1 cup (250 mL) buttermilk
1 egg white
1½ tsp (7 mL) vanilla
2¾ cups (675 mL / 340g) sifted cake-and-pastry flour
1⅔ cups (400 mL / 365g) granulated sugar
2½ tsp (10 mL) baking powder
2½ tsp (10 mL) ground ginger
1¼ tsp (6 mL) cinnamon
½ tsp (2 mL) baking soda
¼ tsp (1 mL) ground cloves
¼ tsp (1 mL) ground nutmeg
¼ tsp (1 mL) salt
¾ cup (175 mL / 180g) softened butter
½ cup (125 mL / 100g) finely diced candied ginger
⅔ cup (150 mL / 150g) packed brown sugar
¼ cup (60 mL / 60g) butter
¼ cup (60 mL) 35% cream
1 pinch salt
Pre-heat oven to 350°F (180°C)
In a bowl, whisk together 3/4 of the buttermilk, eggs, egg white and vanilla.
In another bowl mix together flour, sugar, baking powder, ground ginger, cinnamon, baking soda, cloves, nutmeg and salt. Place into a stand mixer and beat in butter and remaining buttermilk; then beat at medium-high speed for 2 minutes. Slowly beat in egg mixture, a little at a time, beating between each addition. Fold in crystallized ginger.
Pour into a greased 10" (3 L) Bundt pan; run a knife through the batter to remove any air bubbles. Bake about 40 minutes or until cake tester comes out clean. Let cool in pan on a rack for 10 minutes. Invert onto rack and let cool completely.
Caramel Sauce: In a saucepan, bring sugar, butter and cream to boil stirring constantly. Boil until sugar is dissolved, about 2 minutes.
Pour over cake just before you serve.