LeGourmetTV Is Now Glen & Friends Cooking!Company is coming! They'll never want to leave if you put this on the table after dinner... or even as a mid afternoon coffee snack.Ingredients1 cup (250 mL) buttermilk2 eggs1 egg white1½ tsp (7 mL) vanilla2¾ cups (675 mL / 340g) sifted cake-and-pastry flour1⅔ cups (400 mL / 365g) granulated sugar2½ tsp (10 mL) baking powder2½ tsp (10 mL) ground ginger1¼ tsp (6 mL) cinnamon½ tsp (2 mL) baking soda¼ tsp (1 mL) ground cloves¼ tsp (1 mL) ground nutmeg¼ tsp (1 mL) salt¾ cup (175 mL / 180g) softened butter½ cup (125 mL / 100g) finely diced candied gingerCaramel Sauce:⅔ cup (150 mL / 150g) packed brown sugar¼ cup (60 mL / 60g) butter¼ cup (60 mL) 35% cream1 pinch saltMethod:Pre-heat oven to 350°F (180°C)In a bowl, whisk together 3/4 of the buttermilk, eggs, egg white and vanilla.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. 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. Caramel Sauce: In a saucepan, bring sugar, butter and cream to boil stirring constantly. Boil until sugar is dissolved, about 2 minutes. Pour over cake just before you serve. - Le Gourmet TV is all about food, cooking, recipes, cocktails, and more.Subscribe to our channel: https://www.youtube.com/user/legourmettvWebsite: http://www.legourmet.tvTwitter: https://twitter.com/LeGourmetTVFB: https://www.facebook.com/legourmettvInsta: http://instagram.com/legourmettvMaking Hong Kong Egg Tarts: http://youtu.be/gUdoYeG9kUA?list=UUsU15yvILBmnHPeAf4SFVaQ-~-~~-~~~-~~-~-Please watch: "
