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Ginger Cake, Spiced (D/P, TNT)
Source: Emeril Lagasse
Serves: 8 to 10

2-1/2 cups flour
1-1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon ground allspice
4 ounces cold unsalted butter
3 eggs, lightly beaten
1-1/2 teaspoons vanilla extract
1 cup milk
1/2 cup chopped crystallized ginger

Preheat oven to 350°F. Grease and lightly flour a 8"x3" cake pan.

Into a large bowl sift together the flour, sugar, baking powder, salt, ginger, cloves, and allspice.

Using a pastry blender, 2 knives, or your fingers, work the butter into flour mixture until mixture resembles coarse crumbs. Add the eggs, vanilla, milk, and half of the crystallized ginger and stir just until dry ingredients are moistened (batter will appear lumpy).

Pour the batter into the prepared pan and sprinkle remaining crystallized ginger on top of batter. Bake for 50 minutes to 1 hour, until a cake tester inserted into cake's center comes out clean.

Poster's Notes:
Very strong ginger flavor, good with ice cream or whipped topping. Cut into small pieces. It is a single layer cake meant to serve 8 to 10 people I think you can serve a lot more than that. We served 6 with a little more than 1/4 of the cake. Ginger aides digestion so this is good after a big meal. I also made it pareve and it was good with soy milk and pareve margarine.

Posted by Cynde Sawyer

Nutritional Info Per Serving: N/A