Jamaican Ginger Cake
Recipe: #35953
November 11, 2020
Categories: Desserts, Cakes, Snacks, Eggs, Carribbean, Baby Shower, Fathers Day, Mothers Day, Picnic, Potluck, Oven Bake, Vegetarian, Flour, Spices, Kosher Dairy, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (245.5 g)
- Calories 703.5
- Total Fat - 28 g
- Saturated Fat - 15.1 g
- Cholesterol - 323.7 mg
- Sodium - 152.4 mg
- Total Carbohydrate - 101.4 g
- Dietary Fiber - 4.4 g
- Sugars - 70.1 g
- Protein - 16.3 g
- Calcium - 173.1 mg
- Iron - 4.6 mg
- Vitamin C - 0.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 160°C. Grease a 20cm x 30cm x 5cm-deep baking pan and line the base and sides with baking paper.
Step 2
Sift flour and spices into a bowl and mix to combine.
Step 3
Place butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until thick and pale and then add eggs and beat to combine now add ginger, sour cream, milk and molasses, beat to combine, then fold in flour mixture until combined.
Step 4
Pour batter into the prepared pan and bake for 55 minutes to1 hour until a skewer inserted in the centre comes out clean and then set aside to cool completely in the pan.
Step 5
For the ginger icing, sift the icing sugar and ginger into a bowl and gradually add 1 1/2-2 tablespoons water, stirring until well combined and smooth.
Step 6
Turn out cooled cake onto a wire rack, pour over icing and cut into pieces to serve.
Tips
No special items needed.
1 Reviews
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