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Sift together flour, baking powder, salt, powdered ginger, baking soda. Set aside
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Melt butter over low heat, careful not to overheat it.
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Remove from heat and stir in the brown sugar, then the eggs and vanilla.
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Stir in the finely grated fresh ginger.
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Stir until the sugar is dissolved. Pinch the mixture between your fingers to make sure that you cannot feel any sugar granules.
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Gradually mix in dry ingredients.
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Fold in the chopped candied ginger root.
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Spread the batter into a greased or parchment lined 9×9 baking pan.
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Bake for about 35-40 minutes at 350 degrees F (325 F for glass bakeware) or until a wooden toothpick inserted into the center comes out clean. Cool completely before frosting.