Total Time: 40
Yield: 8-10 servings
- 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 350°.
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.