Nothing warms a room quite like a warm oven. Make something special for birthdays, anniversaries, or an after-dinner snack with baking recipes sent right to your inbox.
1/2 cup finely chopped crystallized ginger (about 2 1/2 oz)
Frosting
1 cup powdered sugar
1/2 teaspoon grated fresh lemon peel
4 teaspoons fresh lemon juice
Instructions
Step 1
Heat oven to 325°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
Step 2
In large bowl, beat cake mix, water, oil, sour cream, ground ginger and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in crystallized ginger. Pour batter into pan.
Step 3
Bake 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Place cooling rack or heatproof serving plate upside down on pan; turn rack and pan over. Remove pan. Cool completely, about 1 hour.
Step 4
In small bowl, stir frosting ingredients until well blended. Spoon over cake. Store loosely covered.
Recipe Tips
Check your produce department for clear plastic bags of crystallized ginger. Buying ginger this way costs much less than buying it in a jar from the spice section.
Garnish with additional crystallized ginger. (If you purchase a 3-oz package, there will be 2 tablespoons left over for this.)
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