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Spiced Ginger Cake With Candied Cream

Spiced Ginger Cake With Candied Cream

Southern Living DECEMBER 2004

  • Yield: Makes 12 servings
  • Prep time: 20 Minutes
  • Bake: 50 Minutes

Ingredients

  • 1 3/4 cups sugar
  • 1 1/2 cups vegetable oil
  • 4 large eggs
  • 3 large carrots, finely grated
  • 1 cup minced fresh ginger (about 1/2 pound)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 2 1/2 tablespoons ground ginger
  • 2 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1 1/2 cups chopped walnuts or pecans
  • Candied Cream
  • Garnish: fresh mint sprig, sugar

Preparation

Beat sugar and oil at medium speed with an electric mixer 3 minutes or until smooth. Add eggs, 1 at a time, beating well after each addition. Beat in carrots and fresh ginger.

Combine flour and next 7 ingredients; gradually add to sugar mixture, beating at low speed until moistened. Stir in nuts.

Pour batter into a lightly greased 13- x 9-inch baking dish.

Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack; serve with Candied Cream, and garnish, if desired.

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