Ginger cake

Yield: 8 Servings

Measure Ingredient
2½ teaspoon Butter, softened
1½ cup Flour
2 tablespoons Sugar
1 \N Egg
⅜ cup Honey
2 tablespoons Ginger, fresh, grated
1 teaspoon Lemon zest, grated
1 teaspoon Vanilla
1 teaspoon Baking soda
¾ teaspoon Baking powder
½ teaspoon Coriander
½ teaspoon Cinnamon
⅛ teaspoon Cardamom
\N pinch Salt
2 tablespoons Crystallized ginger, chopped
½ cup Buttermilk
2 teaspoons Confectioners sugar

Preheat oven to 350. Rub ½ t butter into 8 in round cake pan. Dust pan with 1 t of the flour. 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 baking soda, baking powder, coriander, cinnamon, cardamom and salt. In a small bowl, toss the crystallized ginger with ½ 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. 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 confectioners sugar. 211 cal.

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