Let’s Cook! Island Breeze Ginger Cake

December 17, 2011

It’s time to share another recipe we tried from the FEED Our Small World cookbook, this time it’s a not overly-sweet, but nicely spiced cake from Jamaica. So let’s not chat, Let’s Cook!

Island Breeze Ginger Cake


2 Cups Flour

1 Tsp Baking Soda

1/2 Tsp Salt

2 Tsp Ground Ginger

1 Tsp Ground Cinnamon

1 Tsp Ground Allspice

1 Tsp Ground Nutmeg

1 Tsp Ground Cloves

1/2 Cup Butter, softened

1/2 Cup packed Brown Sugar

1/2 Cup Molasses

2 Tbl Fresh Ginger, peeled and finely grated (pull out your trusty microplane!)

1 Large Egg

1/3 Cup Hot Water


Preheat your oven to 350 degrees.

Spray an 8-inch square baking pan lightly with cooking spray and set aside.

In a bowl, whisk together all the dry ingredients (the flour down through the cloves).

In a large bowl, beat the butter and sugar together with an electric mixer. Add the molasses and grated ginger and incorporate, then beat in the egg until well mixed.

Add half of the dry mixture and beat it into the butter mixture. Add the water and beat again.

Beat in the rest of the flour mixture until just incorporated.

Pour the batter into the greased pan and stick into your preheated oven. Bake 30 – 35 minutes until a toothpick inserted into the middle comes out clean.

Cool the cake in the pan set on a wire rack for about 15 minutes. Remove the cake from the pan to finish cooling.

You can serve the cake slightly warm, at room temp, or even chilled. A bit of whipped cream or vanilla ice cream makes a nice accompaniment. A sprinkle of chopped candied ginger would be fun if you have some of that around.

With many of the “warm” spices (cinnamon, nutmeg, cloves) that we associate with the fall/winter months, this would actually be perfect as an ending to a holiday meal. Give this a try, make it with your kids, and let us know how it turns out!

Now, as always, back to the kitchen!

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