I want to make a ginger cake with peach frosting for my boss’s birthday. I’ve found some ginger cakes that people are simply wild about, but they’re all in the realm of sticky and sort of traditional, fairly sweet gingerbread—which I love, but not what I want for this occastion. I think.* So I don’t want to use Rose’s gingerbread, either. I just want a “regular” butter cake, only ginger.
So, what I was wondering was this. What is the liklihood of something like the White Velvet Butter Cake (or a different BUTTER cake that you might suggest) and adding some ground ginger, minced stem ginger and lemon zest to it? Any ideas of quantities for two-layer 9x2” cake? Would it make more sense to make the lemon poppyseed, sans poppyseeds and replacing some lemon with ginger, as a layer cake?
I’d love any ideas! I’m okay with the frosting—I pretty much know what I’m doing there.
* As a p.s., this one has 135 ratings wtih an average of 5 stars: http://www.bbcgoodfood.com/recipes/1462/sticky-stem-ginger-cake-with-lemon-icing?pager.offset=60