Boscobel Beach Ginger Cake


This is a Jamaican ginger cake. It attracted rave reviews at my church's Valentine's Day tea party. It has been a mainstay at prayer breakfasts, too.

Prep Time:
30 mins
Cook Time:
45 mins
Additional Time:
10 mins
Total Time:
1 hrs 25 mins
1 9-inch tube cake


  • 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


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch fluted tube pan, such as Bundt.

  2. Sift together flour, baking powder, ground ginger, cinnamon, and salt. Set aside.

  3. In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in grated ginger root and vanilla. Beat in flour mixture alternately with milk, mixing just until incorporated. Pour batter into the prepared pan.

  4. 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.

Nutrition Facts (per serving)

362 Calories
18g Fat
46g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 362
% Daily Value *
Total Fat 18g 23%
Saturated Fat 11g 53%
Cholesterol 104mg 35%
Sodium 365mg 16%
Total Carbohydrate 46g 17%
Dietary Fiber 1g 4%
Total Sugars 25g
Protein 6g
Vitamin C 0mg 1%
Calcium 131mg 10%
Iron 2mg 11%
Potassium 134mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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