Fresh ginger cake

Yield: 1 Servings

Measure 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
\N \N Powdered sugar

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

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