Boscobel Beach Ginger Cake64 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
Original recipe yields 1 - 9 inch Bundt pan
- 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.
Amount Per Serving (12 total)
- 362 cal
- 17.7 g
- 46 g
Based on a 2,000 calorie diet
Reviews (64)Rate This Recipe
"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."
"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
"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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