So I love ginger!!! Ginger in Chinese food, ginger in chili, gingersnaps; but I’m almost ashamed to say that I’ve never eaten gingerbread. I made this weeks recipe after much hemming and hawing about different types of ginger; as best I could. It calls for three, different ginger preparations. One being fresh ginger, that’s a no-brainer. Second powdered ginger, easy as pie. Thirdly STEM GINGER??? Well there was no stem ginger to be found in my quaint suburb so I opted for “Sugar Ginger” made by a company named Dynasty.
According to the recipe the batter will look curdled, this is true. It looked so nasty that I thought it wasn’t going to turn out at all.
Next time I make this recipe I would double, yes double the “sugar ginger” it added some really nice sweet “crunches” to the cake that I thought were great.
I had enough batter to fill an 8×8 pan and 2 ramekins. I did make the frosting a little too early and it began to set up way before I needed it. So I decided to frost the cake while it was still warm, this worked alright except the frosting lost it’s nice gloss. Still tasted great though!!