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Along with ginger, Jamaica was also known for the dark rich sugar and spices that make the Jamaican ginger cake so delicious. Throughout the years, variations of this cake were developed including, Jamaican Sticky Ginger Cake, Dark Jamaican Gingerbread, Jamaican Ginger Loaf but they more or less had the same ingredients.
Cooking Directions Preheat the oven to 160C. Sift the flour and spices into a bowl. Add the stem ginger and toss to coat (to stop the pieces sinking to the bottom when you bake). Mix the bicarbonate of soda with the milk in a separate bowl. Heat the treacle, golden syrup, sugar, salt and butter over a low heat, stirring regularly, until melted.
Add the stem ginger and toss to coat (to stop the pieces sinking to the bottom when you bake). Mix the bicarbonate of soda with the milk in a separate bowl. Heat the treacle, golden syrup, sugar, salt and butter over a low heat, stirring regularly, until melted.
Sift flour, ground ginger, cinnamon and nutmeg in a large mixing bowl and set aside. In a small sauce pan add water, molasses, golden syrup, sugar, chopped stem ginger and butter. Warm and stir over low heat until butter is completely melted.
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