3 hours ago, Tropicalsenior said:Yesterday I made the Sparkling Gingerbread Cake. I like a strong Ginger flavor and it seems like this one probably would have it. Wow, oh boy did it ever. It calls for a tablespoon each of fresh and powdered Ginger and a quarter cup of crystallized ginger. My fresh ginger had quite a bit of a bite as did the crystallized ginger that I had made by @liuzhou's recipe. I must say that it is the first time that I have taken a bite of cake and had it bite me back. This recipe is a keeper.
Mr. Kim will love this. Thanks for posting the link. His favorite cookies that I make also use all three sorts of ginger. I got that book from the library and it is definitely going on my wishlist.
