Preheat oven to 180 C / Gas 4. Grease and flour a 23cm tube cake tin. Sift together the flour, baking powder, ground ginger, cinnamon and salt. Set aside.
In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the grated root ginger and vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 45 to 50 minutes, or until a skewer inserted into the centre of the cake comes out clean. Let cool in tin for 10 minutes, then turn out onto a serving plate. Dust lightly with icing sugar before serving.
Amazing! Very tasty. I ran out of fresh ginger so only used less than 3 tablespoons thinking it would be plenty, but I would deff recommend the full 4 tablespoons. I cooked it in a loaf tin in a fan oven at 160 for around 50 mins and it came out great - 06 Sep 2011
A very easy and successful recipe delivering quite a light texture and a delicate fragrant ginger flavour rather than an overpowering one. I would definitely make it again. It took only 35 minutes to bake in my oven so worth keeping an eye on it - 08 Jun 2011
Even my children, who say they don't like ginger cake, love this. I did omit the fresh ginger though, as I didn't have any, just using the 4tsp of ground ginger. Kids are busy making an icing from butter, sugar and vanilla. I substituted soya milk for the milk, to reduce the dairy content. Will make it again. Thanks - 21 Apr 2011