2 1/2 ts Butter, softened
1 1/2 c Flour
2 tb Sugar
1 Egg
3/8 c Honey
2 tb Ginger, fresh, grated
1 ts Lemon zest, grated
1 ts Vanilla
1 ts Baking soda
3/4 ts Baking powder
1/2 ts Coriander
1/2 ts Cinnamon
1/8 ts Cardamom
pn Salt
2 tb Crystallized ginger, chopped
1/2 c Buttermilk
2 ts Confectioners sugar
Preheat oven to 350. Rub 1/2 t butter into 8 in round cake pan. Dust
pan with 1 t of the flour. In a large bowl, beat the remaining 2 T
butter with the sugar until light and fluffy. Whisk in the egg,
honey, fresh ginger, lemon zest and vanilla. Sift the remaining
flour with the baking soda, baking powder, coriander, cinnamon,
cardamom and salt. In a small bowl, toss the crystallized ginger with
1/2 t of the dry ingredients to coat completely. Set aside.
Alternately, add the remaining dry ingredients and the buttermilk to
the butter mixture, beating well after each addition. Stir in the
crystallized ginger. Pour the batter into the prepared pan. Bake for
about 35 minutes, or until a cake tester inserted the center comes
out clean. Transfer the cake to a rack and let cool in the pan for
about 10 minutes. Turn out and let cool. Sift top with confectioners
sugar. 211 cal.
Yields
8 Servings