Jamaican Style Ginger Cake

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    Jamaican Style Ginger Cake

    Jamaican Style Ginger Cake

    (101)
    1hour15min


    94 people made this

    Everyone loves this ginger cake which uses fresh and powdered ginger. It will get rave reviews from your guests.

    Ingredients
    Serves: 12 

    • 250g butter, softened
    • 1 1/4 cups (195g) brown sugar
    • 4 eggs
    • 1/4 cup grated fresh ginger
    • 1 teaspoon vanilla essence
    • 1 cup (250ml) milk
    • 2 1/2 cups (375g) plain flour
    • 4 teaspoons baking powder
    • 4 teaspoons ground ginger
    • 1 1/2 teaspoons ground cinnamon
    • 1/2 teaspoon salt
    • icing sugar for dusting

    Directions
    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C. Grease and flour a 23cm cake tin. Sift together the flour, baking powder, ground ginger, cinnamon and salt. Set aside.
    2. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the grated ginger root and vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared tin.
    3. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick or skewer inserted into the centre of the cake comes out clean. Let cool in tin for 10 minutes, then turn out onto a serving plate. Dust lightly with icing sugar before serving.
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    Reviews and Ratings
    Global Ratings:
    (101)

    Reviews in English (103)

    by
    42

    Wow. I followed the recipe exactly, this is a moist, delicious cake. Do include the fresh grated ginger, it adds a unique and wonderful flavor. My Jamaican friend says to make this really authentic use dark brown sugar, preferably Demerara - I'll try that next time.  -  28 Jan 2004  (Review from Allrecipes USA and Canada)

    by
    31

    If you love fresh ginger, this is the ginger-cake for you! It differs from Gingerbread in that it is not so dark; it is more golden colored, and does not have any molasses. But the fresh ginger taste is strong and wonderful. I topped the cake with whipped cream. Also I used a large glass baking dish and baked using convection oven at 325 for 30-35 minutes. Sue Alice  -  22 Apr 2001  (Review from Allrecipes USA and Canada)

    by
    28

    This cake is fantastic! It just dances on your tongue! It was so moist! This is not your typical ginger cake--there is no molasses. So it is a nice light cake with lots of ginger sparkle. And I didn't even add the fresh ginger the recipe called for--just the powdered ginger. It was quite a hit with my guests. I made an orange glaze for the cake, but really...it was pointless. One: it didn't need any embellishment, and two: the orange taste was totally overruled by the ginger flavor. Go the powedered sugar route as she says. Thank you Margorita Whyte for a wonderful recipe!!  -  19 May 2003  (Review from Allrecipes USA and Canada)

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