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Epicurious
Gourmet

Ginger Cake

4.7

(9)

Gembertaart

Cooks' notes:

· In place of stem ginger in syrup, you can use 1 1/4 cups (7 1/2 ounces) coarsely chopped crystalized ginger. Pulse in processor with 1/4 cup flour (instead of 1/2 cup flour, as above) and substitute light corn syrup for the ginger syrup. · You can make cake in 3 (5 3/4- by 3- by 2-inch) mini-loaf pans. Bake 45 to 50 minutes. · Cake is better the day after it's made and keeps 5 days. Cool completely, then wrap in plastic wrap and store at room temperature.

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