Menu
  1. Home
  2. Recipes
  3. Ginger and Jamaican Jerk Cake with Rum cream
  1. Recipes

Ginger and Jamaican Jerk Cake with Rum cream

Add an extra bit of heat by adding in our KNORR Jerk Paste to this traditional ginger cake.  Serve with a rum flavoured cream.

Ginger and Jamaican Jerk Cake with Rum cream – recipe

Ingredients

−
+

For the Spiced Jerk Cake:

For the Rum Cream:

  • Rum 60 ml
  • Icing sugar 50 g
  • Double Cream 300 ml

Preparation

  1. Advance Preparation:

    • Pre heat an oven to 160c.
    • Line 2 large loaf tins with greaseproof paper.

  2. For the Spiced Jerk Cake:

    • In a pan melt the butter, brown sugar, syrup, KNORR Professional Ginger Puree, KNORR Jamaican Jerk Paste and treacle. Then with a stick blender blitz all the ingredients together until smooth then remove from the heat.
    • Whisk the bicarbonate of soda with the milk then add in the eggs.
    • Add the syrup mix from the pan and whisk into the eggs.
    • Working quickly add the sifted flour and whisk until a smooth batter is formed.
    • Pour the mix into the lined trays then bake for 40-45 minutes until the mixture springs back to the touch but still remains moist.
    • Cut into 14 portions and serve warm.

  3. For the Rum Cream:

    • Add the double cream,rum and icing sugar into a bowl then whisk until soft peaks are formed.
    • Serve on the side of the cake.