• Cooking Time: 80
  • Servings: 15-20
  • Preparation Time: 25


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


  • 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


Author Credit: My grandmother

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