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. Ice with Brown Sugar Coffee Glaze. or Brown Sugar Glaze.

Three-Ginger Spice Cake

Ingredients

• 3 cups flour
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 tablespoon candied ginger, finely chopped
• 2 teaspoons gresh grated ginger
• 3/4 cup butter, unsalted
• 1 1/4 cup brown sugar, firmly packed
• 1 cup sugar
• 1 teaspoon vanilla
• 3 eggs
• 1 1/2 cups buttermilk

Procedure

1. Preheat oven to 350 degrees F. Butter a 10" Bundt or tube pan. Set aside.
2. Sift the flour, ground ginger, baking soda and salt. Add in the other two gingers, rubbing with fingers until evenly distributed.
3. In separate bowl, beat butter and both sugars until combined, scraping the bottom as needed, then increasing the speed and beating on high for 2 minutes. Add in eggs, one at a time, scraping the bowl with each addition. Turn speed to low and alternately add in flour mixture and the buttermilk, ending with the flour mixture. Beat until smooth.
4. Pour into reserved cake pan and bake for about 50-55 minutes, or until the cake tests done.
5. Cool on cake rack for 15 minutes before unmolding. When completely cooled, drizzle with a brown sugar glaze.

Notes

 

Content by Renee Shelton. Recipe adapted from a Family Circle magazine clipping, 12-20-94.  Recipe was first published on PastrySampler.com on August 15, 2007. It was updated on October 11, 2020.