Napoleons Barbecued Sticky Ginger Cake Recipe
Also known as Jamaican Ginger Cake, this dessert is a dense quick bread-style cake that is heavily spiced and perfect for chilly days. It literally smells and tastes like rainy fall days and cool winter nights. The perfect quick bread for the holiday season. This Barbecued Sticky Ginger Cake Recipe is a little less traditional and can use a cast iron frying pan instead of loaf pans to provide a crispier crust on the outside and bottom. However, if you want the more traditional shape, a loaf pan will work just as well.
Ingredients (Serves 4):
½ cup (113 g) butter + for greasing
½ cup (100 g) dark brown sugar, soft
2 tbsp. (44 g) Lyle’s golden syrup
2 tbsp. (44 g) dark molasses
½ cup + 1.5 tbsp. (150 ml) milk
1 egg
1 cup (150 g) flour
2 tsp. (6 g) ginger
2 tsp. (6 g) cinnamon
½ tsp. (1.5 g) nutmeg
½ tsp. (1.5 g) allspice
1 tsp (6 g) salt
1 tsp (5 g) baking soda
Directions:
Preheat the grill to 350°F (180°C), preparing to use indirect heat. Preferably, light two outside burners leaving the ones in the middle off. Grease a loaf pan with butter or nonstick, or place a cast iron frying pan onto the barbecue to preheat with the grill.
In a saucepan, melt the butter, brown sugar, golden syrup, and molasses together until everything is dissolved. Add the milk and then allow the syrup mixture to cool for a bit.
While the syrup is cooling, sift together the dry ingredients. Once cool enough that the syrup won’t cook the egg, whisk in the egg.
Gently add the wet ingredients into the dry and fold together until homogenous.
Pour the batter into a loaf pan or remove the cast iron frying pan from the barbecue using heat-resistant barbecue gloves and toss in a couple tablespoons of butter, turn the pan to allow the melting butter to coat the bottom and sides. Pour in the batter.
Bake the cake using indirect heat for 25 to 30 minutes, or until a cake tester comes out clean with a few crumbs.
Using heat-resistant barbecue gloves, remove the cake from the grill and allow it to cool on a heat-safe surface. You can serve warm, directly from the pan, or turn it out onto a tray for serving. Enjoy it alone with a cuppa or top with custard or clotted cream.
Ingredients (Serves 4):
½ cup (113 g) butter + for greasing
½ cup (100 g) dark brown sugar, soft
2 tbsp. (44 g) Lyle’s golden syrup
2 tbsp. (44 g) dark molasses
½ cup + 1.5 tbsp. (150 ml) milk
1 egg
1 cup (150 g) flour
2 tsp. (6 g) ginger
2 tsp. (6 g) cinnamon
½ tsp. (1.5 g) nutmeg
½ tsp. (1.5 g) allspice
1 tsp (6 g) salt
1 tsp (5 g) baking soda
Directions:
Preheat the grill to 350°F (180°C), preparing to use indirect heat. Preferably, light two outside burners leaving the ones in the middle off. Grease a loaf pan with butter or nonstick, or place a cast iron frying pan onto the barbecue to preheat with the grill.
In a saucepan, melt the butter, brown sugar, golden syrup, and molasses together until everything is dissolved. Add the milk and then allow the syrup mixture to cool for a bit.
While the syrup is cooling, sift together the dry ingredients. Once cool enough that the syrup won’t cook the egg, whisk in the egg.
Gently add the wet ingredients into the dry and fold together until homogenous.
Pour the batter into a loaf pan or remove the cast iron frying pan from the barbecue using heat-resistant barbecue gloves and toss in a couple tablespoons of butter, turn the pan to allow the melting butter to coat the bottom and sides. Pour in the batter.
Bake the cake using indirect heat for 25 to 30 minutes, or until a cake tester comes out clean with a few crumbs.
Using heat-resistant barbecue gloves, remove the cake from the grill and allow it to cool on a heat-safe surface. You can serve warm, directly from the pan, or turn it out onto a tray for serving. Enjoy it alone with a cuppa or top with custard or clotted cream.
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