Rhubarb & Ginger Jam Cake

This gorgeously spiced cake is based on a Rombauer Cake, which is a German cake made typically with blackberry or raspberry jam. I decided to use Mackays Rhubarb & Ginger Jam and combine it with spices like cinnamon, cardamom and ginger. The spices and jam combine to make this cake the most wonderful flavour explosion! It doesn’t have the most exciting appearance compared to most cakes I make, but what it lacks in decoration it certainly makes up for in flavour. It’s also very easy to make and quick too, so you can have a satisfying cake experience in around an hour!
 

 

 

 

 

 

This is one of the recipes I have created using the amazing jams I got sent from Scottish preserves manufacturer Mackays. The other recipes are: Lemon, Blueberry & Blackberry Swirl Loaf, Spiced Jammy Flapjacks, and Chocolate & Marmalade Cheesecake Brownies.

I started by creaming together the dark brown sugar and butter.  

 

 

 

I then whisked in the eggs, vanilla extract and natural yoghurt. I folded in the plain flour, baking powder, cinnamon, ground ginger and ground cardamom.

Finally, I poured the mixture into a lined cake tin. I added blobs of Mackays Rhubarb & Ginger preserve and used a knife to swirl them around gently, I wanted there to still be sections of jam within the sponge once it was baked. 

I baked it for 35 minutes on 180C/350F/Gas Mark 4.

The cake looks so pretty with the swirls of jam on top. I added a dusting of icing sugar to really define the swirls and make it look even more attractive. I could not wait to slice this up and dig in as it smelt amazing!

The cake is so moist inside, and a lovely golden colour. The jam running through the cake is packed with fruity flavour, and you can really taste the ginger too. I served it with some double cream drizzled over, but I think custard would be so yummy with this cake too! If you need something to warm you on a winter’s night, this cake and some hot custard would be perfect!

Pin for later! I use PicMonkey to make my pinnable images, which really is a fab little tool.

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Rhubarb & Ginger Jam Cake

Servings 12

Ingredients

  • 215 g Dark brown sugar
  • 85 g Butter
  • 2 Eggs
  • 1 tsp Vanilla extract
  • 3 tbsp Natural Yoghurt
  • 195 g Plain flour
  • 1 1/2 tsp Baking powder
  • 1 tsp Cinnamon
  • 1/2 tsp Ground ginger
  • 1/2 tsp Ground cardamom
  • 1/2 jar Mackays Rhubarb & Ginger Jam
  • Icing sugar for dusting

Instructions

  1. Pre-heat the oven to 180C/160C Fan/350F/Gas Mark 4, and grease and line a 9" cake tin

  2. Cream together the dark brown sugar and the butter

  3. Whisk in the eggs, vanilla extract and yoghurt

  4. Mix in the cinnamon, ground ginger, ground cardamom, plain flour and baking powder

  5. Pour the batter into the cake tin, add blobs of the jam all over the top and use a knife to gently swirl the mixture around.

  6. Bake for 35 minutes, or until a skewer inserted comes out clean and it is golden brown all over, remove from the tin and leave to cool on a cooling rack

  7. When cool, dust all over with icing sugar, I recommend serving with double cream or custard!

 
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10 comments / Add your comment below

  1. Absolutely gorgeous sounding cake! I love cardamom in cake – have you tried the cardamom loaf from the Hummingbird Cake Days book? Well done for having the patience to perfect the recipe aswell, I probably would have thrown a strop and given up. Have bookmarked this one, sounds like a great Autumnal recipe and I have GOT to try that icing!

    1. Thanks Kim! I haven't tried the cardamom loaf no, I only recently discovered cardamom, this is literally my second recipe with it in. Oh I can never leave a recipe unconquered! I have to get it right! I can't rest easy until it's done. You do have to try the icing, seriously, it's so good it should be illegal!

  2. Goodness what a fabulous range of gorgeous cakes and flavours! I don't think I'd know where to start… And your cake combines such classic flavours- I've no doubt it was a huge hit!

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