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.

Servings: 4-6
Prep Time:
Cook Time:


  • 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


  1. Preheat the oven to 350°F (170°C)
  2. Sift the flour, bicarb and spices into a large bowl.
  3. 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!)
  4. Using a potato masher, squash the mixture and break up the California Prunes.
  5. 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.
  6. 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.
  7. Remove the cake from the oven and allow to cool in the tin for 5 minutes before turning out.

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