Recipe - Jamaica Ginger Cake

I'm such a contradiction sometimes. For example, I rarely like things with ginger in them; it's just not a spice I appreciate. I'm not a huge lover of a lot of Chinese or Japanese cuisine and I definitely don't like it in my smoothies or juices, but put just a touch of it in something sweet and I love it. Ginger snap cookies? Heyoooo. Growing up I absolutely loved McVitie's Jamaica Ginger Sticky Cake. It was the best of the best. And every so often I get sad that I can't eat it anymore.  So, every so often I decide I'm going to make myself one. This time it could have been a bit more sticky, but it was still bouncy as anything and the texture was... textbook. Feel free to add more golden syrup to the recipe. I usually just keep adding in more until I think I should probably stop. I can never have enough golden syrup. Can you?

Jamaica Ginger Cake

Ingredients

- Spray butter or equivalent
- 1 1/4 cup of GF flour
- 2 tsp baking soda
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp Jamaican all spice  
- 125g (roughly 1/2 cup) butter
- 1/4 cup black treacle (or molasses)
- 1/2 cup golden syrup (you can add slightly more if you want a stickier texture)
- 1/2 cup dark brown sugar
- 3/4 cup milk (I used cashew, because I prefer it)
- 1 egg

Directions

- Preheat the oven to 350 and spray a loaf tin/dish with butter spray or equivalent.

- Mix together the flour, baking soda and spices in a large bowl.

- Cube the chilled butter and add to the flour mixture. Rub together the indredients until it resembles bread crumbs. There should be no big pieces of butter left.

- In a saucepan melt the treacle, syrup and sugar on a low heat until the sugar has dissolved. It should resemble a sticky black liquid.

- Remove from the heat and then stir in the milk until it combines.

- Pour half of the slightly warm liquid into the dry mixture and mix until it looks like a thinner cookie dough.

- Add the egg and whisk until smooth.

- Then add the remaining liquid and mix. Once fully mixed it shouldn't be tough or extra thick, it should resemble almost a pancake batter.

- Pour into the loaf tin/dish and put in the oven for 45-55 minutes until it has risen and you can put a knife into the center and have it come out clean.

- Allow to cool fully before removing from tin/dish.

- Cut into slices and enjoy!