg1VTCuGeDU5O8Ez5yo/s1600/jamaican-ginger-cake.png
2019-04-06
Yield: 10
Jamaican Ginger Cake Recipe
Jamaican Ginger Cake Recipe. This is a traditional Jamaican recipe for a rich dark giger cake decorated with preserved stem ginger that is typically made for Christmas, but wich is good with tea any time of year.
prep time: 30 mins
cook time: 60 mins
total time: 90 mins
Ingredients:
- 150g (3/4 cup) butter
- 150g (3/5 cup) golden syrup
- 150g (3/5 cup) black treacle
- 150g (1 1/4 cups) plain flour
- 150g (1 1/4 cups) strong wholemeal bread flour
- 4 tsp ground ginger
- 1 tsp ground mixed spice (pimenton)
- 1 tsp bicarbonate of soda
- 2 eggs, beaten
- 2 tbsp milk
- 1 tbsp apricot jam
- 125g (4 oz) exotic dried fruit (pineapple, apricots, pineapple, papaya etc) sliced into strips
- 1 piece of stem ginger in syrup, sliced
For the cake:
For the Topping:
Method:
- Sift the flour, salt, bicarbonate of soda and baking powder into a bowl. Stir-in the sugar and the nuts then add the eggs, bananas and carrots. Stir to combine then add the oil and stir to form a smooth batter.
- Divide the batter between two 20cm diameter cake tins lined with greaseproof paper. Place in an oven pre-heated to 180ºC (360ºF) and bake for about 35 minutes, or until a skewer inserted into the centre of the cake emerges cleanly. Allow the cakes to cool in their tins for 5 minutes then turn out onto a wire rack to cool completely.
- In the meantime make the frosting. Soften the butter then add the cream cheese and beat until smooth and well combined. Sift the icing sugar into the mixture then add the vanilla extract and beat until smooth.
- Spread half the mixture over the top of the first cake. Place the second cake on top, using the icing to sandwich together then cover the top of the cake with the remaining icing.
© Dyfed Lloyd Evans
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