Although ground ginger is made from the same rhizome as ginger, it has a different flavor, so using fresh ginger is key in this cake. When buying ginger, look for a root with smooth skin that is not dried out.
- 1 cup butter
- 5 eggs
- 1 cup milk
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 cups granulated sugar
- 3/4 cup packed brown sugar
- 2 tsp vanilla
- 1/2 cup finely chopped crystallized ginger
- 2 tbsp grated ginger
- Citrus Topping(optional)
- Allow butter, eggs and milk to stand at room temperature for 30 minutes.
- Grease and lightly flour 1 10 inch tube pan; set aside.
- In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
- Preheat oven to 350 degree F.
- In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar and brown sugar, beating until combined.
- Beat in vanilla.
- Add eggs one at a time, beating for 1 minute after each addition and scraping sides of bowl often.
- Alternately add flour mixture and milk to butter mixture, beating on low to medium speed just until combined after each addition.
- Gently stir in crystallized ginger and fresh ginger.
- Pour batter into prepared pan.
- Bake for 60 – 70 minutes or until a wooden toothpick inserted near centre of cake comes out clean. Cool in a pan on a wire rack for 10 minutes. Remove from pan; cool completely on wire rack.
- To serve, place cake on a serving platter. If desired, spoon Citrus Topping over cake.
- 1-1/2 cups granulated sugar
- 1 cup water
- 1 cup thinly sliced kumquats
- 1 orange thinly sliced
- In a medium saucepan, combine granulated sugar and water. Bring to boiling; reduce heat. Boil gently for 15 to 20 minutes or until mixture reduces to about 1 cup of thick syrup, stirring frequently.
- Add fruit to syrup.
- Return to boiling, reduce heat. Simmer, uncovered, about 5 minutes or just until fruit is tender, gently turning fruit in syrup several times.
- Using a slotted spoon, gently remove fruit from syrup. Continue to boil syrup, uncovered, for 10 – 15 minutes more or until reduced to 3/4 cup.
- Cool about 15 minutes.
- Arrange fruit on cake; drizzle syrup.