Fresh Ginger Cake
By: Anonymous
Published: Saturday, December 19, 2009 - 10:30pm

Ingredients




3/4 cup Granulated sugar
3/4 cup Buttermilk
1/2 cup Salad oil
1 lrg Egg
1 tablespoon Grated fresh ginger
1 1/2 cups All-purpose flour
3/4 teaspoon Baking soda
3/4 teaspoon Baking powder
1/2 teaspoon Ground cinnamon
1/2 teaspoon Ground cloves
Powdered sugar

Preparation

1 In a bowl, mix granulated sugar, buttermilk oil, egg, and ginger. Add flour, soda, baking powder, cinnamon, and cloves; beat to blend well. Pour into one oiled 8-cup tube pan or 9-inch square pan. 2 Bake in a 350f oven until cake begins to pull from pan sides, 35 to 40 minutes. Cool 10 minutes; invert onto a plate. Serve warm or cool; when cool, store airtight up to 2 days. Dust with powdered sugar. 3 Serves 8 or 9Upgrading gingerbread THIS TENDER CAKE, JUST A trifle dressier than oldfashioned gingerbread, is aromatic with fresh ginger. Molasses which typically sweetens gingerbread is replaced by sugar, making a lighter color cake.