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1
Butter a 9-inch molded cake pan or Bundt pan, and dust lightly with flour.
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2
Invert pan and tap gently to remove excess flour.
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3
Set pan aside.
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4
Preheat oven to 350 degrees (175 C.).
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5
In bowl of an electric mixer, cream the butter with the sugar until light and fluffy -- about 3 to 5 minutes.
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6
Add eggs, one at a time, beating slowly after each egg.
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7
Add the salt, vanilla extract, the ground ginger, the chopped crystallized ginger pieces, and mix slowly until all ingredients are blended.
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8
In a separate bowl sift the flour and baking powder together.
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9
Remove mixing bowl from the mixer (if used) and with a large wooden spoon alternately fold in the flour mixture with the brandy and milk until fully blended.
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10
Do not overmix!
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11
Spoon the batter into the prepared cake pan.
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12
Tap the pan firmly several times on the countertop (to remove air pockets), and bake in center of preheated oven for 45-50 minutes until done.
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13
You can test if cake is done by inserting a thin skewer into the cake.
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14
If it comes out clean, it is done.
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15
Also, the cake should be slightly firm to the touch and have separated a little from the side of the cake pan.
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16
When cake is baked, place pan (with the cake still inside) on a rack to cool (15-20 minutes).
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17
While cooling, prepare the glaze (see below).
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18
Afterwards, turn cakepan upside down and place on plate.
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19
If it doesn't come out, tap the pan gently but firmly with a wooden spoon.
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20
In a small pan add the brandy and the sugar and bring to a boil.
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21
Let simmer for 2-3 minutes, then add the butter.
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22
Stir until melted and well-blended.
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23
With a small skewer or toothpick, prick the entire surface of the cake, then brush on the glaze.
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24
Repeat until glaze has been used -- or save a little to brush on each slice just before serving.
