This moist, spicy cake is a perfect brunch or picnic cake.
| Batter |
| 1/2 pound unsalted butter, at room
temperature |
| 2 cups sugar |
| 2 1/2 cups all-purpose flour |
| 2 teaspoons baking powder |
| 4 large eggs |
| 3 egg yolks |
| 1/2 cup milk |
| 1/3 cup grated fresh ginger |
| 1 tablespoon grated lemon zest |
| 1 teaspoon vanilla extract |
| |
| Lemon Glaze |
| 3 cups confectioners' sugar |
| 2 tablespoons lemon juice |
| 3 tablespoons white rum or water
|
| |
| 1 12-cup Bundt pan, buttered and
floured |
1. Set a rack in the lower third of the oven and preheat to 325
degrees. Butter a 10-inch Bundt pan and flour the buttered surface,
shaking out the excess.
2. Combine butter, sugar, flour and baking powder in mixer with
paddle. Beat on low speed 2 minutes. Combine remaining ingredients
and add to mixer in three additions, beating 1 minute between
each addition. Scrape batter into prepared pan and bake for about
1 hour, until cake is well risen and well colored and a knife
inserted between the edge and tube emerges clean. Place cake on
a rack in pan for 5 minutes, then unmold to the rack to cool completely.
3. For glaze, combine sugar, lemon juice and rum in a saucepan.
Stir smooth, then heat over very low heat, just until lukewarm.
Drizzle over cake with a spoon or a paper cone.
