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.
Ingredients
- ½ cups all-purpose flour: 2 piece
- baking powder: 4 tsp
- ground ginger: 4 tsp
- ½ teaspoons ground cinnamon: 1 piece
- salt: 0.5 tsp
- butter: 1 cup
- ¼ cups packed brown sugar: 1 piece
- eggs: 4 piece
- fresh ginger root: 0.25 cup (grated)
- vanilla extract: 1 tsp
- milk: 1 cup
- confectioners' sugar for dusting: 2 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch fluted tube pan, such as Bundt.
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Sift together flour, baking powder, ground ginger, cinnamon, and salt. Set aside.
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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.
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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.
