Cake #3 Sticky Ginger Loaf

Good news! Our dog's surgery went well, and we will find out on Monday if his tumor is cancerous or not. So now on with the cake! Today Ted and I trudged our way through Wegman's for some special ingredients that we needed for this week's cake. Wow. Wegman's is a food paradise. We had been there once before, but I had forgotten how insane that place is. I wanted to live in the cheese isle alone for just one week, and I would be the happiest person. The blue cheese looked so good, that Ted and I actually ate in the grocery store and had blue cheese and roast beef sandwiches. Never in my life did I imagine a grocery store that had a whole eatery in it, bigger than the one in our mall in Harford County. Needless to say, the blue cheese was delicious.

Anyway, the recipe called for sunflower oil and ginger preserved in syrup. Now, most organic marts like Trader Joe's carry sunflower oil, but ginger preserved in syrup is not a regular ingredient. We happened to be looking in the Irish foods section at Wegman's (really do you need to ask why?) and bam! - There was the ginger preserved in syrup. Which, of course got me curious and I had to google to see if ginger preserves is traditionally an Irish food.

Today is a big day for Ted, it is the playoffs for our home football team, The Ravens. Now, I could care less about football, buy my hubby is ecstatic. So, we figured we would take our Sticky Ginger Loaf, which is more of a sweet bread than a cake, and take it down to my sister's house and watch the game with their family.

Now I am not a fan of ginger. Every time I see a ginger bread cookie, I always want to eat it, it looks so yummy, but when I bite into it my mouth automatically goes dry and I think "blah". Because this cake is infused with all different types of ginger, I was not looking forward to making it. But let me tell you about the smell - Christmastime and pine trees and your stomach yearning and everything your grandmother's kitchen should smell of- smell, was coming out of my kitchen. I literally awoke from a nap to this fantastic smell. If the smell is any indication of its taste, I might be inclined to try this sweet bread instead of pawning it off on my husband and my sister's family.

To bake this "cake" you not only need those two special ingredients you also need time. It takes an hour and twenty-five minutes to cook. It also calls for flour, baking powder, ground ginger, dark brown sugar, dark corn syrup, eggs, preserved ginger, ginger syrup, and sliced ginger.

Here is the picture from the book:

Here is my cake minus the ginger slices (did I mention I really don't like ginger?)

Anyway, off to the game and to eat some cake! Next week I am looking forward to make a Chocolate Fudge Cake!