Double-Ginger Cake
Look for crystallized ginger on the spice aisle at your supermarket.
Recipe by Cooking Light March 2001
Look for crystallized ginger on the spice aisle at your supermarket.
Tender, moist and crumbly on the inside while delightfully crispy on the outside, this might be the best gingerbread I ever ate. Like all gingerbreads, it's even better the next day. Used a whole egg but otherwise followed the recipe, except that I like awhile tablespoon of ginger. Wonderful with vanilla ice cream for desert, with plain yogurt for Breakfast, or just by itself.
Only subtly sweet, which I liked since it lets the ginger take center stage. I recommend serving a la mode!