Baking a Jamaican Ginger Cake with Rum and Spiced Orange

Firstly, apologies for such a delayed blog post. Long story short moving house is no picnic. I still managed to bake but not able to blog! I will catch up with two lovely loaves this week! Firstly let me introduce my Jamaican ginger loaf cake with spiced rum and orange. I felt the need to tackle another all time classic. Now I am sure everyone knows of the famous Mcvitites variety, but for me, home baked is always better than store bought. Having never tried a homemade ginger loaf, I was really excited to taste the difference to this cupboard classic. Some people may argue, why go through all this effort when you can often pick up the cake in store for around a £1. I believe that this cake is worth the extra effort and slightly higher cost. The cake is so much more interesting and offers new flavour combinations that compliment the spiced rum and zesty orange. Additionally, because I have used fresh ginger the cake packs an extra punch with a fiery taste. Ginger has so many health benefits, especially for digestion, so in fact you could argue that each slice is good for you!


Ingredients 

  • 125 g golden syrup
  • 125 g black treacle
  • 60ml dark spiced rum 
  • 125 g dark soft brown sugar 
  • 50ml water 
  • 125 g butter 
  • 50g grated root ginger (peeled) 
  • grated zest of 1 orange 
  • ¾ tsp bicarbonate of soda 
  • 50ml milk 
  • 250 g plain flour 

Topping

  • 100g icing sugar, plus a little extra for dusting 
  • juice of 1 orange and half the orange segments for decoration. 

Method

For the loaf cake:

  • Preheat oven to 170C
    Grease a 2lb loaf tin (bottom and sides) with greaseproof paper & butter.
    In a saucepan melt butter in a pan along with the golden syrup, black treacle, rum, dark brown sugar, water, butter and grated ginger and orange zest. Simmer this all in the pan until melted. Once melted take off the heat and mix the bicarbonate and milk together and then add, stir to combine.
  •  In a large bowl sift the flour and spices then add to the bowl of flour, along with the eggs. Add the saucepan mix to the bowl and whisk it really well to make sure you don’t have any lumps. 
  • Pour the mixture into tin and bake in centre of oven for 1hr 15- 1hour ½. You may need to cover the top with foil part way through to stop it catching. 
  • Cool the cake in the tin for a few minutes then remove and cool on a wire rack. 

 For the icing: 

  •  Mix together the icing sugar with the orange juice in a bowl. Drizzle over the cake when completely cool. Decorate with orange segments ontop and dust with a touch more icing sugar.


Coming up next week, I will share with you my take on a Coffee, Cardamon and Walnut loaf cake.

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