Sunday, 13 November 2011

Jamaican Gingercake

If you haven't found your staple gingerbread recipe yet, and need a delicious, moist cake that's packed with that warming ginger flavour perfect for winter nights, then look no further. I kid you not, this cake will be  gone within moments of falling from the sky being taken out the oven. So give this Jamaican Gingercake a go; a guaranteed crowd pleaser and perfect for a cold winter night.

Jamaican Ginger Cake
(adapted from this  recipe)
250g butter
275g dark brown soft sugar

4 eggs

4 tablespoons grated fresh root ginger

1 teaspoon vanilla extract

250ml milk

320g plain flour

4 teaspoons baking powder

4 teaspoons ground ginger

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

Preheat oven to 180 C .  Grease a deep 20cm round cake tin. 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 root ginger 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 skewer inserted into the centre of the cake comes out clean. Let cool in tin for 10 minutes.

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