Fantastic! Double Ginger Sour Cream Bundt Cake

Sounds delicious, Traca, and I predict wigs will be adding it to one of her dessert-making ventures

soon.

 
This is a big WOW! {{{and what did I do wrong....}}}}

This is a delicious cake with a very bold flavor and I can report it goes fantastic with a cup of coffee in the morning! The cake itself wants to be a very nice but boring little thing but that crystallized ginger says...Oh no you don't! You had better be a fan of candied ginger or just keep walking by. It's bold and up front for sure. I skipped the strawberries also but I'm sure they would be fantastic. We just like to have a little something to have with our coffee first thing in the morning and this works very nicely. Now, the what did I do wrong? The crunch from the raw sugar wasn't real prominent and I really want that. I think I buttered the pan liberally and the sugar coating was really heavy but it just seemed to disappear. There is spots of it and it's perfect but most of it just seemed to melt away. What did I do wrong?

 
Pat-NoCal, you are RIGHT! I have crystallized ginger on hand so what a perfect

recipe for me to try out on the masses at my monthly dessert gig. The strawberries will be a great little side for each slice. Thanks to Traca for posting this! I'm printing off the recipe now along with all the comments & reviews so I can read through everything thoroughly.

 
Not sure what you mean Angie but Fl is humid. However, we run AC

24/7 so the house isn't humid. And it came out of the pan after baking like that. I only prepared the pan with the butter and sugar just before adding the batter.

 
Yes, Raw. I've been using it since my first trip to Jamaica and had

it in my coffee. I use it for everything!

 
Yea, I know. I just can't see why? The sugar is at the bottom

of the cake, which would have been the top of the pan when it was baked, about 1" wide. The rest of it is sweet but no crunch and the crunch is really nice. Thanks though.

 
Traca, THANK YOU for this REC! I made 3 cakes last night and served them today & they were very

well received. I downed a slice myself, and it was delicious! I also made the strawberry topping, and it went SUPER with this cake. I did hold back on the ground ginger (I used 2 tsp per cake) since my crowd was made up of seniors, and I wasn't sure if 4 tsp would be overpowering along with the crystalized ginger as well as the gingerroot. The 2 tsp amount seemed fine to me. I sliced the cakes into 16 pieces, and a double recipe of the strawberry topping worked out perfectly for putting a few berries on each serving. As suggested, I also sliced & sprinkled fresh mint leaves over the top of each portion. Nice presentation. I'm so glad you recommended this recipe to us. I've been making desserts for this same group since January of this year, and this is the first time I baked something that was brand new to me. I figured that by now they trusted my dessert-making skills, and I, in turn, trust everyone here with their recipe recommendations so it was a win all the way around.

 
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