{"id":838,"date":"2013-10-20T20:34:00","date_gmt":"2013-10-20T20:34:00","guid":{"rendered":"https:\/\/johnhootonphotography.com\/?page_id=838"},"modified":"2014-06-28T06:30:21","modified_gmt":"2014-06-28T06:30:21","slug":"jamaica-ginger-cake","status":"publish","type":"page","link":"https:\/\/johnhootonphotography.com\/?page_id=838","title":{"rendered":"Jamaica Ginger Cake"},"content":{"rendered":"\r\n<a href=\"https:\/\/johnhootonphotography.com\/wp-content\/uploads\/2013\/10\/Jamaica_Cake-6668-NX1.jpg\" class=\" prettyPhoto\"  rel=\"prettyPhoto[p_468]\" title=\"Jamaica Ginger Cake\" >\r\n<img decoding=\"async\" src=\"https:\/\/johnhootonphotography.com\/wp-content\/uploads\/2013\/10\/Jamaica_Cake-6668-NX1.jpg\" width=\"\" height=\"\" alt=\"Jamaica Ginger Cake\" class=\"frame_box\" \/><\/a> \r\n<div class=\"col col_2_5 \"><div class=\"inner\">\r\n<h3>Ingredients<\/h3>\r\n<h6>For the Cake:<\/h6>\r\n150g\/5oz butter<\/br>\r\n150g\/5oz golden syrup<\/br>\r\n150g\/5oz black treacle<\/br>\r\n150g\/5oz plain flour<\/br>\r\n150g\/5oz wholemeal bread flour<\/br>\r\n4 tsp ground ginger<\/br>\r\n1 tsp ground mixed spice<\/br>\r\n1 tsp bicarbonate of soda<\/br>\r\n2 eggs, beaten<\/br>\r\n4 tbsp milk<\/br>\r\n\r\n<h6>For the Topping:<\/h6>\r\n1 tbsp apricot jam<\/br>\r\n1 oz exotic dried fruit<\/br>\r\nmixed peel or stem ginger drained and sliced\r\n<\/div><\/div>\r\n\r\n<div class=\"col col_3_5 \"><div class=\"inner\">\r\n<h3>Method<\/h3>\r\n<p>1. Prepare a long loaf tin either by greasing and flouring the base and sides, or lining it with oiled greaseproof paper.<\/p>\r\n\r\n<p>2. Heat the butter, golden syrup and black treacle in a small saucepan until the butter has melted. Mix well, remove from the heat and allow to cool for five minutes.<\/p>\r\n\r\n<p>3. Sift the flour and mix all the dry ingredients together in a large bowl. Gradually mix in the syrup mixture, then the beaten eggs and milk and beat well until smooth.<\/p>\r\n\r\n<p>4. Pour into the prepared tin, and bake at 160\u00b0 C\/320\u00b0 F gas Mk 3 for 50-60 minutes or until well risen, the top has cracked and a skewer inserted into the centre comes out clean. Leave to cool in the tin for ten minutes, then loosen edges and lift out of the tin using the greaseproof paper.<\/p>\r\n\r\n<p>5. Transfer to a wire rack, peal off any lining paper and leave to cool.<\/p>\r\n\r\n<p>6. To decorate the cake, spread the top thinly with the apricot jam, decorate with exotic dried fruit. I used cranberries and mixed peel or try some sliced stem ginger.<\/p>\r\n\r\nServe with herb tea and enjoy!<\/p>\r\n<\/div><\/div>\r\n<div class=\"divider_space\"><\/div>\r\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-838","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=\/wp\/v2\/pages\/838","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=838"}],"version-history":[{"count":10,"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=\/wp\/v2\/pages\/838\/revisions"}],"predecessor-version":[{"id":1758,"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=\/wp\/v2\/pages\/838\/revisions\/1758"}],"wp:attachment":[{"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=838"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}