Spiced Ginger Cake With Candied Ginger Cream

Recipe Ingredients

		Spiced Ginger Cake
2 cups	396g / 13oz	Granulated sugar
1 1/2 cups	355ml	Vegetable oil
4		Eggs - lightly beaten
1 1/2 cups	165g / 5.8oz	Finely-grated carrots
1 1/2 cups	139g / 4.9oz	Minced peeled fresh ginger
2 cups	125g / 4.4oz	All-purpose flour
2 teaspoons	10ml	Baking powder
1 1/2 teaspoons	7.5ml	Baking soda
1 teaspoon	5ml	Salt
2 1/2 tablespoons	37ml	Ground ginger powder
2 1/2 teaspoons	12ml	Ground cinnamon
2 1/2 teaspoons	12ml	Mace
1 1/2 cups	219g / 7.7oz	Coarsely-chopped toasted walnuts
		Candied Ginger Cream
1 1/2 cups	355ml	Heavy cream
1/3 cup	65g / 2.3oz	Sifted powdered sugar
1 tablespoon	15ml	Ginger liqueur or light rum
1 cup	146g / 5.1oz	Finely-chopped candied ginger
		Mint sprigs - for garnish
		Thinly-sliced candied ginger - for garnish

Recipe Instructions

Preheat the oven to 350 degrees. Generously grease and lightly flour a 10- by 13-inch baking pan.

To make the Cake: In a large bowl, using an electric mixer, beat the sugar and vegetable oil together until pale and smooth, about 3 or 4 minutes. Add the eggs one at a time, beating well after each addition. Add the carrots and ginger and mix well.

Combine the dry ingredients, including the nuts, in a medium bowl; mix well. Add to the egg mixture and mix just until combined. Pour the batter into the prepared pan and bake on the lower rack of the oven for 30 minutes. Rotate to the upper shelf and bake 20 to 25 minutes longer, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and cool to room temperature. Run a dull knife around the edges of the cake and cut into serving pieces.

To make the Candied Ginger Cream: Place the cream in a medium bowl. Using an electric mixer, beat on high speed until soft peaks form. Add the sugar and liqueur and beat until firm enough to hold its shape but not stiff. Add the finely chopped candied ginger and mix gently.

Spread the top of each piece with some of the Candied Ginger Cream and serve garnished with the sliced candied ginger and mint sprigs.

This recipe yields 9 to 12 servings.

Source:
Cookbook Digest, Mar/Apr, 1996

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