Moist Ginger Cake
"Not a dark and spicy gingerbread, this pale gold cake contains the sweet bite of candied ginger. Stem ginger in syrup is very common in Irish pantries, though it can be a bit more challenging to find in America. Look for plain dry candied ginger (the kind rolled in a little sugar), which can be easier to find, and substitute a cupful of it, chopped. If you use candied ginger and ginger in syrup, keep an eye on the cake toward the end of the baking time. You may want to reduce it by a few minutes to keep the cake from drying out...."
INGREDIENTS
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1/2 cup butter, softened
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1 tsp. baking soda
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3/4 cup dark brown sugar
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1 tsp. ground ginger
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3 eggs
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1/2 cup buttermilk
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1 1/2 cups all-purpose flour
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1 cup chopped stem ginger in syrup, chopped into medium dice
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