3/4 c Granulated sugar
3/4 c Buttermilk
1/2 c Salad oil
1 lg Egg
1 tb Grated fresh ginger
1 1/2 c All-purpose flour
3/4 ts Baking soda
3/4 ts Baking powder
1/2 ts Ground cinnamon
1/2 ts Ground cloves
Powdered sugar
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.
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. Serves 8 or 9
Upgrading 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.
Yields
1 Servings