Recipe by Margorita Whyte
"This is a Jamaican cake. It attracted rave reviews at my church Valentine's tea party. It has been a mainstay at prayer breakfasts too."
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1 1/4 cups
packed brown sugar
grated fresh ginger root
2 1/2 cups
1 1/2 teaspoons
confectioners' sugar for dusting
Wow. I followed the recipe exactly, this is a moist, delicious cake. Do include the fresh grated ginger, it adds a unique and wonderful flavor. My Jamaican friend says to make this really authentic use dark brown sugar, preferably Demerara - I'll try that next time.
This one looked pretty, but didn't grab me. I agree with those who said it isn't too gingery. I think those who thought it was, just don't like spices in that family all that much. Anyway, if there is a spice "problem," it may be the cinnamon - too much of it. It wasn't really identifiable as cinnamon, but more distracting from the ginger. Mine came out kinda dry, but my pan was larger so I'm taking the blame. I topped with a vanilla glaze & I think it needs more sugar in the cake itself - or maybe dark brown as suggested. A good cake to have with coffee. To end, I'm glad I tried it; but doubt I'll make it again.
If you love fresh ginger, this is the ginger-cake for you! It differs from Gingerbread in that it is not so dark; it is more golden colored, and does not have any molasses. But the fresh ginger taste is strong and wonderful. I topped the cake with whipped cream. Also I used a large glass baking dish and baked using convection oven at 325 for 30-35 minutes. Sue Alice
This cake is fantastic! It just dances on your tongue! It was so moist! This is not your typical ginger cake--there is no molasses. So it is a nice light cake with lots of ginger sparkle. And I didn't even add the fresh ginger the recipe called for--just the powdered ginger. It was quite a hit with my guests. I made an orange glaze for the cake, but really...it was pointless. One: it didn't need any embellishment, and two: the orange taste was totally overruled by the ginger flavor. Go the powedered sugar route as she says. Thank you Margorita Whyte for a wonderful recipe!!
Made this along with a pound cake for a large family party. When people heard "ginger cake" they made a beeline for the pound cake. Once the pound cake was gone, a few brave souls tried this one, and within minutes, word had spread. It was literally devoured in about four minutes. (I come from a long line of sweets lovers.) Anyway, I made a glaze of 1/2 stick melted butter, 1 1/2 cups powdered sugar and about 3 Tbsp ginger brandy and poured it over the top. It was great!!! Thanks for a recipe I will be using over and over.
I think I have found the perfect holiday dessert to serve to family and friends!
This cake was neither too sweet nor too bland. Perfectly moist and chockful of flavour.
To make it even more satisfying and visually appealing I baked the cake in portions so it was about 1 inch high and cut it into squares. Alonside a apple compote, a scoop of ice-cream and some caramel drizzled over the entire dish it was fit to impress.
This dense, spicy, ginger-iffic poudcake is AMAZING! I used this recipe for my sister's wedding cake, with an orange-ginger cream cheese frosting... Everyone loved it! I could not have been happier with it!!
With the amount if fresh and ground ginger needed, I thought the ginger flavor might possibly be too intense. It was just right, and made a mild and moist bundt cake.
* Percent Daily Values are based on a 2,000 calorie diet.
Boscobel Beach Ginger Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 159
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