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Mar 20, 2010

Fresh Ginger Cake

Fresh Ginger Cake 3/4 c. sugar 3/4 c. buttermilk 1/2 c. vegetable oil 1 lg. egg 1 T. grated fresh ginger 1 1/2 c. flour 3/4 tsp. baking soda 3/4 tsp. baking powder 1/2 tsp. cinnamon 1/4 tsp. cloves In bowl, mix sugar, buttermilk, oil, egg and ginger. Add dry ingredients; beat to blend well. Pour into a greased 8 c. tube pan or 9" square pan. Bake at 350F until cake begins to pull away from sides, about 35-40 min. Cool 10 min.; invert cake onto a plate. Serve warm or cool. When cool, store in airtight container up to 2 days. Dust with powdered sugar.