White Gingerbread

Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 10 servings


Cooking spray
1/3cup butter, softened
1cup sugar
2 eggs
1/2teaspoon vanilla extract
1teaspoon ground ginger
2teaspoons finely grated fresh ginger
1/2teaspoon ground cardamom
1cup all-purpose flour
1teaspoon baking powder
1ounce crystallized ginger, chopped
1teaspoon turbinado or granulated sugar
1/4teaspoon ground cinnamon


  1. Preheat oven to 350F. Coat an 11-by-7-inch baking dish with cooking spray.
  2. Cream together butter and sugar until fluffy. Beat in eggs and vanilla, ground and fresh ginger, and cardamom.
  3. Sift together flour and baking powder. Add to butter mixture and beat well. Scrape into prepared pan. Sprinkle crystallized ginger pieces over batter.
  4. Combine turbinado sugar and cinnamon and sprinkle over batter. Bake 25 to 35 minutes. The cake will be chewy, golden and fragrant and an inserted toothpick will test clean.

Variation: Place thin slices of a peeled apple over cake, along with crystallized ginger, before sprinkling with the cinnamon-sugar mixture.

Recipe by Crescent Dragonwagon