For a large part of my life my mom made a gingerbread cake that had a tart lemon glaze topping. Mom is 89 and doesn't remember the recipe any longer. The cake was delicious but I remember it as always being a bit dry, it probably would've been improved by the addition of sour cream. It did not contsin cinnamon. I know my mother would not have used more than 2 eggs in a cake because she never did, lol. If a recipe called for 6 eggs she'd use 2 and claim any disappointing results were from it being a lousy recipe. The only exception to the 2 eggs per recipe rule was that she would use 4 eggs to make a quiche,, a skimpy quiche.. lol Mom grew up during the depression and despite growing up on a farm with plenty of almost everything the rationing really had a lifelong impact on her. Mom was always one to give us one egg, one sausage link or 2 slices of bacon at breakfast and one slice of toast. She monitored every morsel of food on our plates and if you went in the kitchen she wanted to know why, you had to ask before you could eat something. We were allowed to have a slice of white bread and margarine with our skimpy dinners. I was very happy once I was on my own and could have seconds if I wanted. When my mother visited once and saw me put several slices of lunch meat on each sandwich I made she commented about it being way too much and when she saw me use almost an entire can of tuna to make my son a tuna sub she was visibly distressed, she told me she made 4 sandwiches per can of tuna, I told her that I knew that but we liked more and it was OK I could afford it and we were not overweight so no worries, it was fine. I think the great depression really did have a long lasting impact on many of the people from my mother's generation.
I had a childhood neighbour like your mother. She expected her children to eat like she had in England during and after the war. Everyone (neighbors, teachers, lunch lady) was always offering the children food. My friends' dad brought home fish from work, so they didn't get other meat unless it was a holiday. In gym my friend had to use the wrestling mat for sit ups because she was so skinny. We had plenty in comparison, and I know we qualified for free lunch and government cheese and peanut butter for a few years!
My parents were also Depression survivors and also from poor immigrant families. My mother was incredibly frugal, bargained at grocery stores for bruised fruit, bought everything on sale. But when it came to food, we always were presented with more than enough, nothing expensive, but as much as we wanted whenever we wanted (every leftover was put to use). I think it’s cultural- Jewish families (and Italian and Chinese) view food as central to families. Skimp on every else, but overfeed the kids. And that’s even more so because my poor dad grew up literally hungry because they were so poor.
I relate to this. So many people grew up like this. I even had a friend whose mom would save the water from canned vegetables to put in the Friday night leftovers stew. My dad’s mother, on the other hand, always had tons of food for us kids. All homemade. Noodles, bread and gravy, veggies from the yard…no sweets, and she bartered and foraged for a lot of things she needed. They lost their farm in the depression, but you would never had known how poor we were based on the bounty she put on the table every day.
My dad made a sauce he called lallydope to pour over gingerbread cake. It was just lemon juice and zest, water, sugar, butter, thickened with corn starch. The cake was always served hot from the oven in little bowls with the hot sauce poured on and if we were really lucky, a dollop of cool whip, or whipped cream on top. Delicious memory I recreated for my family. The kids still love it.
Fresh peaches are coming into season in my neck of the woods This cake would be perfect topped with fresh sliced peaches and whipped cream. Yum, yum! 🍑
@Dugbo • Townsends did a recipe (I don't remember how long ago) that called for the eggs to be whisked for at least one hour. The eggs were the only leavening.
My grandma would call that gingerbread and she would serve it with a dollop of whipped cream on holidays or Dream Whip if it was after a regular family meal! LOL! As a kid, I never cared which topping it had, as long as it had topping.
Try cream cheese frosting, or chocolate hummus. The gingerbread cookies I get every once in awhile are delicious with chocolate hummus! But I had leftover frosting from my banana garbanzo bread, and I had used the hummus up on strawberries and cinnamon butter sweet potatoes.
I made this recipe and added a generous tsp of grated ginger. Super moist, with that deep molasses sweetness. My vision was to make whoopie pies with a maple brown sugar frosting but most of the whoopie cakes refused to come out of the pans. Used the last quarter of the batter in a 9 inch cake pan and it turned out great with the frosting. My guinea pigs all raved! Thanks to Glen and Mrs Dudley! It's a keeper😊
I have been looking for a cake like this! I’m addicted to Starbucks’ Christmas ginger loaf, but all the recipes I have found that supposedly recreate it just don’t. I figured some kind of pound cake would be perfect, and want to add both fresh and crystallized ginger to the mix. This is “some kind of pound cake” and will certainly be rich enough for what I want, plus giving it to me all year round instead of one month at the end of the year. Plus, any ginger cake is a good cake, so I win all ways. Thanks very much!
