Jamaica: Ginger and Rum Cake

I feel as though I have neglected desserts so far in my blog, so here's my first cake on the blog. Jamaica ginger and rum cake. Ginger is a popular spice in Jamaica, it forms the base of many beverages like sorrel a Christmas seasonal drink as well as ginger beer

This is the first time I have tried this recipe and it turned out beautifully. Jamaica is known for it's rum and it's sweet yet spicy food. I think that this cake does their cuisine justice. It's quite light and is just as good for a summers day as it is a winter one. It's delicious with a nice cup of tea.

Ingredients

50g butter
80g dark muscovado sugar
100g black treacle
100g golden syrup
50ml dark rum
50g preserved stem ginger, finely chopped
1 beaten egg
150g self-raising flour
1 tsp ground all spice
1 tsp ground ginger

Preparation time: 20 minutes
Cooking time: 40 minutes

Method

1. Pre-heat your oven to 180oc.
2. Gentle heat the butter, sugar, treacle and syrup in a saucepan stirring occasionally
3. Once they have heated and combined, remove from the heat and leave for a few minutes to cool.
4. Add the stem ginger, rum and the egg to the mixture.
5. Sift in the flour, all spice and the ginger.
6. Mix together until you have a smooth consistency.
7. Grease and line a 22cm round baking tin and pour in the mixture.
8. Place in the preheated oven for 40 minutes.
9. Remove from the oven. The cake should be spongy to the touch. Test the cake with a skewer or a knife in the centre, it should come out clean.
10. Serve drizzled with a little golden syrup.