Jamaican Style Ginger and California Prune Loaf
Sweet, delicious and with reduced sugar – how can you possibly say no to this tasty loaf? This treat provides us with plenty of vitamins, and as such, is a perfect option for a chilly wintery day.
- 2/3 cup (175g) plain flour
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tbsp nutmeg
- 1/2 tsp bicarbonate of soda
- 2 tbsp milk
- 1/3 cup (75g) black treacle
- 1/3 cup (75g) California Prunes (chopped)
- 1/3 cup (75g) dark brown sugar
- 1/3 cup (75g) butter
- 1 large egg beaten
- Preheat the oven to 350°F (170°C)
- Sift the flour, bicarb and spices into a large bowl.
- Measure the black treacle, California Prunes, sugar and butter into a saucepan, heat and gently stir until thoroughly melted and blended (Don’t let it come anywhere near the boil and don’t go off and leave it!)
- Using a potato masher, squash the mixture and break up the California Prunes.
- Next add the syrup mixture to the flour and spices, beating vigorously with a wooden spoon, and when the mixture is smooth, beat in the egg a little at a time, followed by the milk.
- Pour the mixture into the prepared tin and bake on a lower shelf so that the top of the tin is aligned with the centre of the oven for 45 minutes or until it’s well-risen and firm to the touch.
- Remove the cake from the oven and allow to cool in the tin for 5 minutes before turning out.