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Rhubarb and Ginger Jam Cake

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


  • 215 g Dark brown sugar
  • 85 g Butter
  • 2 Eggs large
  • 1 tsp Vanilla extract
  • 3 tbsp Natural Yoghurt
  • 195 g Plain flour
  • 1 ½ tsp Baking powder
  • 1 tsp Cinnamon
  • ½ tsp Ground ginger
  • ½ tsp Ground cardamom
  • ½ 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 (that is at least 2" deep)
  • 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!
  • Store leftovers in an airtight container in a cool place and eat within 3 days