Be sure to use eggs and buttermilk at room temperature for a fine and delicate crumb. Serve with whipped cream.
- Portion size 12 servings
- Credits : Canadian Living Magazine: January 2010
Ingredients
Brown Sugar Sauce:
Method
In small bowl, whisk together 3/4 cup (175 mL) of the buttermilk, eggs, egg white and vanilla.In large bowl and using hand mixer on low speed, mix together flour, sugar, baking powder, ground ginger, cinnamon, baking soda, cloves, nutmeg and salt. Mix in butter and remaining buttermilk; beat at medium-high speed for 2 minutes. Beat in egg mixture, in thirds, beating for 30 seconds after each addition. Fold in crystallized ginger.
Spread in greased and floured 10-inch (3 L) Bundt pan; swirl with knife to remove air bubbles. Smooth top. Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 40 minutes. Let cool in pan on rack for 10 minutes. Loosen cake from edges of pan; invert onto rack and let cool completely. (Make-ahead: Cover and let stand for up to 24 hours.)
Brown Sugar Sauce: In small saucepan, bring sugar, butter and cream to boil, stirring; boil until sugar is dissolved, about 2 minutes. Stir in brandy (if using) and salt. (Make-ahead: Refrigerate in airtight container for up to 24 hours; rewarm.) Serve with cake.
Nutritional facts Per serving: about
- Sodium 210 mg
- Protein 5 g
- Calories 459.0
- Total fat 19 g
- Potassium 370 mg
- Cholesterol 80 mg
- Saturated fat 11 g
- Total carbohydrate 69 g
%RDI
- Iron 30.0
- Folate 15.0
- Calcium 10.0
- Vitamin A 17.0
- Vitamin C 7.0
