I mentioned previously that one of my favourite food bloggers has retired and I wanted to make something to celebrate that. I picked her Jamaican Cake as I had all the ingredients in and my other half loves a good fruit cake and my daughter loves banana loaf! Now, I think the recipe has a long cooking time and I know if you have a reasonable sized slow cooker you can bake a loaf in it on high, pop the loaf tin in the slow cooker for 2 hours, tea towel under the lid to catch the condensation, that should make it a little more affordable. Also, my cooking time was 1 hour, I found the loaf dry at that and 55 minutes might’ve been perfect.
Jamaican Loaf
You will need a large loaf tin, well greased and the long sides lined with parchment, hanging over the long sides to help you lift it out. Pre heat your fan oven to 160C
Ingredients
- 3 oz softened butter
- 4 oz soft dark brown sugar or dark muscovado [I used Muscovado]
- 1 tablespoonful each of golden syrup and black treacle
- 2 large eggs
- mashed ripe banana, 6-7 oz ie about 2 medium fruit
- 8 oz SR flour
- 1 teaspoonful mixed spice
- large pinch bicarbonate of soda
- pinch salt
- 8 oz plump raisins [I ran out and used sultanas]
- 2 tablespoonfuls rum
Method
- In a medium bowl, cream the butter and sugar, until lighter and fluffy, then whisk in the eggs, one at a time. Now add the banana, then all the remaining ingredients. If still stiff add another tablespoonful rum.
- Tip into your prepared tin and bake for about 1¼ hours, until firm to the touch.
- Meanwhile, warm a couple of tablespoonfuls of golden syrup.
- Remove from the tin, then prick over the top with a fine knitting needle or similar and liberally brush over the warmed syrup.
Recipe by Laurie, A Cornish Kitchen
Photo M Campbell