I love anything “gingery” … I can’t help it! Add to that molasses and in my view you have the makings of a delicious and wonderful baked cake or loaf.

When I was originally attempting to convert this recipe to the Thermomix I had a lot of trouble … I was overbeating the mix resulting in a cake that was more dense than it should have been … hence I decided this recipe was one that was better done the conventional method ( see here ).

But lately I decided to have another go … and this is the result.  I don’t know why I couldn’t get a clear enough mind to do this in the first place, but that is history, so here is the Thermomix method, and I have left the conventional method on the website for those that prefer it that way.  Both methods give you exactly the same result, so in this post I have included pictures of the round cake as well as the loaf.

I can’t remember where I got the initial idea for this recipe … I have had it forever and have made quite a few adjustments over time.

I prefer to use blackstrap molasses if you have any – for its added nutrients and richer flavour – but plain molasses is fine for this mix too.

This is a delicious rich ginger cake that is lovely just as it is, but if you wish to dress it up a little then plain lemon icing (lemon juice and icing sugar) drizzled over the top goes well. Or a simple dusting of icing sugar will also look lovely if wishing to impress guests.

Cake keeps well for a few days at room temperature in an airtight container.

Jamaican Ginger Spice Cake (Thermomix method)

 

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Prep time

10 mins

Cook time

60 mins

Total time

1 hour 10 mins

 

I prefer to use blackstrap molasses if you have any – for its added nutrients and richer flavour – but plain molasses is fine in this mix too.

This is a delicious rich ginger cake that is lovely just as it is, but if you wish to dress it up a little then plain lemon icing (lemon juice and icing sugar) drizzled over the top goes well. Or a simple dusting of icing sugar will also look lovely if wishing to impress guests.

Cake keeps well for a few days at room temperature in an airtight container.

Author: Gina @ The Passionate Pantry

Serves: 1 loaf or cake

Ingredients

• 300g plain flour
• 1 tsp bicarb soda
• 1 tsp allspice
• 1 tsp cinnamon
• ½ tsp nutmeg
  
  
• 40g fresh ginger – peeled weight (or 20g powdered ginger)
  
  
• 120g light muscovado sugar, or brown sugar
• 170g blackstrap molasses, or plain molasses
• 170g golden syrup
• 160g butter, room temperature, cubed
  
  
• 200g sour cream
• 2 tsp vanilla extract
• Zest 1 orange (I use a zester)
• 2 x 59g eggs, room temperature

Instructions

1. Preheat oven to 160°C fan forced, and place rack in middle of oven
2. Line a large loaf tin (25cm x 9.5cm) or a 22cm (base measurement) round spring form tin with baking paper (this is not a high rise cake)
3. Place flour, bicarb soda and spices into TM bowl and sift 10 seconds / speed 4 (if using ground ginger add it in now) … put aside
4. Place fresh ginger into TM bowl and chop 3 seconds / speed 7 … scrape around bowl
5. Add sugar, molasses, golden syrup and butter and heat 2 minutes / 60 degrees / speed 2
6. Add sour cream, vanilla, orange zest and eggs and mix 10 seconds / reverse / speed 3
7. Return dry mix to bowl and blend 10 seconds / reverse / speed 4, scrape around bowl and repeat 2 seconds / reverse / speed 4
8. Pour mixture into tin, level top, and bake 60 minutes, turn tin around and continue for another 10 to 15 minutes or until skewer inserted in the centre comes out clean (it takes exactly 1 hour 15 minutes in my oven for the round tin, and 1 hour 10 minutes for the loaf tin)
9. Remove cake from oven and rest for 10 minutes before removing to a cake rack to cool completely
10. Keeps well for a few days … do not refrigerate

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