Ingredients<br />1 cup (250 mL) buttermilk<br />2 eggs<br />1 egg white<br />1½ tsp (7 mL) vanilla<br />2¾ cups (675 mL / 340g) sifted cake-and-pastry flour<br />1⅔ cups (400 mL / 365g) granulated sugar<br />2½ tsp (10 mL) baking powder<br />2½ tsp (10 mL) ground ginger<br />1¼ tsp (6 mL) cinnamon<br />½ tsp (2 mL) baking soda<br />¼ tsp (1 mL) ground cloves<br />¼ tsp (1 mL) ground nutmeg<br />¼ tsp (1 mL) salt<br />¾ cup (175 mL / 180g) softened butter<br />½ cup (125 mL / 100g) finely diced candied ginger<br />Caramel Sauce:<br />⅔ cup (150 mL / 150g) packed brown sugar<br />¼ cup (60 mL / 60g) butter<br />¼ cup (60 mL) 35% cream<br />1 pinch salt<br /><br />Method:<br />Pre-heat oven to 350°F (180°C)<br />In a bowl, whisk together 3/4 of the buttermilk, eggs, egg white and vanilla.<br /><br />In another bowl mix together flour, sugar, baking powder, ground ginger, cinnamon, baking soda, cloves, nutmeg and salt. Place into a stand mixer and beat in butter and remaining buttermilk; then beat at medium-high speed for 2 minutes. Slowly beat in egg mixture, a little at a time, beating between each addition. Fold in crystallized ginger. <br /><br />Pour into a greased 10" (3 L) Bundt pan; run a knife through the batter to remove any air bubbles. Bake about 40 minutes or until cake tester comes out clean. Let cool in pan on a rack for 10 minutes. Invert onto rack and let cool completely. <br /><br />Caramel Sauce: In a saucepan, bring sugar, butter and cream to boil stirring constantly. Boil until sugar is dissolved, about 2 minutes. <br />Pour over cake just before you serve.
