Rhubarb & Ginger Jam Cake

Posted on 10 Comments
Rhubarb and Ginger Jam Cake
Jump to Recipe Print Recipe
This gorgeously spiced Rhubarb and Ginger Jam 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 Rhubarb and Ginger Jam 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!

Step by step…

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.

Rhubarb and Ginger Jam Cake

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!

Rhubarb and Ginger Jam Cake

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!

Recommended equipment & ingredients*

8″ cake tin Mixing bowls Cooling rack
Kitchen scales Rhubarb & Ginger jam Ground cardamom

*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

Rhubarb and Ginger Jam Cake
5 from 10 votes
Print

Rhubarb & Ginger Jam Cake

Spiced cake with rhubarb and ginger jam swirl

Course Dessert
Cuisine European
Keyword Cake
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 12
Author thebakingexplorer

Ingredients

  • 215 g Dark brown sugar
  • 85 g Butter
  • 2 Eggs large
  • 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 8" 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!

  8. Store leftovers in an airtight container in a cool place and eat within 3 days

If you like this, check out more of my Cake recipes!

Pin for later!

10 comments / Add your comment below

  3. 5 stars
    Absolutely gorgeous sounding cake! I love cardamom in cake – have you tried the cardamom loaf from the Hummingbird Cake Days book? Have bookmarked this one, sounds like a great Autumnal recipe!

    Reply

Leave a Reply

Recipe Rating