Recipe - Fresh Ginger Cake

Three fourths cup Granulated sugar
Three fourths cup Buttermilk
One half cup Salad oil
1 lg Egg
1 tablespoon Grated fresh ginger
1 One half cup Allpurpose flour
Three fourths teaspoon Baking soda
Three fourths teaspoon Baking powder
One half teaspoon Ground cinnamon
One half teaspoon 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 8cup tube pan or 9inch 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.

Recipe by: Sunset Magazine June 1994 Posted to MCRecipe Digest V1 #604 by
Dianne Larson Ward dianne@olynet.com on May 09, 1997