Fancy up this dense gingery cake from Jamaica's Boscobel Beach Hotel with fresh pineapple and mango slices doused with orange juice, rum and coarsely grated orange rind. Top with rum-kissed whipped cream.
- Portion size 16 servings
- Credits : © CanadianLiving.com
In large bowl, cream butter with sugar until fluffy; beat in eggs, one at a time, beating well after each addition. Stir in gingerroot and vanilla.
Stir together flour, ginger, baking powder, cinnamon and salt ; add to batter alternately with milk, making 3 additions of dry ingredients and 2 of liquid. Spoon into greased 9-inch (3 L) Bundt or angel food cake pan, pressing batter slightly higher at edges.
Bake in 350°F (180°C) oven for about 45 minutes or until tester inserted into centre comes out clean. Let cool in pan On rack. Turn out onto serving plate; dust lightly with icing sugar.