How to make it

  • Preheat oven to 325.
  • Butter 10-12 c. tube pan, including the center tube. Shake out excess.
  • In a small cup, mix the rind and juice. Grate the fresh finger and add it to the lemon juice mixture. Sift together the flour, baking soda, baking powder, salt and pepper and set aside.
  • Using electric mixter, beat the butter until soft, add sugar and beat for a minute. Then add the eggs one at a time.
  • On low speed add the sifted dry ingredients alternating with the buttermilk. Remove from the mixer and stir in lemon and ginger mixture.
  • Turn into prepared pan and smooth the top. Place in the bottom third of the oven and bake for 1 hour and 15-20 minutes at 325 until it tests done.
  • Cool the cake in the pan for 10 minutes, then invert onto a rack over a large piece of foil to catch glaze.
  • Prepare the glaze when you put the cake in the oven. Stir juice and sugar together and let stand while the cake is baking.
  • When the cake is removed from pan, stir the glaze and brush the glaze all over the cake - including the center hole. The cake will absorb all the glaze. Be sure to use any glaze that collects on the foil, too.
  • Let stand until completely cool.
  • NOTE: When the cake is cool, cover completely with plastic wrap. Letting it age one or two days allows the flavors to mellow.

Reviews & Comments 3

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  • borinda 11 years ago
    If Maida tells you it's good we know it is great! Her recipes are fail-safe and sublime. Great to find another Maida Heatter devotee here.
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    " It was excellent "
    mamalou ate it and said...
    Sounds like a very interesting cake. Have to try this one!
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  • rottman 11 years ago
    Sounds delicious. I just don't do well with cakes. Enjoy eating them as much as the next fella. Just not a baker...

    Thanks for the post.
    Was this review helpful? Yes Flag

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