Friday, February 24, 2012

Ginger Cake

I have to start by saying that this is NOT gingerbread.  The flavor and texture is nothing like gingerbread.  It is ginger cake, and so it tastes like ginger and spices, not like molasses and spices (which is what the main flavor in gingerbread is).  It is so delicious.  The texture is very light and moist, and despite the copious amounts of ginger in it, the flavor is not at all overpowering.  It's a perfect blend of ginger, spices, and a touch of sweetness.  It would be great as a teacake, or since ginger is so good for digestion, you can eat it with abandon as a dessert.  Serve with a dollop of whipped cream on top, if you prefer.

Ginger Cake
Recipe by Susan Wittig Albert

1 cup butter
1 1/4 cups brown sugar, packed
2 1/2 cups flour
4 tsp baking powder
4 tsp ground ginger
1 1/2 tsp ground cinnamon
1/2 tsp salt
4 eggs
1/4 cup grated fresh ginger root
Zest of half a lemon
1 tsp vanilla
1 cup milk
Powdered sugar, for dusting

Preheat oven to 350F.  Grease and flour a 9" Bundt pan.  In a large mixing bowl, beat together sugar and butter until light and fluffy, about 2 minutes, scraping down the sides occasionally.  In a separate medium bowl whisk together the flour, baking powder, ground ginger, cinnamon, and salt.  Set aside. 
When the butter and sugar are light and fluffy, beat in eggs one at a time, then stir in the grated ginger root, lemon zest, and vanilla.  Beat in flour mixture alternately with the milk, mixing until just incorporated.  Pour batter into prepared pan.  Bake at 350F for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Let cool in the pan for 10 minutes, then invert onto serving plate.  Dust lightly with powdered sugar before serving.

Serves 10-12.

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