In total agreement. Since I love ginger and Julie suggested it, I’ll increase the ginger and chop up some crystallized ginger to fold in too. I’m always surprised at people who don’t gravitate to spice cakes.
At the L. A. County Fair we used to get warm gingerbread with a dollop of whip cream that would just start to melt as you were eating it. Your cake looked great! Thanks.
Oh my goodness, that looks absolutely delicious. I love gingerbread cakes and cookies, they remind me of fall and the holidays. I love a hot, spicy ginger for cookies and cakes. I just stocked up on a fresh supply of spices for the holidays. I got a couple of different varieties of cinnamon from Frontier Co Op, their selection is really nice and not too expensive. They have several different forms of ginger also.
Thanks for the interesting tidbit about how there were hints of impending financial trouble ahead of time. I have always been given to understand it came more or less from out of the blue. The fantastic extra info you put in adds so much to recipes. Makes me enjoy even the ones I would never dream of trying.
I use the wrapper from the butter to wipe the inside of the measuring cup for honey or molasses. But XO does have a great measuring cup that basically cleans out the inside of the cup while pushing the honey out.
i generally beat my eggs a bit before adding to nearly everything i make that calls for eggs because it just does allow them to mix in better. i was thinking...whoa that's alot of b sugar but...this cake looks fabulous and i DO love molasses and ginger in a cake!
I wonder if the purpose of the soda is to balance the acidity fron the molasses to keep the flavor balanced (like when you make buttermilk biscuits but don't add any baking soda to neutralize the acidity). This cake looks like it would work well with ice cream like, whipped cream, or applesauce, though I am looking at that and going, "I wonder how cream cheese icing would work on that cake?"
Sounds like a wonderful cake. Here in Denmark we don’t have molasses so I don’t know what to substitute it with. I have some spring honey from my bees, I’ll try that.
Can you get treacle? It’s a slightly lighter, thicker product but I (in Scotland) always use treacle when a US recipe calls for molasses, and get good results.
If it wasn't so scorching hot outside, I'd definitely try this cake out. Must write down the recipe and poke it in my cookbook for later. Thanks Glen 😊
@@virginiaf.5764 I like to poke recipes I want to try into my own personal cookbook. Once I try and like the recipe, then it gets written in the book itself. I agree though, a screenshot would be easier lol I have my grandmother's cookbooks now and she did the same thing...lots of bits of papers tucked in here or there, all in her handwriting. I'm thinking someday someone will appreciate my little collection of recipes and cooking notes like I do with my Nan's. That, or they'll go in the trash when I'm dead and gone. Either way, I like writing the recipes out for some reason. Hope you are doing well and take care.
yum ginger molasses....if you want more ginger there are some wonderful ginger jams you could spread on it.....all the best to jules glen and my fellow commentators JIM Oaxaca (I made a chinese ginger sesame cake for my June Birthday)
How did you make it dairy free? Did you just leave out the sour cream or replace it with something else? My grandson is allergic to dairy (and egg, soy, and most nuts) and I would like to try this. Maybe I could sub plant-based yogurt?
Not sure if this is a new camera angle or if I've just missed it before, but I really appreciated the shot looking right into the mixer as it's running. That's pretty much how I see if when I'm the one cooking, so it's nice to have a direct shot for comparison.
when i was a young railroader, working as a fireman, the old engineer that i fired for would occasionally bring a little small loaf cake that his wife would make... he called it a conductors cake, and it would last four or five days and still be good....his wife would wrap it in brown paper from a grocery sack and tie it up with string....sometimes it would have a powder sugar icing , sometimes not....i believe that it had oatmeal in it and it had a cinnamon flavor....i have looked many times for the recipe but never yet found it....if you have it or can find it i would be eternally grateful if you would share it with us.... he told me once that the women in the canteen in North Platte Nebraska would make them for the soldiers who passed through on troop trains.during W.W.2 because the cake traveled well and lasted a long time...
Oh I want to put fresh ginger and crystalized ginger in this. I have come to love ginger cake, but I like it hot/spicy. If you don't have sour cream, plain yogurt is a good sub.
