Ginger Ginger Cake

3 c Flour

¼ tsp soda

6 oz candied ginger (about ¾ cup)- cut into ¼ to 1/3 inch pieces (easier to do with flour in processor)

3 ½ oz fresh ginger, grated

8 oz unsalted butter

2 ¾ c sugar

6 large eggs (recipe calls for separation but I don’t usually)

1 c sour cream

Preheat oven to 350*, bake 1/3 up from bottom of oven.

Butter a 10 x 4 angel food pan and dust with “fine bread crumbs”  (Flour)

Beat butter until soft.

Add fresh ginger and 2 ¼ c sugar.

Add egg yolks.

Add dry ingredients on low speed in two additions.  Alternate with sour cream.

Remove bowl from mixer and stir in ½ of the candied ginger (rest is saved for the top).

Beat egg whites, add ½ c sugar and beat until hold a peak.

Fold into the batter.

Put into the pan and put the candied ginger on top.

Bake about 1 hour until toothpick comes out clean.

Cool 10-15 minutes (it will sink a bit). Then invert and remove pan.