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Prep Time: 20 Minutes Cook Time: 65 Minutes |
Ready In: 85 Minutes Servings: 12 |
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When I need to take a cake to a potluck dinner in fall, this is the recipe I reach for. The tall cake looks so attractive and tastes great. Ingredients:
1 cup butter, softened |
1-1/2 cups sugar |
3/4 cup packed brown sugar |
5 eggs |
2 tablespoons minced fresh gingerroot |
2 teaspoons vanilla extract |
3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 cup milk |
1/2 cup chopped crystallized ginger |
Directions:
1. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in ginger and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Beat just until combined. Stir in crystallized ginger.
2. Pour into a greased and floured 10-in. tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 12-16 servings.
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