Those eggs whip up so beautifully even though you do that by hand. I guess that's the power of the copper bowl. How long did it take? And why do you never grease your measuring cup before pouring in molasses?
If there’s a fat like melted butter or oil in a recipe, I just try to measure them in the same utensil I plan to use for the honey or molasses. It needs a soft dusting of powdered sugar- not a lot, just a light dusting
Made this today in a tube pan. Needed 10 more minutes in them oven to bake through. Covered the top with tinfoil so as not to burn during the extra time. If it comes out ok (we are waiting for it to cool and then have it with tea) I would like to try putting dehydrated chopped dates and or golden raisins in them next one.
When trying a new recipe I usually weigh all the ingredients. That way if I like it I can just dump it straight in the mixing bowl while using grams as my measure next time. Less clean up and more consistent product.
For a large part of my life my mom made a gingerbread cake that had a tart lemon glaze topping. Mom is 89 and doesn't remember the recipe any longer. The cake was delicious but I remember it as always being a bit dry, it probably would've been improved by the addition of sour cream. It did not contsin cinnamon. I know my mother would not have used more than 2 eggs in a cake because she never did, lol. If a recipe called for 6 eggs she'd use 2 and claim any disappointing results were from it being a lousy recipe. The only exception to the 2 eggs per recipe rule was that she would use 4 eggs to make a quiche,, a skimpy quiche.. lol
Mom grew up during the depression and despite growing up on a farm with plenty of almost everything the rationing really had a lifelong impact on her. Mom was always one to give us one egg, one sausage link or 2 slices of bacon at breakfast and one slice of toast. She monitored every morsel of food on our plates and if you went in the kitchen she wanted to know why, you had to ask before you could eat something. We were allowed to have a slice of white bread and margarine with our skimpy dinners. I was very happy once I was on my own and could have seconds if I wanted. When my mother visited once and saw me put several slices of lunch meat on each sandwich I made she commented about it being way too much and when she saw me use almost an entire can of tuna to make my son a tuna sub she was visibly distressed, she told me she made 4 sandwiches per can of tuna, I told her that I knew that but we liked more and it was OK I could afford it and we were not overweight so no worries, it was fine. I think the great depression really did have a long lasting impact on many of the people from my mother's generation.
I had a childhood neighbour like your mother. She expected her children to eat like she had in England during and after the war. Everyone (neighbors, teachers, lunch lady) was always offering the children food. My friends' dad brought home fish from work, so they didn't get other meat unless it was a holiday. In gym my friend had to use the wrestling mat for sit ups because she was so skinny.
We had plenty in comparison, and I know we qualified for free lunch and government cheese and peanut butter for a few years!
Thanks for sharing, Hanna and Joan.
My parents were also Depression survivors and also from poor immigrant families. My mother was incredibly frugal, bargained at grocery stores for bruised fruit, bought everything on sale. But when it came to food, we always were presented with more than enough, nothing expensive, but as much as we wanted whenever we wanted (every leftover was put to use). I think it’s cultural- Jewish families (and Italian and Chinese) view food as central to families. Skimp on every else, but overfeed the kids. And that’s even more so because my poor dad grew up literally hungry because they were so poor.
I relate to this. So many people grew up like this. I even had a friend whose mom would save the water from canned vegetables to put in the Friday night leftovers stew. My dad’s mother, on the other hand, always had tons of food for us kids. All homemade. Noodles, bread and gravy, veggies from the yard…no sweets, and she bartered and foraged for a lot of things she needed. They lost their farm in the depression, but you would never had known how poor we were based on the bounty she put on the table every day.
My dad made a sauce he called lallydope to pour over gingerbread cake. It was just lemon juice and zest, water, sugar, butter, thickened with corn starch. The cake was always served hot from the oven in little bowls with the hot sauce poured on and if we were really lucky, a dollop of cool whip, or whipped cream on top. Delicious memory I recreated for my family. The kids still love it.
I love ginger snaps and gingerbread cookies
Fresh peaches are coming into season in my neck of the woods This cake would be perfect topped with fresh sliced peaches and whipped cream. Yum, yum! 🍑
ginger and peaches is pretty amazing
I must make this!!! With my gingerbread, I'll melt lemon curd and pour it over. Delish!
