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Gina @ The Passionate Pantry

Jamaican Ginger Spice Cake

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 -16 pieces
Ingredients Method

Ingredients
  

  • 300 g plain flour
  • 1 tsp bicarb soda
  • 1 tsp allspice
  • 1 tsp cinnamon
  • ¼ tsp nutmeg

  • 120 g light muscovado sugar or brown sugar
  • 170 g blackstrap molasses
  • 170 g golden syrup
  • 3 tbls freshly grated ginger

  • 160 g butter melted
  • 2 x 59g eggs room temperature
  • 200 g sour cream room temperature
  • 2 tsp vanilla extract
  • Zest 1 orange finely grated

Method
 

  1. Preheat oven to 160°C fan forced, and place rack in middle of oven
  2. Line a large loaf tin (25cm x 9.5cm) or a 22cm (base measurement) round spring form tin with baking paper
  3. In a large bowl sift together the flour, bicarb soda, allspice, cinnamon and nutmeg
  4. Put aside
  5. In another bowl mix together the brown sugar, molasses, golden syrup and ginger
  6. Add melted butter to wet mix ensuring it is completely absorbed
  7. Add eggs and mix again ensuring they are completely absorbed
  8. Stir in the sour cream, vanilla and orange rind
  9. Finally, gently fold the dry mix into the wet mix … do not overbeat, but ensure that all the dry mix has been incorporated
  10. Put mixture into chosen tin and bake for 60 minutes, turn tin around and continue for another 10 to 15 minutes or until skewer inserted in the centre comes out clean (it takes exactly 1 hour 15 minutes in my oven for the round tin, and 1 hour 10 minutes for the loaf tin)
  11. Remove cake from oven and rest for 10 minutes before removing to a cake rack to cool completely
  12. Keeps well for a few days … does not need to be refrigerated.