Tillie’s Ginger Cake

Ingredients

4 cups all-purpose flour
2 cups sugar
1 1/4 cup cold butter (2 1/2 sticks), cubed
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup plus 2 tablespoons buttermilk
1 1/4 teaspoons baking soda
2 eggs, room temperature
1/4 to 1/2 cup confectioners’ sugar for garnish (optional)

Preparation

Preheat oven to 350° and grease a 12-inch cast iron skillet or a 9×13 baking pan.
Create a crumb mixture by mixing all of the flour and sugar together in a large mixing bowl, cutting in butter. Reserve 2 cups of this mixture.
Create a crumb mixture by mixing all of the flour and sugar together in a large mixing bowl, cutting in butter. Reserve 2 cups of this mixture.
In same bowl mix in the rest of batter ingredients.
In same bowl mix in the rest of batter ingredients.
Sprinkle half the reserved crumb mixture into the pan and then carefully pour the batter on top. Pour the rest of crumb mixture on top and bake for 35 minutes or until a knife inserted in the middle comes out clean.
Sprinkle half the reserved crumb mixture into the pan and then carefully pour the batter on top. Pour the rest of crumb mixture on top and bake for 35 minutes or until a knife inserted in the middle comes out clean.
Dust with powdered sugar to finish (optional). Cut into 2-inch squares.

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