Name: Ginger Cake
Cook time: 20 min
Total time: 3 hr
Yield: Makes 1 large loaf cake or 3 mini-loaves
Ingredients: 10 oz stem ginger in syrup*, drained, reserving 1/4 cup syrup, and coarsely chopped (1 cup); or see cooks' note, below; 1 1/2 cups all-purpose flour; 2 sticks (1 cup) unsalted butter, softened; 1/4 teaspoon salt; 2/3 cup packed dark brown sugar; 4 large eggs, separated; 1 (8 1/2- by 4 1/2- by 2 1/2-inch) loaf pan, or see cooks' note, below

Gembertaart

Cooks' notes:

· In place of stem ginger in syrup, you can use 1 1/4 cups (7 1/2 ounces) coarsely chopped crystalized ginger. Pulse in processor with 1/4 cup flour (instead of 1/2 cup flour, as above) and substitute light corn syrup for the ginger syrup. · You can make cake in 3 (5 3/4- by 3- by 2-inch) mini-loaf pans. Bake 45 to 50 minutes. · Cake is better the day after it's made and keeps 5 days. Cool completely, then wrap in plastic wrap and store at room temperature.

Recipe notes

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