Name: Jamaican ginger cakes with buttered rum
Yield: Makes up to 24 cakes, depending on size
Cuisine: Jamaican
Ingredients: 100 g (3½ oz) dark muscovado brown sugar or soft dark brown sugar; 120 ml (½ cup) ginger beer; 250 g (9 oz) black treacle; 2 tablespoons chopped stem ginger in syrup; 2 tablespoons dark rum; 2 tablespoons grated fresh ginger; 260 g (1¾ cups) plain flour; 100 g (3½ oz) unsalted butter; ¼ teaspoon bicarbonate of soda (baking soda); 1 teaspoon baking powder; 1 teaspoon ground ginger; ¼ teaspoon grated nutmeg; ¼ teaspoon ground allspice; ¼ teaspoon fine sea salt; 2 eggs, beaten; 40 g (3 tablespoons) unsalted butter; 100 g (3½ oz) icing (confectioners’) sugar, sifted