Boscobel Beach Ginger Cake

64 Reviews

Prep: 30 min
Cook: 45 min
Ready In: 1 hr 15 min

“This is a Jamaican cake. It attracted rave reviews at my church Valentine's tea party. It has been a mainstay at prayer breakfasts too.” - by Margorita Whyte

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Metric US

Original recipe yields 1 - 9 inch Bundt pan

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan. 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 ginger root 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 toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Dust lightly with confectioners' sugar before serving.

Nutrition

Amount Per Serving (12 total)

Calories
362 cal
18%

Fat
17.7 g
27%

Carbs
46 g
15%

Based on a 2,000 calorie diet

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Reviews (64)

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RUBY2

Jan. 29, 2004

"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..." See more use dark brown sugar, preferably Demerara - I'll try that next time."

SWALIS

Jan. 5, 2004

"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 ta..." See moreste 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"

A Cook in Laurel, MD

Jan. 18, 2004

"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..." See more 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!!"

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