I'm from Jamaica and my grandma also puts fresh nutmeg and vanilla in her ginger cake. Maybe you should give it a try it might just become more absolutely perfect if that's possible
I made this for my boyfriend who loves stem ginger, it was incredibly tasty, very moist, good kick of ginger and the icing absolutely made it. I was so happy with the finish, going to try out all your recipes now! Thanks Jemma! xx
When I was younger in jamaica(born there raised in New York) my mum and grandmother would make tht all the time and sometimes made it with rum but even here in ny my mum and grandma still make it yumm 😋
Thank you for putting the ingredient list in the description Jemma. I will be making this for father's day my dad loves ginger and cake, so its the perfect choice.
I entered the seventh circle of hell once, when I made a seven layered rainbow cake....Without a turntable and a cake leveller. before I attempt anything even remotely close to your beautiful cake, I'm getting that kit sorted. Lovely cake, only just found you, enjoying your channel big time. Love from Sydney, Australia xox
Made the cake this weekend, used 8" pans (wasn't 100% sure if they were 8 or 9s in the video). The cake wasn't fully cooked after the time, ended up putting it back in for another 10 minutes or so. When it was all done however, it tasted great but it wasn't what I would call spicy. Next time I think I may double up on the stem ginger.
Hey Jemma, can you pleaseee tell me what kind of bakeware you are using here? Is there a specific brand that you love best overall? Hope to hear from you!
The thumbs up button doesn't work. But I wanted to say: I love love love this recipe. I have to try it next week. Especially the icing. Please keep on posting!!!!!
Thanks for your video and great recipe Jemma! Fabulous as always! I've been making a fruitcake Christmas cake for years, but it's really quite unfair, as only I and one of my daughters likes fruitcake. I think this is a GREAT alternative to make this year - very festive flavours! I think the only thing I'd add to this recipe, are walnuts... I wish you - friends and family, and all your viewers, a Merry Christmas!!!
hi jemma! first, i love your videos sooo much xx why don't you do something like a rating at the end of every video? just telling us how many stars out of 10 you would give your recipe :) i'd love that
Nice idea Kaetz, although to be honest I only really try to share my favourites so I'd like to consider them all 10-stars! Definitely 9 and up anyway. x
I love this cake. It was so moist. I also loved the 4 layer Ultimate sponge. One of your first layer cake videos i think in the same kitchen, but I can’t find the video anymore. 😟
Can't Wait To Buy The Book! This Look Delicious, Maybe A Red Velvet Cake/Cupcakes Recipe With Cream Cheese Frosting In The Future Big Fan Jemma You Are The Best RU-vidr!
Thank you for this recipe, I decided to make this for my works bake off competition and I won (I'm still waiting for my prize though). Everyone absolutely loved this so thanks again 👍🏻😊
If I wanted to make this gluten free, what amount and types of flour do you suggest I use? I love watching your videos, really straight forward and fun...plus they centre on cake...easy choice :)
Hi Jemma! I've always tried baking full cakes but they always come out poofy on the top! Like it erupts? I can't figure out why though. Would greatly appreciate if you could help me with this and how I can prevent it from happening because this looks absolutely delish. Also, I adoreeeeee you. Much love from Singapore!! xx
Planning to make this cake tonight, looks yumm, however as I am vegan, I find it really hard to know my replacements when it comes to baking, if it possible, could you perhaps find some replacements and wrote it down in the description bar ?? x Love watching your videos and glad you were on Jamie's food tube, where I found you x
Looks amazing! I've tried a few of your recipies and loved them! The vegan cupcakes are my friends new favourite! They are gaining weight and they're blaming it on me and the cupcakes! Haha! Love from Sweden!
Gemma please I got 2 questions for you. For your cream cheese where do you or what kind of cream cheese do you use? And what temperature is standard room temp?
Wow! How lovely and masterfully you lay down you soft white icing. The sponge is a bit thick for my taste. But if your watching me enjoying it. I'll eat it all. ;)
I'm waiting for ur book!! Just one question out of the recipe (which looks incredible!!!), the Kmix is a really good blender for you? I'm thinking of buying one and I wish you could tell me how it goes ;) Greetings from Spain!
HI Jemma, I have 3 10inch round cake tins, when I tried making ur triple layer lemon cake the batter didnt fill the 3 tins so I ended up using only 2. I probably need more batter for this one as well. If I double the batter it will be too much, can I just add another half of the quantity? what do u think? thanks
I can't believe you founded C&D! That's so amazing! I wish I could bake like you >< And I wish i could come work for you... If I wasn't all the way in australia :p thought I'd be happy if you decided to branch out to here :p
molasses is a rich syrup made from cane sugar. it is what is added to sugar to make brown sugar. I can't imagine you live in a place that it isn't available. Maybe you can try dark maple syrup instead?
Hi Diana, it's a bit late now to answer your question, but maybe I can still help. :) I live in Germany and can't get it either (or just really expensive at specialised stores). I just use a different type of syrup that is available here (Sirop de Liège or Grafschafter, in case you can maybe get these) for both Golden Syrup and the treacle part. The consistency is fine, but the taste will obviously differ. But we gotta live with that, eh? ;)
If I were to live in a country (like Italy) where you can't find golden syrup or corn syrup easily what could I use instead of them? The same amount of honey?
You could definitely give it a go - you'd need a quite runny one. Golden syrup is my top tip for this type of cake though as it brings both stickyness and good flavour.
this is my Mission for this morning. However instead of using ginger and cinnmon, I am going to use Lebkuchen spices which are a Tradition over here in Germany.
