Fresh ginger cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Granulated sugar |
| ¾ | cup | Buttermilk |
| ½ | cup | Salad oil |
| 1 | large | Egg |
| 1 | tablespoon | Grated fresh ginger |
| 1½ | cup | All-purpose flour |
| ¾ | teaspoon | Baking soda |
| ¾ | teaspoon | Baking powder |
| ½ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground cloves |
| Powdered sugar | ||
Directions
In a bowl, mix granulated sugar, buttermilk oil, egg, and ginger. Add flour, soda, baking powder, cinnamon, and cloves; beat to blend well. Pour into one oiled 8-cup tube pan or 9-inch square pan.
Bake in a 350f oven until cake begins to pull from pan sides, 35 to 40 minutes. Cool 10 minutes; invert onto a plate. Serve warm or cool; when cool, store airtight up to 2 days. Dust with powdered sugar. Serves 8 or 9 Upgrading gingerbread THIS TENDER CAKE, JUST A trifle dressier than oldfashioned gingerbread, is aromatic with fresh ginger. Molasses which typically sweetens gingerbread is replaced by sugar, making a lighter color cake.
Recipe by: Sunset Magazine June 1994 Posted to MC-Recipe Digest V1 #604 by Dianne Larson Ward <dianne@...> on May 09, 1997