Ginger Cake

January 31, 2022
Image of an Aster for Betty Jane Ware's September Newsletter.

It’s Monday, so it must be time for a recipe!

I love ginger. I will order it above all else. If I see anything with ginger on the menu, it is a pretty sure bet that I will order it.
So at the holidays, I went on the hunt for the perfect gingerbread cake. My favourite is currently the one at Peggy’s Cove lighthouse. I would even drive there for a piece. But that is not happening any time soon. So instead, I put a message on Facebook to please send me your favourite gingerbread recipe. I received lots. But I also picked up the Canadian Living Holiday edition and worked my way through that.

I found a recipe for ginger cake. My family loved it. I must have made it six times over the holidays, and even now, my mouth is watering thinking about it.

Ginger Cake

3 cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 cup unsalted butter softened
2 cups sugar
¾ cups packed brown sugar
2 tsp vanilla
5 yes, FIVE eggs
1 cup 2%milk
½ cups chopped candied ginger
2 tbsp grated fresh ginger (I tripled this)

Preheat your oven to 350 F
Grease and flour a 10 inch Bundt pan (I use baking spray)
In a bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, using an electric mixer on medium beat butter for 30 seconds, gradually beat in sugars until mixture is light and fluffy.
Add in Vanilla, beat in eggs one at a time, beating well after each addition. Reduce speed to low add in flour mixture alternating with milk. Stir in candied and fresh ginger—scrape batter into prepared pan.
Bake until cake tester inserted in the centre comes out clean, about 60-70 minutes.
Cool on a cake rack.
When completely cool, I dusted with icing sugar.

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