A sweet cake, Jamaican Plain Cake may be served on its own. Try it with Jamaican Coconut Sauce for a special treat.
5 oz. plus
2 teaspoons butter
12 oz. flour
4 teaspoons baking powder
½ teaspoon salt
8 oz. sugar
3 eggs, lightly beaten
4 fl. oz. milk
2 fl. oz. rum
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Using the 2 teaspoons of butter grease a 10-inch cake tin. Set aside.
Sift the flour, baking powder and salt into a large mixing bowl. Add the remaining butter and cut it into small pieces with a table knife. Using your fingertips, rub the fat into the flour until the mixture resembles coarse breadcrumbs. Stir in the sugar and the eggs.
In a small bowl, mix together the milk and rum. Pour the liquids into the flour and eggs mixture and beat well with a wooden spoon to make a smooth batter. Pour the batter into the cake tin.
Place the tin in the oven and bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean.
Remove the tin from the oven and turn the cake out on to a wire rack. Allow the cake to cool completely before serving.