Slow Cooker Iced Jamaican Ginger Cake

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    4hrs 50mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    431

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 Oct 8, 2019

Ingredients

  • Dates icon
    Dates
    about ¾ cup (98g)
  • Egg icon
    Egg
    2 (100g)
  • Ginger icon
    Ginger
    3
  • Water icon
    Water
    as needed
  • Butter icon
    Butter
    7 tbsp (99g)
  • Dark brown sugar icon
    Dark brown sugar
    about ½ cup (97g)
  • Corn syrup icon
    Corn syrup
    about ¼ cup (119g)
  • Self raising flour icon
    Self raising flour
    about ¾ cup (97g)
  • Whole wheat flour icon
    Whole wheat flour
    1 tbsp (8g)
  • Baking soda icon
    Baking soda
    about ½ teaspoon (2g)
  • Milk icon
    Milk
    ½ cup (120ml)
  • Ground ginger icon
    Ground ginger
    2 tsp (4g)
  • Water icon
    Water
    3.5 tsp (17ml)
  • Icing sugar icon
    Icing sugar
    1 cup (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. Add butter, dark brown sugar, corn syrup and dates to a clean saucepan
  2. Heat gently until melted
  3. Remove
  4. Add self raising flour, whole wheat flour, egg, baking soda, milk, ginger and ground ginger to the saucepan
  5. Beat until smooth
  6. Grease a clean baking dish
  7. Line with parchment paper
  8. Transfer content of saucepan to baking dish
  9. Cover loosely with foil
  10. Transfer content of baking dish to slow cooker bowl
  11. Add water to the cake halfway and cover
  12. Cook in slow cooker - 4 hr 30 min, high heat
  13. Remove and let cool - approx 10 min
  14. Let cool on round wire rack
  15. Add water and icing sugar to a clean small bowl
  16. Whisk until smooth
  17. Transfer glaze to baking dish
  18. Spread with tablespoon
  19. Set onto cooling rack
  20. Serve
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