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Ginger Cake
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Ginger Cake

Date Added: May 17, 2014

Ingredients:

2 1/2 Teaspoons Butter softened
1 1/2 Cups Flour whole wheat
2 Tablespoons Sugar
1 Unit Egg separated
3/8 Cup Honey Or Maple Syrup
2 Tablespoons Ginger fresh
1 Teaspoon Lemon gratedzest
1 Teaspoon Vanilla or Almond extract to
1 Teaspoon Baking Soda heaping
3/4 Teaspoon Baking Powder plus 1 teaspoon
1/2 Teaspoon Coriander (cilantro)
1/2 Teaspoon Cinnamon to garnish
1/8 Teaspoon Cardamom ground
1 Pinch Salt
2 Tablespoons Ginger chopped
1/2 Cup Buttermilk or sour milk
2 Teaspoons Sugar (10x)
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Directions:

1. Preheat oven to 350.

2. Rub 1/2 t butter into 8 in round cake pan. Dust pan with 1 t of the flour.

3. In a large bowl, beat the remaining 2 T butter with the sugar until light and fluffy.

4. Whisk in the egg, honey, fresh ginger, lemon zest and vanilla.

5. Sift the remaining flour with the baking soda, baking powder, coriander, cinnamon, cardamom and salt.

6. In a small bowl, toss the crystallized ginger with 1/2 t of the dry ingredients to coat completely.

7. Set aside. Alternately, add the remaining dry ingredients and the buttermilk to the butter mixture, beating well after each addition.

8. Stir in the crystallized ginger. Pour the batter into the prepared pan.

9. Bake for about 35 minutes, or until a cake tester inserted the center comes out clean.

10. Transfer the cake to a rack and let cool in the pan for about 10 minutes.

11. Turn out and let cool. Sift top with confectioners sugar.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Milk, Butter, Gluten, Natural Sweeteners, Fructose Malabsorption, Cilantro, Citric Acid allergies.
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