Slow Cooker Iced Jamaican Ginger Cake
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 4hrs 50mins
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- Serves
- 6
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- Calories
- 433
The slow cooker is ideal for creating moist, fluffy cakes such as this dark, sticky ginger cake with a simple white icing. Chopped ginger adds an extra level of warmth.
recipe updated 22 Dec. 2020
Ingredients
-
- Dates
- 100 g
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- Egg
- 2
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- Ginger
- 3 slices
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- Water
- as needed
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- Butter
- 7 tablespoons
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- Dark brown sugar
- 95 g
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- Corn syrup
- 80 ml
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- Self raising flour
- 95 g
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- Whole wheat flour
- 1 tablespoon
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- Baking soda
- ½ teaspoon
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- Milk
- 120 ml
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- Ground ginger
- 2 teaspoons
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- Water
- 3 ½ teaspoons
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- Icing sugar
- 120 g
Tools
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Parchment paper
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Whisk
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Cooling rack
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Stove
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Slow cooker
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Baking dish - 2 quart
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Slow cooker bowl
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Small bowl
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Saucepan
Step preview
- Add butter, dark brown sugar, corn syrup and dates to a clean saucepan
- Heat gently until melted
- Remove
- Add self raising flour, whole wheat flour, egg, baking soda, milk, ginger and ground ginger to the saucepan
- Beat until smooth
- Grease a clean baking dish
- Line with parchment paper
- Transfer content of saucepan to baking dish
- Cover loosely with foil
- Transfer content of baking dish to slow cooker bowl
- Add water to the cake halfway and cover
- Cook in slow cooker - 4 hr 30 min, high heat
- Remove and let cool - approx 10 min
- Let cool on round wire rack
- Add water and icing sugar to a clean small bowl
- Whisk until smooth
- Transfer glaze to baking dish
- Spread with tablespoon
- Set onto cooling rack
- Serve