Description
This Boscobel Beach Ginger Cake is a rich and flavorful Jamaican-inspired dessert featuring fresh ginger, cinnamon, and brown sugar. With its moist texture and aromatic spices, this cake is perfect for tea time, holidays, or any special gathering. Try this authentic tropical treat today!
Ingredients
- 2 ½ cups all-purpose flour
- 4 teaspoons baking powder
- 4 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup butter
- 1 ¼ cups packed brown sugar
- 4 eggs
- ¼ cup grated fresh ginger root
- 1 teaspoon vanilla extract
- 1 cup milk
- 2 tablespoons confectioners’ sugar (for dusting)
Instructions
1️⃣ Preheat the Oven:
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch fluted tube pan (Bundt pan) to prevent sticking.
2️⃣ Prepare the Dry Ingredients:
- In a bowl, sift together the flour, baking powder, ground ginger, cinnamon, and salt.
- Set aside.
3️⃣ Mix the Wet Ingredients:
- In a large mixing bowl, cream together butter and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the grated fresh ginger and vanilla extract.
4️⃣ Combine Wet and Dry Mixtures:
- Gradually add the flour mixture to the wet ingredients, alternating with the milk.
- Mix until just combined—avoid overmixing to keep the cake tender.
5️⃣ Bake the Cake:
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
6️⃣ Cool & Serve:
- Let the cake cool in the pan for 10 minutes, then turn it out onto a serving plate.
- Dust lightly with confectioners’ sugar before serving.
Notes
✅ Citrus Twist: Add 1 tablespoon orange zest or lemon zest to enhance the flavor.
✅ Nutty Addition: Stir in ½ cup chopped pecans or walnuts for extra texture.
✅ Gluten-Free Option: Use a gluten-free flour blend instead of all-purpose flour.
✅ Spiced Up: Add ¼ teaspoon nutmeg or allspice for a deeper spice profile.
