The secret to a really gingery ginger cake is to use three kinds of ginger: fresh, ground and crystallised. Serve warm with ice cream if desired.
I have looked high and low...experimenting with various gingerbread recipes, and finally I have found this one! It is wonderful! The taste is superb and so is the moist texture. It might look like a lot of work, but it's not, and any work is WELL worth it!! - 31 May 2002 (Review from Allrecipes USA and Canada)
Very nice! I made this as a cake for a cake walk fundraiser we are having next week, so I made in an angel food bundt pan. I also don't have fresh ginger so I just used two teaspoons of ground ginger total. I don't remember if crystalized ginger and candied ginger are the same (I think not, but like I said I can't remember) but I have candied, so I used that. I didn't have enough molasses, but I used the amount I had (at little over 1/2 c I think). I set a little bit of the batter aside and made a cupcake so I could try. So good! I really like this gingerbread taste. Thanks for the recipe! - 25 Jul 2009 (Review from Allrecipes USA and Canada)
I thought this was really good! I loved using three types of ginger. I had a golden delicious apple on hand and so I diced half of it and added it in. It was a pleasure to make and to eat. Thank you for sharing this recipe; I intend to bake it again. - 11 Mar 2009 (Review from Allrecipes USA and Canada)