Fresh Ginger Cake

Today is a chilly grey President's Day in Seattle, WA, so I thought tea and cake sounded like a warm and delicious afternoon snack. Here is the recipe from The Junior League of Seattle's "Simply Classic". The cake turned out much more like a bread, served with butter made it extra amazing.

2 tbsp butter softened

2 tbsp sugar

1 large egg

1/3 c honey

2 tbsp fresh ginger, grated

1 tsp lemon zest grated

1 tsp vanilla extract

1 1/2 c flour

1 tsp baking soda

3/4 tsp baking powder

1/2 tsp coriander

1/2 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp salt

2 tbsp crystallized ginger finely chopped

1/2 c buttermilk

2 tsp powdered sugar

Preheat oven to 350.

Grease & flour bottom and sides of 8 inch cake pan.

In a large bowl beat butter and sugar until light and fluffy. Beat in egg, honey, fresh ginger, lemon zest, and vanilla. The mixture will curdle a bit.

Sift together flour, baking soda, baking powder, coriander, cinnamon, nutmeg, and salt. In a small bowl toss crystallized ginger with 1/2 tsp of dry ingredients and set aside. Add remaining dry ingredients alternated with buttermilk to butter mixture beating well after each addition. Stir in crystallized ginger.

Pour batter into cake pan. Bake for 30 minutes. Cool for 10 minutes. Remove from pan and sprinkle with powdered sugar - and enjoy!