Recipe by Coastal Living March 2001

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Yield:
1 (4-layer) cake
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Ingredients

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Directions

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  • Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add egg, crystallized ginger, and molasses, beating until blended.

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  • Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.

  • Pour batter into 2 greased and floured 8-inch round cake pans.

  • Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean.

  • Cool cake layers in pans on wire racks 10 minutes; remove from pans, and cool on wire racks. Split layers horizontally in half.

  • Spread Cream Cheese Frosting between layers and on top and sides of cake. Pat Crunch Topping on top and sides. Serve with Strawberry Sauce. Garnish, if desired.

  • Note: Cake can be made up to 1 day in advance and refrigerated. Let stand at room temperature at least 2 hours before serving.

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