That sounds really yummy. I think I'd put it in a bundt pan and add some candied ginger to the batter.
That sounds yummy too!!
Maybe after buttering the pan add some sugar and powdered ginger.
Great idea! I have some ginger leftover from my ginger fermented honey. This would be a great use for it.
Yes… Definitely!
Beating with a wooden spoon for 1h30m ? no wonder you needed 4 maids!
Great Episode, Happy Sunday Morning to Glen and Friends!
“Come on Bernadette your turn”
@Dugbo • Townsends did a recipe (I don't remember how long ago) that called for the eggs to be whisked for at least one hour. The eggs were the only leavening.
Maybe it was a punishment for naughty maids?
The cake looks great and that is the first time I have ever seen molasses come out of the fridge.
My grandma would call that gingerbread and she would serve it with a dollop of whipped cream on holidays or Dream Whip if it was after a regular family meal! LOL! As a kid, I never cared which topping it had, as long as it had topping.
Try cream cheese frosting, or chocolate hummus. The gingerbread cookies I get every once in awhile are delicious with chocolate hummus! But I had leftover frosting from my banana garbanzo bread, and I had used the hummus up on strawberries and cinnamon butter sweet potatoes.
Mrs. Dudley needed a nice, warm lemon pudding to spoon over her cake. ♥️
or a tasty orange curd!
I made this recipe and added a generous tsp of grated ginger. Super moist, with that deep molasses sweetness. My vision was to make whoopie pies with a maple brown sugar frosting but most of the whoopie cakes refused to come out of the pans. Used the last quarter of the batter in a 9 inch cake pan and it turned out great with the frosting. My guinea pigs all raved! Thanks to Glen and Mrs Dudley! It's a keeper😊
Here in the southern US we generally use a tubed cake pan for pound cakes of all types. This looks like the perfect amount of batter to fill one.
I was fussin’ at him the entire time…tube pan, Glen!!
Ha! Here I am in Oaxaca, Mexico with Glen and Julie watching TH-cam. That ginger pound cake looks delicious I have added to my saves.
I have been looking for a cake like this! I’m addicted to Starbucks’ Christmas ginger loaf, but all the recipes I have found that supposedly recreate it just don’t. I figured some kind of pound cake would be perfect, and want to add both fresh and crystallized ginger to the mix. This is “some kind of pound cake” and will certainly be rich enough for what I want, plus giving it to me all year round instead of one month at the end of the year. Plus, any ginger cake is a good cake, so I win all ways. Thanks very much!
In total agreement. Since I love ginger and Julie suggested it, I’ll increase the ginger and chop up some crystallized ginger to fold in too. I’m always surprised at people who don’t gravitate to spice cakes.
My favorite part of Sundays!!!
Oh, hurrah! A recipe from my preferred time period for cookbooks (1900-1960). Thanks, Glen! This is going on my list to make.
I might add some ground fresh ginger to this mix. But I honestly cannot wait to try this.
This is very similar to what I'd call Gingerbread Cake and I love it. I use golden syrup instead of molasses here in Australia.
This looks great! Thanks for finding this, can't wait to try to make it this fall when the weather cools.
At the L. A. County Fair we used to get warm gingerbread with a dollop of whip cream that would just start to melt as you were eating it. Your cake looked great! Thanks.
I WANT TO EAT THAT!🤤
Yes, indeed. Thank you, Mrs. Dudley.
Oh my goodness, that looks absolutely delicious. I love gingerbread cakes and cookies, they remind me of fall and the holidays. I love a hot, spicy ginger for cookies and cakes. I just stocked up on a fresh supply of spices for the holidays. I got a couple of different varieties of cinnamon from Frontier Co Op, their selection is really nice and not too expensive. They have several different forms of ginger also.
Yes. This ginger cake would be great for Christmas. I'm going to try it for the upcoming Holidays.
Enjoyed the video and also your Glens Hanger videos. The Cessna has come a long way and looking forward to you and Julie's flying adventures.
Bet this recipe would bake up perfectly in a bundt pan. Glenn is AWESome !
I love the history
Thanks
Thanks for the interesting tidbit about how there were hints of impending financial trouble ahead of time. I have always been given to understand it came more or less from out of the blue. The fantastic extra info you put in adds so much to recipes. Makes me enjoy even the ones I would never dream of trying.
