Recipe - Ginger Cake

2 One half teaspoon Butter, softened
1 One half cup Flour
2 tablespoon Sugar
1 Egg
3/8 cup Honey
2 tablespoon Ginger, fresh, grated
1 teaspoon Lemon zest, grated
1 teaspoon Vanilla
1 teaspoon Baking soda
Three fourths teaspoon Baking powder
One half teaspoon Coriander
One half teaspoon Cinnamon
1/8 teaspoon Cardamom
pn Salt
2 tablespoon Crystallized ginger, chopped
One half cup Buttermilk
2 teaspoon Confectioners sugar

Preheat oven to 350. Rub One half 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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini