Boscobel Beach Ginger Cake Recipe -
Boscobel Beach Ginger Cake Recipe
  • READY IN hrs

Boscobel Beach Ginger Cake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 - 9 inch Bundt pan Change Servings
  • PREP

    30 mins
  • COOK

    45 mins

    1 hr 15 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan. Sift together the flour, baking powder, ground ginger, cinnamon and salt. Set aside.
  2. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the grated ginger root and vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 29, 2004

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.

Most Helpful Critical Review
Dec 25, 2011

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.


79 Ratings

Jan 05, 2004

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

Jan 18, 2004

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 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!!

Jan 05, 2007

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.

Jan 05, 2004

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.

Aug 25, 2005

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!!

Apr 13, 2007

Made this for my boyfriend and everyone loved it, made a few changes to make it extra moist: added 2tblsp black treacle to the batter; as soon as I took it out the oven, I skewered it all over and poured over a mix of 2tblsp brandy, 5g grated fresh ginger, 1tblsp water & 1/2tsp vanilla extract through a strainer & coated it with a vanilla glaze.


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  • Calories
  • 362 kcal
  • 18%
  • Carbohydrates
  • 46 g
  • 15%
  • Cholesterol
  • 104 mg
  • 35%
  • Fat
  • 17.7 g
  • 27%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 365 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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