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
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Steps
1
Heat oven to 325°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
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.
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.
4
In small bowl, stir frosting ingredients until well blended. Spoon over cake. Store loosely covered.
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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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Nutrition Facts are not available for this recipe
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