White Gingerbread

  • Yield 10 servings

A terrific gingerbread featuring three kinds of ginger.

Mark Boughton Photography / styling: Teresa Blackburn


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



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