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Ginger Cake II
Date added: December 8, 2007
- Servings: 1 change
- Calories per serving: 1,319
- Prep time: 20
- Cook time: 35
Ingredients
- 2 1/2 tsp butter softened
- 1 1/2 cup flour, all purpose, bleached, enrich
- 2 tbsp sugar
- 1 eggs, whole
- .38 cup honey, light
- 2 tbsp Ginger, fresh grated
- 1 tsp Lemon zest grated
- 1 tsp vanilla extract
- 1 tsp baking soda
- 3/4 tsp Baking powder
- 1/2 tsp coriander
- 1/2 tsp spice, cinnamon, ground
- 1/8 tsp cardamom, ground
- 1/8 tsp salt, table
- 2 tbsp Crystallized ginger chopped
- 1/2 cup milk, buttermilk, cultured
- 2 tsp icing sugar
Recipe Method
1.Preheat oven to 350. Rub 1/2 t butter into 8 in round cake pan. Dust pan with 1 t of the flour.
2. In a large bowl, beat the remaining 2 T butter with the sugar until light and fluffy. Whisk in the egg, honey, fresh ginger, lemon zest and vanilla. Sift the remaining flour with the
3. In a small bowl, toss the crystallized ginger with 1/2 t of the dry ingredients to coat completely. Set aside. Alternately, add the remaining dry ingredients and the buttermilk to the butter mixture, beating well after each addition. Stir in the crystallized ginger. Pour the batter into the prepared pan.
4. Bake for about 35 minutes, or until a cake tester inserted the center comes out clean. Transfer the cake to a rack and let cool in the pan for about 10 minutes. Turn out and let cool. Sift top with
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 1,319 | 66% |
| Fat 17g | 27% |
| Cholesterol 244mg | 81% |
| Sodium 1,976mg | 82% |
| Carbohydrates 271g | 66% |
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