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.
Original recipe makes 1 – 9 inch Bundt pan
Ingredients
1 cup butter
1 1/4 cups packed brown sugar
4 eggs
1/4 cup grated fresh ginger root
1 teaspoon vanilla extract
1 cup milk
2 1/2 cups all-purpose flour
4 teaspoons baking powder
4 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2 tablespoons confectioners’ sugar for dusting
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PREP
30 mins
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COOK
45 mins
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READY IN
1 hr 15 mins
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
Calories: 362 kcal
Carbohydrates: 46 g
Cholesterol: 113 mg
Fat: 17.7 g
Fiber: 1 g
Protein: 5.7 g
Sodium: 365 mg