3 cups cake flour
3 teaspoons ground ginger
1 teaspoon baking powder
1/4 teaspoon salt
3 cups granulated sugar
1 1/2 cups butter or margarine, softened
1 1/2 tablespoon grated gingerroot
2 teaspoon vanilla
1 cup evaporated milk
1/2 cup finely chopped crystallized ginger
Heat oven to 350. Grease and flour bunt pan, angel food cake pan or 2 loaf pans. In medium bowl, mix flour, ground ginger, baking powder and salt; set aside.
In large bowl beat granulated sugar, butter, gingerroot, vanilla and eggs with electric mixer on low for 30 seconds. Beat on high 5 minutes. Beat in flour mixture alternately with milk on low. Fold in candied or crystallized ginger until evenly mixed. Spread in pan.
Bake 1 hour 10 minutes to 1 hour 20 minutesor until toothpick inserted in center comes out clean. Cool 20 minutes remove from pan to cooling rack. Cool completely, about 1 hour.
Once completely cooled I'll make a sugar glaze with confect sugar and milk and drizzle over the top
Pairs Well With
I love ginger and have played around with a basic recipe from my mom until I've gotten it right.