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Jamaican Ginger Cake

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Ingredients
  Butter 1 Cup (16 tbs), softened
  Packed brown sugar 1 1⁄4 Cup (20 tbs)
  Eggs 4
  Grated ginger root 1⁄4 Cup (4 tbs)
  Vanilla 1 Teaspoon
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Ground ginger 4 Teaspoon
  Baking powder 4 Teaspoon
  Cinnamon 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Milk 1 Cup (16 tbs)
  Icing sugar 1 Tablespoon
Directions

In large bowl, beat butter with sugar until fluffy; beat in eggs, one at a time, beating well after each addition.
Stir in gingerroot and vanilla.
Stir together flour, ground ginger, baking powder, cinnamon and salt; add to egg mixture alternately with milk, making three additions of dry ingredients and two of milk.
Pour into greased 9-inch (3 L) Bundt or angel food cake pan, pressing batter slightly higher at edges.
Bake in 350°F (180°C) oven for about 45 minutes or until cake tester inserted in center comes out clean.
Let cool in pan on rack.
Turn out onto serving plate; dust with icing sugar.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Jamaican
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Ginger
Preparation Time: 
5 Minutes

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4436 Calories from Fat 1887

% Daily Value*

Total Fat 214 g329.6%

Saturated Fat 126.9 g634.7%

Trans Fat 0 g

Cholesterol 1352.3 mg450.8%

Sodium 3038.9 mg126.6%

Total Carbohydrates 574 g191.3%

Dietary Fiber 15.4 g61.8%

Sugars 305.1 g

Protein 70 g139.1%

Vitamin A 137.6% Vitamin C 4.8%

Calcium 227.3% Iron 142.3%

*Based on a 2000 Calorie diet

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Jamaican Ginger Cake Recipe