I use the wrapper from the butter to wipe the inside of the measuring cup for honey or molasses. But XO does have a great measuring cup that basically cleans out the inside of the cup while pushing the honey out.
Thanks Glen, I've been looking for a tasty gingerbread cake. And Thanks, Mrs. Dudley.
I liked the video 13 Million. Billion, Trillion times
🤗😋I only hope and 🙏mine turns out looking as good🤣Thank you❤
I always use a tube pan with removable bottom for pound cakes. This is much deeper than your pan and holds the amount of batter well.
That cake just pulls me back to the spread after church
Made this yesterday, very good👍
Lovely eggs!
Like the peppernut cookies you demonstrated, some fresh ginger adds another layer of flavor.
If SHTF, one of the first things I'm doing, is raiding Glens cookbook collection 😉
🤣😂🤣
Has anyone ever written back to you saying that they were a descendant of the person who provided a recipe you used for an old cookbook show episode?
Yes a few times - and viewers have also sent in cookbooks that feature recipes from their ancestors.
i generally beat my eggs a bit before adding to nearly everything i make that calls for eggs because it just does allow them to mix in better. i was thinking...whoa that's alot of b sugar but...this cake looks fabulous and i DO love molasses and ginger in a cake!
Thanks Glen. Great as always.
Looks really good! Love a good ginger cake. Save a corner piece for me
100% Winner recipe my northern friends:) Ginger and molasses are my favorites, thank you!!! I will make this one for sure.
You guys are terrific just love your show
I'm gonna try this recipe when it cools back down in the fall. This might be good for the Holidays.
Yummy!
I wonder if the purpose of the soda is to balance the acidity fron the molasses to keep the flavor balanced (like when you make buttermilk biscuits but don't add any baking soda to neutralize the acidity). This cake looks like it would work well with ice cream like, whipped cream, or applesauce, though I am looking at that and going, "I wonder how cream cheese icing would work on that cake?"
Don't be self-conscious, but I really enjoy how you crack eggs. The same way, every time.
This looks so good ..I want a bite, or maybe more!!
This looks great!
Ooooooh, that looks so good!
You could make candied ginger and save the liquid for ginger simple syrup. That might be good to poke a few holes in the cake and add the syrup.
Sounds like a wonderful cake. Here in Denmark we don’t have molasses so I don’t know what to substitute it with. I have some spring honey from my bees, I’ll try that.
Can you get treacle? It’s a slightly lighter, thicker product but I (in Scotland) always use treacle when a US recipe calls for molasses, and get good results.
Maybe sugarsyrop?
mørk sirup
@@SirBusk tusind tak
Sounds so GOOD. I would also put whipped cream on top.
It looks like the kind of cake that will mellow and soften if wrapped well and stored for two or three days before cutting.
If it wasn't so scorching hot outside, I'd definitely try this cake out. Must write down the recipe and poke it in my cookbook for later. Thanks Glen 😊
Take a screenshot ... it's easier. 🙂
@@virginiaf.5764 I like to poke recipes I want to try into my own personal cookbook. Once I try and like the recipe, then it gets written in the book itself.
I agree though, a screenshot would be easier lol
I have my grandmother's cookbooks now and she did the same thing...lots of bits of papers tucked in here or there, all in her handwriting. I'm thinking someday someone will appreciate my little collection of recipes and cooking notes like I do with my Nan's. That, or they'll go in the trash when I'm dead and gone. Either way, I like writing the recipes out for some reason.
Hope you are doing well and take care.
7:35 - Admit it, you licked that spatula. 😁
Looks perfect with a cup of Rosie Lee
yum ginger molasses....if you want more ginger there are some wonderful ginger jams you could spread on it.....all the best to jules glen and my fellow commentators JIM Oaxaca (I made a chinese ginger sesame cake for my June Birthday)
I made this yesterday and it is so good! I did make it dairy free and the texture appeared to be the same. The flavor is great, will make again!
How did you make it dairy free? Did you just leave out the sour cream or replace it with something else? My grandson is allergic to dairy (and egg, soy, and most nuts) and I would like to try this. Maybe I could sub plant-based yogurt?
Gingerbread (the cake form rather than the cookie) is my my absolute favorite.
This looks really good!
Mmm. Looks tasty!
Not sure if this is a new camera angle or if I've just missed it before, but I really appreciated the shot looking right into the mixer as it's running. That's pretty much how I see if when I'm the one cooking, so it's nice to have a direct shot for comparison.
