Boscobel Beach Ginger Cake
This recipe makes 16 servings
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.
Ingredients
- 1 cup butter , softened1 cup butter, softened
- 1-1/4 cups packed brown sugar 1-1/4 cups packed brown sugar
- 4 eggs 4 eggs
- 1/4 cup grated gingerroot 1/4 cup grated gingerroot
- 1 tsp vanilla 1 tsp vanilla
- 2-1/2 cups all-purpose flour 2-1/2 cups all-purpose flour
- 4 tsp ground ginger 4 tsp ground ginger
- 4 tsp baking powder 4 tsp baking powder
- 1-1/2 tsp cinnamon 1-1/2 tsp cinnamon
- 1/2 tsp salt 1/2 tsp salt
- 1 cup milk 1 cup milk
- Icing sugar Icing sugar
Preparation
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.
Source : © CanadianLiving.com
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