Ginger Cake

Thinking about having to move in a couple of months we're trying to use up some of our many things in the kitchen - surely we'll never manage with all of them, but each item that we can empty is a small victory in it's own right. Years ago I bought a glass of ground ginger, but it's not something I use too often. Therefore this recipe, which uses it generously was just what would save the day and rid us of our last ground ginger.

Ingredients:
dough:
- 200 g (7 oz) shortening
- 200 g (7 oz) sugar
- 4 eggs
- 200 g (7 oz) flour
- 2 tsp baking powder
- 4 tsp ground ginger
frosting:
- 150 g (5 oz) cream cheese
- 1 tbsp water
- 150 g (5 oz) powdered sugar
- 2 tsp ground ginger

The sugar and the shortening was mixed to homogeneous mixture and the eggs were mixed in 1 at the time. Then the flour, ground ginger, and baking powder was mixed in. The dough was put in a deep round baking pan and in the oven for about 50 minutes at 175 C (350 F).

The frosting was made by stirring the powdered sugar into the cream cheese - water was added to give a little bit smoother texture. Then added ground ginger to taste. The frosting was added as thick layer on top of the cake.