Slow Cooker Iced Jamaican Ginger Cake

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    4hrs 50mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    795

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 Jun 13, 2019

Ingredients

  • Butter icon
    Butter
    99g
  • Dark brown sugar icon
    Dark brown sugar
    97g
  • Corn syrup icon
    Corn syrup
    119g
  • Dates icon
    Dates
    98g
  • Self raising flour icon
    Self raising flour
    97g
  • Whole wheat flour icon
    Whole wheat flour
    8g
  • Egg icon
    Egg
    100g
  • Baking soda icon
    Baking soda
    2g
  • Milk icon
    Milk
    120ml
  • Ginger icon
    Ginger
    None
  • Ground ginger icon
    Ground ginger
    4g
  • Water icon
    Water
    0ml
  • Water icon
    Water
    17ml
  • Icing sugar icon
    Icing sugar
    122g

Tools

  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon Cooling rack
  • kCook icon Stove
  • kCook icon Slow cooker
  • kCook icon Baking dish - 2 quart
  • kCook icon Slow cooker bowl
  • kCook icon Small bowl
  • kCook icon Saucepan

Step preview

  1. Prep and set aside dates: chopped & pitted
  2. Prep and set aside egg: beaten
  3. Prep and set aside ginger: drained & chopped
  4. Prep and set aside water: boiling
  5. Get a clean saucepan
  6. Add butter
  7. Add dark brown sugar
  8. Add corn syrup
  9. Add prepared dates
  10. Heat gently until melted
  11. Remove
  12. Add self raising flour
  13. Add whole wheat flour
  14. Add prepared egg
  15. Add baking soda
  16. Add milk
  17. Add prepared ginger
  18. Add ground ginger
  19. Beat until smooth
  20. Grease a clean baking dish
  21. Line with parchment paper
  22. Transfer content of saucepan to baking dish
  23. Cover loosely with foil
  24. Transfer content of baking dish to slow cooker bowl
  25. Add prepared water halfway and cover
  26. Cook in slow cooker - 4 hr 30 min, high heat
  27. Remove and let cool - approx 10 min
  28. Let cool on round wire rack
  29. Get a clean small bowl
  30. Add water
  31. Add icing sugar
  32. Whisk until smooth
  33. Transfer glaze to baking dish
  34. Spread with tablespoon
  35. Set onto cooling rack
  36. Serve
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