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Three-Ginger Spice Cake
Unlike other ginger cakes that use only ground and/or crystallized candied ginger, this recipe uses ground, candied and fresh. The result is surprisingly just right.

3 c flour 3/4 c butter, unsalted
1 1/2 t ground ginger 1 1/4 c brown sugar, firm packed
1 1/2 t baking soda 1 c sugar
1 t salt
1 t vanilla
1 T candied ginger, finely chopped 3 eggs
2 t fresh ginger, finely grated 1 1/2 c buttermilk

Glaze with Brown Sugar Glaze

Preheat oven to 350° F. Butter a 10" Bundt or tube pan.

Sift flour, ground ginger, baking soda and salt. Add in the other two gingers. In separate bowl, beat butter and both sugars until combined, scrape bottom, and beat again at high speed for 2 minutes. Add eggs one at a time at medium-low speed, beating well after each addition. Turn speed to low and alternately add in flour mixture and buttermilk, ending with flour. Beat batter until smooth. Pour into pan and bake for about 55 minutes, until it tests done. Cool cake on rack for 15 minutes before turning out. When cooled, drizzle cake with Brown Sugar Glaze.

Recipe clipped and adapted from FoodDay section, from The Oregonian, early '90s.






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