Fresh Ginger Cake

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Complicated to be sure, but the incredible texture of this gingerbread (the brown sugar delivers an amazing crust combined with the moistness with the incredible flavor in the bite of ginger brought out by the citrus peel (I sometimes use lime or orange as well as the lemon if its around makes this the best gingerbread/ginger cake recipe I've tried- and I've literally tried well over a dozen in my quest for the ultimate.

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Oops...I stand corrected, there is an oven temp. I missed it, but I guessed right! And I still had the cake in the lower third of the oven. Oh well, it still didn't help. This recipe is still in need of a fix!

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I love ginger, but I would have done much better to make molasses cookies (or something, anything else rather than this cake. More flour? Most definitely, but that's not even going to save this one. If you want a cake that bubbles and explodes like a volcano and never gets done...well this one is for you! Just read through the recipe and decide for yourself. Hmm...missing oven temp...the last of many clues that Ms. Braker is just slightly off on this one. As far as awful recipes are concerned, this one literally takes the cake!

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when I found it in a British Newspaper in an article on the Historic Trust Houses and their most popular recipes and still do. Well worth making because the fresh ginger gives a wonderful flavor.