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Ginger Cake

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Member since 2006

Serves 15-20 | Prep Time 25 | Cook Time 80


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
5 eggs
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

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I love ginger and have played around with a basic recipe from my mom until I've gotten it right.

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