That looks so good...
The crumb on that cake looks PERFECT!!! Wow!
I like how you mentioned it was a Kitchen Aid mixer but have the name covered with blue tape.
Looks delicious. Thanks for sharing. Hot as blue blazes here too so I think I may quarter the recipe and try in a push pan in the air fryer.
Thank you, sounds delish. I have saved the recipe
Looks amazing!
Add cream cheese frosting! 😋
i think i’m gonna try making this is a layer cake with cream cheese frosting and lots of nuts and candy ginger on top
I wonder if this would have also worked with 2- 8x4 loaf pans. Need to try this one, for sure. Thanks for another keeper!
As you brew beer, have you ever thought about making your own version of marmite as it is made from the remains of the yeast in the brewing process
when i was a young railroader, working as a fireman, the old engineer that i fired for would occasionally bring a little small loaf cake that his wife would make... he called it a conductors cake, and it would last four or five days and still be good....his wife would wrap it in brown paper from a grocery sack and tie it up with string....sometimes it would have a powder sugar icing , sometimes not....i believe that it had oatmeal in it and it had a cinnamon flavor....i have looked many times for the recipe but never yet found it....if you have it or can find it i would be eternally grateful if you would share it with us.... he told me once that the women in the canteen in North Platte Nebraska would make them for the soldiers who passed through on troop trains.during W.W.2 because the cake traveled well and lasted a long time...
Try googling Maritime War Cake or Moist Applesauce Spice Loaf Cake Recipe and see if those seem close to what you remember.
Thank you!!! Love molasses and Love ginger. I am from the south, USA; would sorghum molasses work?!?! God Bless and stay safe.
Just a thought i think fresh whipped cream would be a perfect topping on this.
Add some crystalized ginger. I use that in my version and it's a wonderful spicy surprise.
Oh I want to put fresh ginger and crystalized ginger in this. I have come to love ginger cake, but I like it hot/spicy. If you don't have sour cream, plain yogurt is a good sub.
I'd like to see you make Rosie's Hungarian White Cake.
Needs 'Whippy Cream!'
My aunt always made her pound cakes in Bundt pans. I wonder how this cake would work baked in that? Looks delicious.
Bundt pan?
Probably work really well in a Bundt pan.
Those eggs whip up so beautifully even though you do that by hand. I guess that's the power of the copper bowl. How long did it take? And why do you never grease your measuring cup before pouring in molasses?
If there’s a fat like melted butter or oil in a recipe, I just try to measure them in the same utensil I plan to use for the honey or molasses.
It needs a soft dusting of powdered sugar- not a lot, just a light dusting
I always prefer to at least double the spices in recipes... This looks scrummy, just need a dollop of whipped cream. Mmmm.
This looks fantastic; thank you! Assuming you used a 9"x13" pan?
You can look that up in your Funk & Wagnalls!
That cake would also be nice with a lemon icing.
I wonder if some finely chopped candied ginger (in addition to what's in there) would bring some interesting notes to this cake...
If I halved the recipe would it be better to use 2 or 3 eggs? What difference does more egg make?
I found a cook book with a section on if you only have a servantless household. It'd called the art of cooking and serving. Procter and Gsmble 1937.
Made this today in a tube pan. Needed 10 more minutes in them oven to bake through. Covered the top with tinfoil so as not to burn during the extra time. If it comes out ok (we are waiting for it to cool and then have it with tea) I would like to try putting dehydrated chopped dates and or golden raisins in them next one.
Rehydrated. Stupid phone.
Did the cake bake well by covering it and adding the 10 minutes in the tube pan?
Yes it baked perfectly.
You must have published videos before you left for Mexico. Great videos as always
A wee bit of ground clove would be nice in that cake.
Definitely needs lemon curd topping
This is a "taste all the ingredients cake". :D
Looks so good…was wondering if the texture is pound cake-like or lighter…???
Like a dense moist pound cake.
Carton molasses and bag milk, Oh ,Canada!
When trying a new recipe I usually weigh all the ingredients. That way if I like it I can just dump it straight in the mixing bowl while using grams as my measure next time. Less clean up and more consistent product.
The Hungarian Cake looks interesting too
2 loaf pans? I also love ginger! About how much extra do you like would be nice?