Jamaican Ginger Cake

We’ve taken the much-loved spiced loaf and turned it into a showstopper cake. And as the cake tastes better the day after you’ve baked it, it’s a great one to get ahead with.

Hands-on time 45min, plus cooling and chilling. Cooking time about 1hr. Serves 20

FOR THE CAKE 375g unsalted butter, chopped, plus extra to grease 600g self-raising flour 1½tbsp ground ginger 1½tsp ground cinnamon 1tbsp mixed spice 225g black treacle 225g golden syrup 150g light brown soft sugar 75ml milk

6 medium eggs, beaten FOR THE BUTTERCREAM 250g unsalted butter, softened 500g icing sugar, sifted ½tsp mixed spice 2tbsp milk FOR THE DRIP 125ml double cream 50g unsalted butter, chopped 100g light brown soft sugar

1 Preheat oven to 180°C (160°C fan) mark 4. Grease

2 x 20.5cm round, deep cake tins and line with baking parchment. For the cake, in a large bowl, mix the flour and the spices together.

2 In a medium pan, heat the butter, treacle, syrup and sugar, whisking occasionally, until melted and combined. Remove from heat and leave to cool slightly before mixing in the milk and eggs.

3 Make a well in the centre of the flour mixture, add the butter mixture and whisk to combine to a smooth batter. Divide between the lined tins and bake for 45min, or until a skewer inserted into the centre of the cakes comes out clean. Leave to cool completely in the tins.

4 For the buttercream, in a large bowl using a handheld electric whisk, beat butter until pale and fluffy. Beat in the icing sugar, a third at a time, mixing well after each addition. Beat in mixed spice and milk until pale and fluffy. Set aside until needed.

5 Slice cooled cakes in half horizontally. Sandwich them back together with generous layers of buttercream. Scantly cover the top and sides of the cake with the remaining buttercream, smoothing with a palette knife to finish. You should be able to see the cake through the icing in places (this is what’s known as a ‘naked cake’). Chill for 30min.

6 For the drip, heat the cream, butter and sugar in a small pan over low heat until butter melts. Turn up heat to medium and bubble for 6min, stirring occasionally, until thickened. Set aside to cool, stirring occasionally, for 10min.

7 Pour the cooled drip over the top of the cake, smoothing with a palette knife and encouraging the drips to fall over the sides. Serve in slices.

PER SERVING 625cals, 6g protein, 33g fat (20g saturates), 76g carbs (53g total sugars), 1g fibre

GET AHEAD Prepare to end of step 3 up to a day ahead. Wrap cooled cakes (still in tins) in clingfilm and store at room temperature. Complete recipe to serve.