Ingredients

• Cake
• 3 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 1/2 teaspoons cinnamon
• 1 teaspoon salt
• 1/4 teaspoon ground cloves
• 1 tablespoon baking soda
• 2 tablespoons minced crystallized ginger
• 1 cup (2 sticks) butter, softened
• 1 cup packed brown sugar
• 2 tablespoons freshly grated ginger root
• 1/2 cup molasses (or 1 cup molasses and omit the 1/2 cup honey)
• 1/2 cup honey
• 2 eggs, lightly beaten
• 1 cup water


• Topping (optional)
• Multiple Servings
• 2 cups blended vanilla yogurt
• 1 8-oz. tub whipped topping (such as Cool Whip)
• 1/4 teaspoon ground ginger
• 1/8 teaspoon cinnamon


• Individual Servings
• equal parts blended vanilla yogurt and whipped topping from tub
• dash of ground ginger
• dash of cinnamon

Directions

Cake
Preheat oven to 325° F.

In a medium mixing bowl, sift together flour, ground ginger, cinnamon, salt, cloves and soda. Whisk in crystallized ginger and set aside.

In an electric mixer bowl, add butter, brown sugar, freshly grated ginger root, molasses and honey and beat on low-medium until thoroughly blended and creamy. Gradually add flour mixture and beat on low until thoroughly blended. Continue beating on low speed while slowly adding water. Beat until thoroughly mixed.

Pour into a 9x13-inch baking dish and bake for 45 minutes or until a toothpick inserted into center comes out clean. For the cleanest cuts, allow to cool for about 30 minutes before cutting. If you prefer your cake warm, expect a little flaking when slicing into pieces. (Cake can also be briefly heated in microwave just before serving.)

Topping
Gently stir yogurt and whipped topping in a mixing bowl with a rubber spatula until thoroughly blended, then stir in ginger and cinnamon. Spoon over servings of warm or cooled cake.