Seems we're all playing the same song.
3-ginger (fresh, ground and crystallized) gingerbread really hits the spot. I think the crystallized ginger makes the difference.
Have made this cake countless times and it's both good and reliable. Also flexible - you can play with the fat or the flour (oil or butter, whole wheat or white flour). From New London Inn in New Hampshire, published in 1990s, now available at
forums.finecooking.com/cookstalk/baking/gingerbread
While not a recipe, I often make bran muffins and add at least a cup of diced candied ginger instead of raisins. Adding some grated fresh ginger to the batter could amp it up. The flavor combo is awesome! I usually base the muffins on the recipe on the back of the Bob's Red Mill wheat bran bag and I modify it with a bit of yogurt.
i don't have it available, but i once made a wonderful gingery cake with 3 forms of ginger....fresh grated or juice of, powdered and candied. this is the zippiest cake. look for it as i can't remember where i saw the recipe. it was wonderful.
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3-ginger (fresh, ground and crystallized) gingerbread really hits the spot. I think the crystallized ginger makes the difference.
Have made this cake countless times and it's both good and reliable. Also flexible - you can play with the fat or the flour (oil or butter, whole wheat or white flour). From New London Inn in New Hampshire, published in 1990s, now available at
forums.finecooking.com/cookstalk/baking/gingerbread