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Ginger Cake

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Recipe

 

Yield

servings

Prep

25 min

Cook

35 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 ½ teaspoons butter
softened
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1 ½ cups all-purpose flour
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2 tablespoons sugar
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1 each eggs
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3/8 cups honey
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2 tablespoons ginger
fresh, grated
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1 teaspoon lemon zest
grated
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1 teaspoon vanilla extract
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1 teaspoon baking soda
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¾ teaspoon baking powder
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½ teaspoon coriander
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½ teaspoon cinnamon
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teaspoon cardamom seeds
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1 pinch salt
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2 tablespoons crystallized ginger (candied)
chopped
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½ cup buttermilk
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2 teaspoons powdered sugar
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Ingredients

Amount Measure Ingredient Features
13 ml butter
softened
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355 ml all-purpose flour
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3E+1 ml sugar
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1 each eggs
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89 ml honey
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3E+1 ml ginger
fresh, grated
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5 ml lemon zest
grated
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5 ml vanilla extract
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5 ml baking soda
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3.8 ml baking powder
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2.5 ml coriander
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2.5 ml cinnamon
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0.6 ml cardamom seeds
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1 pinch salt
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3E+1 ml crystallized ginger (candied)
chopped
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118 ml buttermilk
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1E+1 ml powdered sugar
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Directions

Preheat oven to 350℉ (180℃).

Rub ½ teaspoon butter into 8 inch round cake pan.

Dust pan with 1 teaspoon of the flour.

In a large bowl, beat the remaining 2 tablespoon 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 teaspoon 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 134g (4.7 oz)
Amount per Serving
Calories 34911% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 204mg 9%
Total Carbohydrate 24g 24%
Dietary Fiber 2g 6%
Sugars g
Protein 15g
Vitamin A 3% Vitamin C 2%
Calcium 7% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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