Name: Ginger Bundt Cake
Prep time: 40 min
Total time: 90 min
Yield: 8-10 servings
Cuisine: Cakes and Frostings
Ingredients: 2 tablespoons peeled, finely grated fresh ginger; 2 tablespoons triple sec or other orange liqueur; 2-1/4 cups cake flour; 1 teaspoon baking powder; 1 teaspoon ground dried ginger; 1/2 teaspoon baking soda; 1/2 teaspoon ground cardamom; 1/4 teaspoon salt; 1/2 cup (1 stick, or 8 tablespoons) unsalted butter, plus extra for greasing; 1 cup tightly packed dark-brown sugar; 2 large eggs; 1 cup buttermilk; 1/3 cup candied ginger, finely diced; Whipped cream

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For those who just can't get enough ginger … This sophisticated version of an old favorite makes a pretty gift, too.

Ingredients

2 tablespoons peeled, finely grated fresh ginger

2 tablespoons triple sec or other orange liqueur

2-1/4 cups cake flour

1 teaspoon baking powder

1 teaspoon ground dried ginger

1/2 teaspoon baking soda

1/2 teaspoon ground cardamom

1/4 teaspoon salt

1/2 cup (1 stick, or 8 tablespoons) unsalted butter, plus extra for greasing

1 cup tightly packed dark-brown sugar

2 large eggs

1 cup buttermilk

1/3 cup candied ginger, finely diced

Whipped cream

Instructions

Heat oven to 350º.

Butter a 2-quart Bundt pan generously and set aside.In a small bowl, combine ginger with triple sec.Into a medium-size bowl, sift together dry ingredients until thoroughly combined.

In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in eggs.

Add buttermilk and flour mixture in thirds, alternating, to creamed butter/egg mixture, beating well after each addition. Then stir in candied ginger and ginger/triple sec mixture.

Pour batter into Bundt pan and bake until cake shrinks from sides and a toothpick inserted into the cake emerges clean, about 45 minutes.

Turn out and cool on a wire rack. Serve as thin slices with a dollop of whipped cream.