We at The Home Bakers (THB) are baking our 36th cake from
Ginger-Duo Gingerbread with cream cheese frosting topped with
So its a Trio afterall!
|Active Time: 10 Minutes, Total Time: 45 Minutes, makes one 9-inch cake|
With fresh, ground, and candied ginger, this cake exudes a zingy spiciness for a perfect mating with a cappucino, a mocha, or a Viennese Roast coffee.
Preheat the oven to 375 degrees F.
Grease and flour a 9-inch springform or round pan.
In a large bowl, mix together the butter, fresh ginger, honey, and molasses. Mix in the yogurt and egg until smooth.
In a separate bowl, stir together the flour, baking soda, salt, ground ginger, mustard, allspice, and cinnamon.
Add to the batter and mix until blended. Pour into the prepared pan and sprinkle with candied ginger.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool 5 minutes on a rack, then turn it out onto the rack.
Serve warm or at room temperature, cut in wedges, and topped with whipped cream, if desired.