Boscobel Beach Ginger Cake

Boscobel Beach Ginger Cake

64 Reviews 5 Pics
  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
Margorita Whyte
Recipe by  Margorita Whyte

“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.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch bundt pan

Directions

  1. 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.
  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 pan.
  3. 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.

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Reviews (64)

Rate This Recipe
RUBY2
37

RUBY2

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.

SWALIS
26

SWALIS

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

A Cook in Laurel, MD
24

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 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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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 362 cal
  • 18%
  • Fat
  • 17.7 g
  • 27%
  • Carbs
  • 46 g
  • 15%
  • Protein
  • 5.7 g
  • 11%
  • Cholesterol
  • 113 mg
  • 38%
  • Sodium
  • 365 mg
  • 15%

Based on a 2,000 calorie diet

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