Ginger Cake with Cinnamon Port Roasted Pineapple and Caramel Sauce

Ginger Cake with Pineapple SpearsYield: 8 servings

Recipe Ingredients

Ginger Cake (Makes 9” cake with 8 slices of cake)

500g flour
4 tsp Ground ginger
2 tsp Cinnamon
250g Butter
200g Sugar
250ml Blackstrap molasses
250ml Boiling water
2 tsp Baking soda
2 Large eggs

Pineapple Spears (Makes 16 spears 2 spears per slice of cake)

16 Sun Rich Pineapple Spears
2oz Port
4oz Apple Juice
2 tbsp Brown sugar
1 tbsp Butter
½ tsp Cinnamon Powder

Caramel Sauce

500ml Whipping cream
200g Brown sugar
100g Butter
Garnish
Cinnamon stick
Fresh mint leaves
Ginger Cake Baking Method:

Ginger Cake Method:

  1. In a large mixing bowl whisk – flour, ginger, cinnamon until blended.
  2. Beat butter and brown sugar in a large bowl with an electric mixer, until pale and fluffy.
  3. Whisk molasses and boiling water in another large bowl and add baking soda. Mixture will bubble up and expand.
  4. Add flour and molasses mixture to butter mixture, alternating dry and wet ingredients until fully incorporated.
  5. Beat in eggs until smooth.
  6. Pour batter into pan and bake at 350F for approx 55 – 65 minutes.

Pineapple Spears Method:

  1. Mix all ingredients in a mixing bowl.
  2. Add 16 Sun Rich pineapple spears, toss gently and lay spears out on a baking sheet.
  3. Roast in pre-heated oven at 385F for approx 8 -12 minutes or until golden on edges.
  4. Serve warm on ginger cake.

Caramel Sauce Method:

  1. Bring sugar, cream and butter to a boil in a heavy based sauce pan over medium heat.
  2. Turn heat down and simmer for 10-15 minutes over low heat or until sauce coats the back of a spoon.
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