Jamaican Ginger Cake

10
Servings
15m
Prep Time
1h
Cook Time
1h 15m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 10 servings
OK

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 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 & Variations


No special items needed.

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