I had some Crystallized Ginger left and a lemon cake mix so made this cake from cookbook Betty Crocker Super Moist Cakes. The cake turned out great and set me to remembering when cake mixes first came out on the market. Our Home Ec Teacher, Mrs Nestande, had us figure out the cost of a cake mix compared to a cake made from scratch, the cake mix came out cheaper.
She was a great teacher and we learned so much more from her than cooking. How to do a budget, clean a house, we also took sewing for at least half of the year. My senior year in high school she help me make a lined tailored suit. Even the boys took some Home Ec classes. Unheard of in the fifties.
If you can, buy the Crystallized Ginger in the produce section of your store. Usually cheaper than the small bottles in the Spice aisle.
LEMON GINGER BUNDT CAKE
1 box lemon cake mix
¾ cup water
½ cup vegetable oil
1/2 cup sour cream
1 teaspoon ground ginger
3 eggs
½ cup finely chopped crystallized ginger (about 2 ½ ounces)
FROSTING
1 cup powdered sugar
½ teaspoon grated fresh lemon peel
4 teaspoons fresh lemon juice
- Heat oven to 350°. Generously spray 12 cup fluted tube cake pan with baking spray with flour.
- In medium bowl, beat cake mix, water, oil, sour cream, ground ginger and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in crystallized ginger. Pour batter into pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Place cooling rack or heatproof serving plate upside down on pan; turn rack and pan over. Remove pan. Cool completely about one hour.
- In small bowl stir frosting ingredients until well blended. Spoon over cake. Store loosely covered at room temperature.
I bet that was a good combination with the lemon and ginger.
ReplyDeleteIt really is. The Crystallized Ginger has a flavor different from Ginger Root yet still is ginger and goes well with lemon.
DeleteI wish that they still taught Home Ec in school. Even some of the guys (jocks, no less) took this class.
ReplyDeleteYes, our son made yeast bread for his home ec. final exam in the 90's...I took shop class when the boys took cooking and sewing, a good exchange.
DeleteYou left out the sour cream in the recipe, however, it is mentioned in the directions.
ReplyDeleteI loved Home Ec. classes and my teachers. I made both of my sons take Home Ec. so they were more prepared to take care of themselves ... both ended up being excellent cooks!
Marcia, So glad you caught that. You were the only one who seems to have and I thought I had been careful. Shows sometimes you should not edit your own work. I can only hope not too many tried it before the correction, which I have done. Thanks again.
DeleteI loved Home Ec! Until a couple of years ago I didn't realize that many schools don't offer it any more. Your tailored suit sounds like quite an accomplishment! Did you get a lot of use from it?
ReplyDeleteIt's surprising to know that a mix is more economical than a cake made from scratch.
I have a bottle of crytalized ginger that came freew a spice order. This recipe sounds like a great use for it! As well, lemon cakes are my son's favorite.
I did wear it quite a lot. It was a tailoring project as both of us had learned to sew when we were younger. The simpler projects were too easy. It turned out quite well and in later years I made tailored blazers for my family. Lemon anything is my favorite.
DeleteI think that qualifies you as an advanced seamstress, Myrna. I made most of my clothes in junior high and high school, but never anythign tailored. I miss shopping for patterns, fabric and the actual sewing. Perhaps in retirement . . .
ReplyDeleteI have found that as I grow older I do less sewing, mostly hemming and mending. Fabric and patterns have become expensive and we no longer have a Fabric store near us. I did however sew more when I first retired and my Grandchildren were young.
DeleteWe made this cake last weekend. I wasn't able to get the cake mix brand that I prefer. I think there was less lemon flavor with the band I got. My mom suggested that next time we replace at least some of the water with bottled lemon juice.
ReplyDeleteWe liked the addition of sour cream and ginger pieces. Will make this again! Thank you!
That sounds like the way to go if you want more lemon flavor. Or some lemon zest if you have it added to the cake batter.
DeleteLemon zest is a good idea!
ReplyDelete