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Double-Ginger Sour Cream and Bundt Cake with Ginger-Infused Strawberries

r_8a76582a-03fc-4c88-b94e-cb855495cf6e

Source: Abigail Johnson Dodge/Epicurious

Double-Ginger Sour Cream and Bundt Cake with Ginger-Infused Strawberries

r_8a76582a-03fc-4c88-b94e-cb855495cf6e

Source: Abigail Johnson Dodge/Epicurious

Ingredients

Yields: 12 to 14 servings (12 Servings)

Softened Butter (for Brushing Pan)
½ cup Raw Sugar 91.5g
2¼ cups All Purpose Flour 281.25g
4 tsp Ground Ginger 7.2g
2 tsp Baking Powder 9.2g
½ tsp Salt 3g
1 cup (2 Sticks) Unsalted Butter, Room Temperature 227g
2 cups Sugar 400g
4 large Eggs 200g
1 large Egg Yolk 17g
2 tsp Vanilla Extract 8.4g
1 cup Sour Cream 230g
1 cup Chopped Crystallized Ginger
2 inch Piece Fresh Ginger, Peeled, Very Thinly Sliced 4.4g
⅔ cup Water 156.156g
½ cup Sugar 100g
2 tsp Fresh Lemon Juice 10.16g
2 qt Fresh Strawberries, Hulled, Halved (8 Cups)
2 quarts Fresh Strawberries, Hulled, Halved (8 Cups)
Sliced Fresh Mint Leaves*
Fresh Mint* Optional

Ingredient list may appear altered from original.
ALWAYS check labels before buying or consuming!

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Meal/Course: Dessert
Occasion: Valentine's Day, Holiday/Special Day
Method: Baking
Necessary Equipment: Beaters

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