Jamaican Ginger Spice Cake (Thermomix method)
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Serves: 1 loaf or cake

... and sliced

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.
  • 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
  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
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/jamaican-ginger-spice-cake-thermomix-method/