There is a very well know brand that makes truly scrumptious Jamaican Ginger Cake. THIS, Ginger Cake Recipe, in my opinion even more scrumptious AND you can make it yourself!
Just before the Coronavirus Lockdown, and at the beginning, certain ingredients were scarce.....many just completely non-existent. Eggs was one of these ingredients.
I'm sure the hens were still laying, but for some reason none of the eggs were making their way to the supermarket shelves. Therefore I had to get inventive and make recipes that took into account this scarcity of eggs.
This Ginger Cake Recipe has no eggs. Its made with hot water (odd, I know) and treacle and golden syrup. It's sticky and gooey, and left in an airtight container overnight will become more sticky and more gooey.
In fact, if it lasts in your house that long, because of the absense of eggs it doesn't really go stale in a hurry, it just gets stickier and the ginger flavour ripens and intensifies.
If that hasn't made you want to make it, I'm not sure what will?!
As this cake is better after it's matured a little, I recommend baking it a day earlier than you usually would. and store it in an airtight container. It fantastic teamed with a Cinnamon Buttercream for wedding and celebration cakes.
Also, this cake is fantastic for fairs and markets due to the longer shelf life. Read about selling at Fairs and Markets here.
Ginger Cake Recipe
- 90 gms Butter or Baking Spread
- 250 gms Plain Flour
- 1 tspn Baking Powder
- 0.5 tspn Bicarb of Soda
- 1.5 tspn Ground Ginger
- 0.25 tspn Ground Cinnamon (optional)
- 120 gms Treacle (molasses)
- 110 gms Golden Syrup
- 200 ml/gms Boiling Water
- Preheat your oven to 150c fan, 170c, 350f, Gas Mark 4
- Prepare a loaf tin by greasing the sides and lining the bottom with parchment
- In a bowl mix all the dry ingredients - flour, baking powder, bicarbonate of soda, ginger and cinnamon.
- Add the butter and using your finger tips, rub together until it becomes the consistency of breadcrumbs
- In a jug, measure out the treacle and golden syrup
- Pour the boiling water over the treacle and syrup and mix until they are dissolved
- Add the wet mix to the dry mix and combine fully, making sure you get rid of any clumps of flour
- Pour into the loaf tin and bake for 40-45 minutes, or until a skewer placed in the middle comes out clean
- Remove from the oven and leave to cool for 5 minutes, before removing from the tin and allowing to cool.
- This cake is so versatile. It can be eaten warm with custard or ice-cream, or if you leave it in an airtight container until the next day it'll be gooey and soft.