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. Then 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 Rhubarb and Ginger Jam 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 Rhubarb and Ginger Jam 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!
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Rhubarb & Ginger Jam Cake
- 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
Pre-heat the oven to 180C/160C Fan/350F/Gas Mark 4, and grease and line a 8" cake tin
Cream together the dark brown sugar and the butter
Whisk in the eggs, vanilla extract and yoghurt
Mix in the cinnamon, ground ginger, ground cardamom, plain flour and baking powder
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.
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
When cool, dust all over with icing sugar, I recommend serving with double cream or custard!