Recipe: Not so Jamaican Ginger Cake

This recipe has been long in the planning, but a bit less so in the execution.

It all started with a bottle of Old J Spiced Rum Tiki Fire, the grown up version of Old J. A stunning 75.5% abv (151 proof) rum, that is actually sippable. No honestly, it is, surprisingly so.

The flavours in it made me think fondly of McVities Jamaican ginger cake – not directly, but when mixed with ginger beer, the flavour is surprisingly close.

But how well would it bake? And what recipe would I use – and the rum, well it’s pretty boozy. I wanted it to be, what Jamaican Ginger Cake should  be, rather than what it is (too sweet, not enough ginger or spice).

What it took, was a recipe from Melissa Cole, a little tweaking, and lots of patience. So, if you like ginger, a little fire and rum, you’re going to love this little beauty.

Not So Jamaican Ginger Cake

Ingredients

250g Self raising flour

Unsalted butter, for greasing

75ml Strong, cold black tea

75ml Tiki Fire Rum

175g Malt extract, plus extra for glazing

85g Dark muscovado sugar

300g Crystalised ginger (this gives it a fiery flavour. To tone it down use stem ginger instead)

2 large eggs, beaten

For finishing:

4tbsps malt extract

30ml of Tiki Fire Rum

Method:

Warm the tea and rum in a pan until it just starts to bubble. Then pour over the ginger and leave to stand.

In the meantime, you can pre-heat then oven (150C/Gas Mark 2).

Using butter and baking parchment, grease and line a small loaf tin.

Pour the fruit and rum mixture into a bowl with the malt extract and muscavado sugar. Stir until the sugar dissolves.

Add the beaten eggs and stir again.

Add the flour and stir until combined.

Bake for 50 minutes to 1 hour, until a skewer inserted comes out clean.

Before the cake cools, heat through the extra malt extract and rum, just until they combine and form a loose syrup. While they are warming, poke holes into your cake with a sharp knife or skewer, leaving the cake in the tin.

Taking the syrup, paint the cake liberally, letting it seep into the holes, until there is no syrup left.

Wrap the tin in a little more baking parchment and cover in cling film.

Now for the hard bit. Wait. 3-4 days and this will become sticky, moist and perfect.

Serve either as is with a cup of tea (or rum punch), or warm through gently and add a scoop of vanilla ice cream.

You can find this recipe, along with those from other bloggers from across the country here in this booklet from Brighthouse.