Triple-Ginger Gingerbread

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Triple-Ginger Gingerbread

For those who just can’t get enough ginger … This sophisticated version of an old favorite makes a pretty gift, too.

Total Time: 40
Yield: 8-10 servings


  • 2 tablespoons peeled, finely grated fresh ginger
  • 2 tablespoons triple sec or other orange liqueur
  • 2-1/4 cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground dried ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick, or 8 tablespoons) unsalted butter, plus extra for greasing
  • 1 cup tightly packed dark-brown sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1/3 cup candied ginger, finely diced
  • Whipped cream


Heat oven to 350°.
Butter a 2-quart Bundt pan generously and set aside.
In a small bowl, combine ginger with triple sec.
Into a medium-size bowl, sift together dry ingredients until thoroughly combined.
In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in eggs.
Add buttermilk and flour mixture in thirds, alternating, to creamed butter/egg mixture, beating well after each addition. Then stir in candied ginger and ginger/triple sec mixture.
Pour batter into Bundt pan and bake until cake shrinks from sides and a toothpick inserted into the cake emerges clean, about 45 minutes.
Turn out and cool on a wire rack. Serve as thin slices with a dollop of whipped cream.

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