This is a Jamaican ginger cake. It attracted rave reviews at my church’s Valentine’s Day tea party. It has been a mainstay at prayer breakfasts, too.
Preparation Details
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 25 mins
Servings: 12
Ingredients
- 2 ½ cups all-purpose flour
- 4 teaspoons baking powder
- 4 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup butter
- 1 ¼ cups packed brown sugar
- 4 eggs
- ¼ cup grated fresh ginger root
- 1 teaspoon vanilla extract
- 1 cup milk
- 2 tablespoons confectioners’ sugar for dusting
Steps
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch fluted tube pan, such as Bundt.
- Sift together flour, baking powder, ground ginger, cinnamon, and salt. Set aside.
- In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in grated ginger root and vanilla. Beat in flour mixture alternately with milk, mixing just until incorporated. Pour batter into the 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.
