Jamaican Ginger Cake
|Butter||1 Cup (16 tbs), softened|
|Packed brown sugar||1 1⁄4 Cup (20 tbs)|
|Grated ginger root||1⁄4 Cup (4 tbs)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Ground ginger||4 Teaspoon|
|Baking powder||4 Teaspoon|
|Cinnamon||1 1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Icing sugar||1 Tablespoon|
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.