Triple Ginger Gingerbread Cardamom Cake

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Triple Ginger Gingerbread Cardamom Cake

 

2 cups all purpose flour

1/4 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon ground ginger

1/2 teaspoon cardamom

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/3 cup butter

3/4 cup sugar

1 egg, beaten

1/2 cup molasses

3/4 cup buttermilk

2 teaspoons pickled ginger, finely chopped

1 teaspoon raw fresh ginger, grated

powdered sugar

 

Preheat oven to 350 degrees. Lightly grease and flour

an 8-inch square baking pan, or the equivalent.

Sift together the flour, baking soda, baking powder,

ground ginger, cardamom, cinnamon, cloves and salt.

Set aside.

In a large mixing bowl, cream together the butter and

sugar until light and fluffy. Blend in the egg and

molasses. Beat in the flour and buttermilk,

alternating a small amount at a time until well

blended. Fold in the pickled and fresh ginger. Bake

for 40 to 45 minutes, until a toothpick inserted in

the center comes out clean.

Let the cake sit in the pan, on a rack, for 5 minutes.

Then remove the cake from the pan and set it on a rack

to cool completely. Before serving, dust the cake with

powdered sugar sprinkled through a sieve or doily.

 

 

 

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