Fresh Ginger Cake

Recipe Ingredients

3/4 cup	148g / 5.2oz	Granulated sugar
3/4 cup	177ml	Buttermilk
1/2 cup	118ml	Salad oil
1 cup	198g / 7oz	Egg (large)
1 tablespoon	15ml	Grated fresh ginger
1 1/2 cups	93g / 3.3oz	All-purpose flour
3/4 teaspoon	3.8ml	Baking soda
3/4 teaspoon	3.8ml	Baking powder
1/2 teaspoon	2.5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground cloves
		Powdered sugar

Recipe Instructions

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.

Upgrading gingerbread this tender cake, just a trifle dressier than old-fashioned gingerbread, is aromatic with fresh ginger. Molasses which typically sweetens gingerbread is replaced by sugar, making a lighter color cake.

Source:
Sunset Magazine June 1994

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