Dark Jamaican Loaf

Well, as you glance down at the ingredients, you just know this will be a very rich and yummy cake. A friend passed me this recipe some time ago and I have been meaning to make it for months. Hey ho, so little time, so many cakes.

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

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.

Tip into your prepared tin and bake for about 1¼  hours, until firm to the touch.

Meanwhile, warm a couple of tablespoonfuls of golden syrup.

Remove from the tin, then prick over the top with a fine knitting needle or similar and liberally brush over the warmed syrup.

Absolutely yummy.