Sugarplum Gingerbread Cake Recipes
This deeply spiced gingerbread cake recipe comes from the cookbook author Genevieve Ko, who found inspiration in the light-as-air cakes she tasted from Chinese bakeries in Southern California, as well as the sweets - hot candied ginger and sugared, dried plums (a.k.a. prunes) - that her grandmothers offered her as a child. Ms. Ko's cake uses oil, not butter, which gives the crumb a fluffy, moist texture. The liquid base of rehydrated prunes brings sweetness along with depth of flavor.
Recipe From cooking.nytimes.com
Provided by Tejal Rao
Categories cakes, dessert
Time 30m
Yield 16 servings
Number Of Ingredients 15
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