Jamaican Ginger Cake Recipe
Ingredients
| Butter | 1 Cup (16 tbs), softened | |
| Packed brown sugar | 1/4 Cup (16 tbs) | |
| Eggs | 4 standard | |
| Ginger root | 1/4 Cup (16 tbs), grated | |
| Vanilla | 1 Teaspoon | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Ground ginger | 4 Teaspoon | |
| Baking powder | 4 Teaspoon | |
| Cinnamon | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Icing sugar | ||
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.
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.
Chef
