by Jana
Softened butter
2 1/4 c. all purpose flour
4 t. ground ginger
2 t. baking powder
1/2 t. salt
1 c. (2 sticks) unsalted, room temperature butter
2 c. sugar
4 eggs
1 egg yolk
2 t. vanilla
1 c. sour cream
1 c. crystallized ginger
1/2 c. dried, tart cherries (optional)
Preheat oven to 350 F. Generously grease 12 cup Bundt pan with softened butter.
Mix flour, ground ginger, baking powder and salt in bowl and set aside. In another bowl, beat 1 c. butter until smooth, then add sugar and beat about 2 minutes. Add eggs one at a time, beating after each addition. Then beat in 1 egg yolk and the vanilla. Add flour mixture in 3 additions alternately with the sour cream, beating on low speed just until blended after each addition. Mix in crystallized ginger and cherries.
Spread batter in pan. Bake until top is light brown and done in the middle...about 55 minutes on center rack of oven. Cool in pan for 15 minutes then gently tap bottom edge of pan until cake loosens then invert and remove from pan.
