Jamaican Ginger Loaf Cake Recipes

JAMAICAN GINGER LOAF CAKE

Jamaican Ginger Loaf Cake image

Dark loaf cake that is gluten and diary free

Provided by Gingenut

Time 1h30m

Yield Serves 10

Number Of Ingredients 0

Ingredients

Steps:

Grease a 2lb loaf tin (900g) with greaseproof/parchment paper. Preheat the oven to about 170C or 160C fan.
Place your black treacle, golden syrup, dark brown soft sugar and dairy free spread into a saucepan with 70ml of water. Gently heat and stir until completely melted. (Don't allow it to boil!)
Sift your flour and spices into a mixing bowl and then add your warm syrup/treacle mixture to it. Beat together using a wooden spoon until lovely and smooth.
Add half your beaten egg and mix thoroughly, then repeat with the other half.
In a small dish, add 2 tbsp of water to the bicarbonate of soda, mix until well combined and then add to your main bowl too. Mix once more. Your final mixture should now look nice and smooth, with a runny consistency.
Pour your mixture into the loaf tin and bake for 60 minutes.
Once baked allow to cool. The cake should be almost firm to touch, but will firm up more as it cools.

JAMAICAN GINGERBREAD

Jamaican Gingerbread image

For serious gingerbread fans. A dark bread full of wonderful taste and a light texture. The complex flavors rely more on spice than sugar, not too sweet. Your house will smell wonderful while it bakes in the oven! This makes 1 9x 4x 2 1/2 loaf or about 4 mini-loaves. I came across this recipe in 1993 but I don't recall where.

Provided by Somogirl

Categories Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup unsalted butter, room temp
1/2 cup molasses
1/4 cup honey
1/2 cup light brown sugar
3 eggs
1/2 cup sour cream
1 tablespoon grated lemon zest
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Steps:

Preheat oven to 350°F.
Lightly butter loaf pan, line bottom with parchment or wax paper. Butter paper, dust pan with flour; set aside.
In a large mixing bowl cream butter, molasses, honey and brown sugar with electric mixer until smooth. Add eggs one at a time mixing well after each addition. Add sour cream, lemon zest and vanilla; beat to combine (it may separate slightly and look funny but don't worry).
Sift flour, baking soda, salt and spices. Fold into batter with rubber spatula.
Spread batter in prepared pan.
Bake until toothpick comes out clean, about 55-60 minutes. If using mini-loaf pans bake time about 30 minutes.
Cool in pan on a wire rack for 15 minutes. Turn out out of pan and peel off paper. If not serving immediately, cool completely before wrapping.
If you wanted to gild the lily you could drizzle a lemon glaze over the top or frost with a cream cheese frosting or some good ole whipped cream would be marvelous.

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