Servings: 12 to 14
This not-too-sweet cake gets a double dose of ginger: dried ginger in the spice mix used to flavor the cake and finely diced crystallized ginger in the cake’s creamy filling. To make chopping sticky crystallized ginger easier, lightly oil your knife.
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This was unusual and delicious. The baking directions were off...the cake needed 15 minutes extra baking time. The candied ginger may have been a little strong in the cream cheese.
This is the second time I have made this cake. This time I just made half of the filling and this worked out just fine. 12 oz of cream cheese was way too much. I also used half AP flour and half white whole wheat to build the flavor. Rose to the top of the bundt pan. Came out a treat.
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