Jamaican ginger beer & pineapple bundt cake 2016

Jamaican ginger beer & pineapple bundt cake

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 55 mins Cook: 1 hr, 10 mins


Serves 10 - 12

This sticky ginger cake has a fantastic open texture, ready to absorb the molasses glaze. Serve as an alternative to Christmas cake or warm with cream

Nutrition and extra info

Nutrition: per serving (12)

  • kcal597
  • fat21g
  • saturates2g
  • carbs96g
  • sugars64g
  • fibre2g
  • protein6g
  • salt0.9g
Save to My Good Food
Please sign in or register to save recipes.


  • 225ml vegetable oil, plus extra for greasing
  • 75ml full-fat milk
  • 3 tbsp molasses



    More commonly known as treacle or black treacle or, in the US as blackstrap molasses, molasses…

  • 375g plain flour
  • 1 tbsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 300g dark muscovado sugar
  • 1 ½ tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground allspice
  • 300ml buttermilk
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 100ml ginger beer (we used Old Jamaica)
  • 3 large eggs
  • 227g can pineapple rings in juice, drained and chopped into small chunks (reserve the juice for the glaze)

For the glaze

  • 4 tbsp liquid molasses



    More commonly known as treacle or black treacle or, in the US as blackstrap molasses, molasses…

  • 200g icing sugar
  • pineapple juice (from above)
  • 5 rings of dried or glacé pineapple



    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • crystallised ginger, to decorate


  1. Heat oven to 180C/160C fan/gas 4 and brush with oil the inside of a 2.4 -litre non-stick bundt tin. Make sure you get into any corners to ensure the cake doesn’t stick. Pour the milk and molasses into a pan and heat gently, whisking until the molasses has melted, then set aside to cool a little. Combine the flour, baking powder, bicarb, sugar, spices and 1/2 tsp salt in a large bowl. Shake the bowl a few times so any lumps of sugar come to the surface and squeeze through your fingers.

  2. In a jug, mix the oil, buttermilk, ginger beer and eggs. Add the cooled molasses mixture and whisk again, then pour into the dry ingredients, along with the chopped pineapple. Stir everything to combine, then scrape into the tin. Bake for 1 hr until a skewer inserted into the centre comes out clean. If not, return to the oven for another 10 mins and check again. Leave to cool in the tin for 15 mins, then very carefully turn out onto a wire rack.

  3. For the glaze, combine the molasses, icing sugar and pineapple juice in a saucepan and set over a low heat. Whisk until smooth and glossy, then brush generously all over the cooling cake, allowing it to soak in. To serve, top with the glacé pineapple ( hold in place with halved cocktail sticks, if you like), and crystallised ginger. Will keep well in an airtight container for five days.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Slp84's picture
19th May, 2017
Super easy and tremendously delicious. It is a wet mixture but bare with it for a great weekend bake.
27th Nov, 2016
Mix much too wet, didn't rise at all. Pineapple sank. More of a pudding than a cake. Went in the bin.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?