Jamaican Black Gingerbread Frosted Cake
- It’s not so much the cake that is the traditional element here (though ginger cake is a common cake to eat in Jamaica where many brand specialize in this treat).It’s the Jamaica Ginger extract, known in the US by the slang name “Jake,” that makes this traditional. This ginger is world renown for more reasons than one.
Most interestingly is the background of the ginger extract, in the 1900th century the US Treasury Dept. had prohibition laws on the ginger as it is so high (excuse the pun) in ethanol. When chemists attempted to counteract the high ethanol it actually resulted in a type of paralysis causing worldwide illnesses.
Of course the Jamaican ginger is 100% safe to eat now and needless to say the culprits were dealt with.
Ingredients:
Cake:
- 235g butter
- 90ml water
- 220g black treacle
- 140g golden syrup
- 100g brown sugar
- 385g self raising flour
- ½ tsn salt
- 4 tsn group ginger
- 1 tsn ground all spice
- 2 tsn ground cinnamon
- 3 eggs
- 20g grated ginger
- 140g milk full fat
Syrup:
- 100g brown sugar
- 300ml ginger beer / ginger ale
Cream:
- 300ml thickened cream
- 40g icing sugar
- 1 tsn vanilla essence
- ½ tsn coconut essence
- Decoration:
- 50g shaved coconut
- Treacle, extra
Method:
- Preheat the oven to 180c degrees and line a 30cm cake tin with baking paper.
- Place the butter, water, treacle, golden syrup and the sugar in a saucepan on a medium heat.
- Stir continuously until the mix is well combine, butter is melted and sugar dissolved.
- Take the pan off the stove and leave to cool.
- Sieve the flour, salt and spices into a bowl.
- Stir the dry mix until well combined.
- Add the eggs to the butter mix, one at a time beating with electric beaters in each addition.
- Add the milk and grated ginger and beat until combine.
- Add the dry mix to the egg mix and fold with a spatula until just combine.
- Pour the batter into the prepared tin and bake for 50 minutes or until a skewer inserted in the middle comes out clean.
- Leave the cake in the tin for 5 minutes then invert onto a cooling rack until cool.
- Meanwhile make the syrup by placing the ingredients into a saucepan and stir on a high heat for 5 minutes or until the mix becomes syrupy in texture.
- Remove off the heat and leave aside to cool.
- To make the cream beat all the ingredients together with electric beaters until firm peaks form. Place the cream in the fridge until ready to use.
- Then the cake is cooled cut horizontally into 3 layers.
- Place the layers on the bench and brush each on the cut side up with the ginger syrup.
- Place the bottom layer cut side up on a plate, top with ¼ of the cream.
- Place the 2nd layer syrup side up on top of the cream and top with another ¼ of the cream.
- Place the remaining cake layer cut side down onto the cream.
- With the remaining cream spread on the top and sides of the cake generously.
- Sprinkle the coconut flakes on the top and sides of the cake to decorate.
- To finish you can decorate with a drizzle of extra treacle and serve.
- Step 4
- Step 10
- Step 12
- Step 16
- Step 19
Step 22
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