*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.
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.
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
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 really...it 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!!
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.
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.
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!!
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.
Thanks to Margorita's delicious cake recipe my fav charity is 44.00 richer. This was one of the cakes we auctioned off. People loved the look of it frosted and filled with Apricot filling and frosting for Angelfood Cakes also on this site. This cake was unique tasty and moist. Thanks for sharing Margorita!
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.
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