Jamaican Loaf (02/09/22)

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


  • 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


  1. 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.
  2. Tip into your prepared tin and bake for about 1¼ hours, until firm to the touch.
  3. Meanwhile, warm a couple of tablespoonfuls of golden syrup.
  4. 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

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