Tuesday Recipe Spot – Faff-Free Cooking with Jackie Johnson
My motto has always been 'Never trust a skinny cook!' I do like to share recipes that I know work for me. They are not necessarily of my invention – but I will always give you the origin and maybe the story behind them! These recipes are relatively easy to make – hence the title, Faff-Free Cooking.'
So today's treat is …. Jamaican Rum Ginger cake – just what we need to warm us up!
75g butter or margarine
125g dark muscovado sugar
220g Golden Syrup
80g black treacle
100ml dark rum (or orange juice for teetotallers)
2 beaten eggs
225g self raising flour
1 tsp mixed spice
1 tsp ground ginger
75g stem ginger in syrup, finely chopped
1, Put the butter or margarine, sugar, treacle and Golden Syrup into a saucepan and melt together gently and leave to cool, then mix in the rum followed by the beaten eggs.
2, Pre heat your oven to 180C/gas 4 and grease a 2lb/1 litre loaf tin and line the base with baking parchment.
3, In a large mixing bowl sift the flour, mixed spice, ginger and salt and make a well in the centre.
4, Add the mixture from the pan and mix together until smooth and stir in the chopped ginger.
5, Pour the mixture in the prepared baking tin and bake for 50 mins until a skewer inserted in the centre of the cake comes out clean.
6, Leave to cool in the tin. This cake will keep for about a week in an airtight container.
You can also serve this cake warm with a bit of custard too! Irie!!!!!!