This is the most delicious ginger cake I ever tried! I used a gluten free flour mix of 1 c white rice flour, 1/3 c sweet rice flour, 1/3 c tapioca starch, 1/3 c millet flour and 1 tsp. xanthan gum and it turned out perfectly. Also I used only about 1/2 cup brown rice syrup and 3/8 cup molasses and skipped the sugar - it was still plenty sweet for me, just perfect. I'm sorry I can't use confectioner's sugar for decoration, but it tastes fantastic without! I'll for sure make this again. Thanks for sharing! Made for Comfort Cafe Snowqueen's Round 2010.
What a lovely ginger cake Mike. We enjoyed this rich, dark, spicy treat very much. I adore crystallized ginger, it adds such depth to dishes. A quick and easy to make cake that I will be making again...and its good for you too. Thank you so much for sharing.
A quite lovely cake, though less 'gingery' than I anticipated. I used a pretty stencil and 10x to make a design on the top. Served whipped cream on the side. Thanks again, mikekey!
The ginger flavor in this was perfect, I really loved it.
This was very nice with a very spicy ginger flavor. I followed the recipe to the letter, but the cake sank in the middle quite a bit. The unfortunate appearance did not affect the taste though! Thanks for the recipe!
Aside from the fact of this cake being low-fat this was very good, I did not have any crystallized ginger on hand so I increased the ginger powder to 2 teaspoons, thanks for sharing Mikekey!...Kitten:)
This was another lovely dessert from mikekey. It was soft, moist and has a nice mild ginger flavor. I was expecting it to have a stronger flavor and will add more crystallized ginger the next time I make it. That stuff is yummy! A quote from a 10 year kid who tried it, "Delicious beyond all words!". The only change I made was half way through making the batter I realized I only had 2/3 cup of dark molasses left...so I filled the rest with dark Karo. Thanks for another wonderful recipe mikekey! Made for Holiday Tag.