Jamaican Ginger Rum Loaf

• temps total: 1 hour 5 minutes

Ingrédients

For the cake)

260g plain flour

2 ½ tbsp ground ginger

1 ½ tsp ground cinnamon

1/2 tsp ground nutmeg

120g treacle

6cm fresh ginger, finely grated

115g golden syrup

115g dark brown sugar

115g salted butter

120ml boiling water

2 eggs

2 tbsp milk

¾ tsp bicarbonate of soda

3 tbsp finely chopped stem ginger

Pinch of flaked salt (3g)

Rum Syrup:

150ml water

100ml dark spiced Jamaican rum @smithandcrossrum

100g golden caster sugar

60g fresh root ginger, sliced

Pinch of salt

Icing)

70g icing sugar

1/2 tsp ground ginger

10ml milk (add a splash more to loosen if needed)

Instructions

Preheat your oven to 150°C (fan). Grease and line a loaf tin (21 x 10cm, 7cm depth).

In a saucepan over low heat, melt together the grated ginger, treacle, golden syrup, dark brown sugar, and butter until smooth. Remove from the heat and stir in the boiling water. Allow to cool slightly.

In a large bowl, whisk together the dry ingredients.

In a separate small bowl, beat the eggs with the milk. Stir the bicarb into the cooled syrup mixture, then pour this into the dry ingredients, followed by the egg mixture. Whisk until smooth, then fold in the chopped stem ginger.

Pour the batter into the prepared tin and bake for 55/65 minutes, or until a skewer inserted in the centre comes out clean. See rest of method in comments.