candied ginger cake
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Candied Ginger Cake
Background
Ginger originated in ancient China, then India and to the rest of Asia. Spices were brought to Ireland by the Vikings in the 8th century and then again by the Normans. Ginger bread or ginger cake was a way to repel the Dullahan, an pre-Christian Irish legend who drew forth the souls of the dying. Being extremely expensive, ginger was a special treat only indulged in once or twice a year until modern times where it is readily available.
Recipe
This light recipe use pieces of ginger to add the spicy flavor.
Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 8
Oven: 350°
INGREDIENTS
1/2 cup softened butter (Kerrygold is the best!)
3/4 cup dark brown sugar
3 eggs
1 1/2 cups all purpose flour
1t baking soda
1t ground ginger
1/2 cup buttermilk
1 cup chopped stem ginger in syrup or candied ginger (medium diced)
TO MAKE:
Step-by-Step
Preheat oven to 350°. Butter an 8 inch cake pan. Combine butter and sugar until fluffy, then beat in each egg one at a time.
Sift the flour, baking soda, and ground ginger directly in the mixing bowl and mix until just combined. Pour in the buttermilk and mix on low until no streaks of flour remain.
Fold in chopped ginger.
Then pour into prepared pan.
Bake in oven on middle rack between 25-30 minutes. Cake is finished when the top is lightly golden and a toothpick inserted in the center comes out with a few crumbs. Be careful not to overcook. Cool on wire rack
Optional: beat heavy cream to dollop on top.
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Recipe from David Bowers - Real Irish Food
Pg. 216
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Published by Simon & Schuster