Comments on: Fresh Ginger Bundt Cake with Lemon Glaze

By: jessica

jessica — Tue, 26 May 2009 00:40:44 +0000

Amanda, candied ginger sounds great!

By: Amanda

Amanda — Mon, 25 May 2009 03:09:15 +0000

Hey, there! I ended up making the cake this morning (the day of) after all. The moistness was ideal and the cake was beautiful, but I was a little disappointed with the (lack of) ginger flavor. I may go so far as to double the ginger next time. I cut up some bits of candied ginger to decorate the top (on top of glaze), which looked really pretty and added some oomph.

Thanks again for the recipe!
Amanda

By: Jessica@FoodMayhem

Jessica@FoodMayhem — Sun, 24 May 2009 03:21:49 +0000

Amanda, you can make it the night before. Wrap it in plastic wrap after cooling and put the glaze on the day you are serving. Let me know what you think.

By: Amanda

Amanda — Sat, 23 May 2009 22:55:50 +0000

Can this be made a night ahead or will it lose too much freshness?

Thanks for the recipe!

By: kasi

kasi — Sat, 23 May 2009 00:27:20 +0000

Actually we’d probably prefer all the glaze

By: jessica

jessica — Fri, 22 May 2009 19:53:18 +0000

Katie, sorry. Did you butter and flour the pan? You can turn it into a trifle now.

By: Katie

Katie — Fri, 22 May 2009 06:29:18 +0000

I made this tonight, and when I turned it out, the whole thing fell apart tasted great though

By: Clory Barnes

Clory Barnes — Thu, 21 May 2009 22:35:25 +0000

Yum!! Ginger bundt cake with lemon drizzle frosting has got my tastebuds going!! What a wonderful party treat! For those who can eat wheat, when baking a cake I use half white flower, half wheat. In my mind, it feels more nutritional.

By: Marta

Marta — Thu, 21 May 2009 16:24:33 +0000

Fresh ginger bundt?! I’ll have the whole thing please! I just find ginger so grown-up, so elegant, so delicious!
Yes, that looks like just the right amount of glaze

By: jessica

jessica — Thu, 21 May 2009 13:26:56 +0000

Pearl, we use a Canon Rebel XTi