Jamaican ginger cake
- 250g butter
- 275g dark brown soft sugar
- 4 eggs
- 4 tablespoons grated fresh root ginger
- 1 teaspoon vanilla extract
- 250ml milk
- 320g plain flour
- 4 teaspoons baking powder
- 4 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 tablespoons icing sugar for dusting
Prep:30min › Cook:45min › Ready in:1hr15min
- Preheat oven to 180 C / Gas 4. Grease and flour a 23cm tube cake tin. Sift together the flour, baking powder, ground ginger, cinnamon and salt. Set aside.
- 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 root ginger and vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 45 to 50 minutes, or until a 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.
Amazing! Very tasty. I ran out of fresh ginger so only used less than 3 tablespoons thinking it would be plenty, but I would deff recommend the full 4 tablespoons. I cooked it in a loaf tin in a fan oven at 160 for around 50 mins and it came out great - 06 Sep 2011
Even my children, who say they don't like ginger cake, love this. I did omit the fresh ginger though, as I didn't have any, just using the 4tsp of ground ginger. Kids are busy making an icing from butter, sugar and vanilla. I substituted soya milk for the milk, to reduce the dairy content. Will make it again. Thanks - 21 Apr 2011
A very easy and successful recipe delivering quite a light texture and a delicate fragrant ginger flavour rather than an overpowering one. I would definitely make it again. It took only 35 minutes to bake in my oven so worth keeping an eye on it - 08 Jun 2011