16 Mar 2023
50 minutes | easy | Serves 8
This classic Jamaican rum and ginger cake is very sticky and gets better after a couple of days thanks to the rum infused syrup that’s poured over while the cake is still warm. The edges become toasted and golden while the centre is soft squidgy. You could serve it with some sour cream although it’s perfect on its own with a cup of tea or coffee.
on the Jupiter Outback BBQ and set the heat to medium (180C).
one at a time making sure each is fully incorporated before adding the next.
then sift in the flour and spices. Add the ginger and sour cream and carefully fold the mixture together.
18-20cm lined cake tin and place onto the BBQ away from the heat source and close the lid. Cook for 25-30 minutes or until slightly springy to the touch.
to cool a little while you make the syrup. Combine rum, water and sugar over a low heat until dissolved, then poke holes in the cake with a skewer and pour the syrup over.
This cake gets better with age so is a great one to make in advance if you have people coming over and want to save time.
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