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.
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
- 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
- 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