准备

• 将架子放在烤箱的中心，然后将烤箱加热至350°F。用烹饪喷雾剂喷洒10至12杯邦德或管盘，然后用面粉粉尘。
• In a medium bowl, whisk the flour, baking powder, 1-1/2 tsp. of the ginger, the nutmeg, baking soda, and salt. In a small bowl or measuring cup, combine the milk and vanilla.
• 在装有桨叶附件的立式搅拌机的碗中，以中低速搅拌黄油和糖，直到3至4分钟的轻巧和蓬松。一次加入一个鸡蛋，每次添加后都会打得很好，并根据需要刮下碗。加入红薯，混合直至混合面糊。（此时可能看起来很凝结。）停止搅拌机并刮下碗。
• 使用搅拌机低速，加入一半的面粉混合物，然后混合直至合并。加入一半的牛奶混合物，然后以低为直至充分混合，根据需要刮下碗。重复剩余的面粉和牛奶，以低调跳动，直到面糊变厚且光滑。
• 糊刮到准备好的锅,spread it evenly. Bake until the cake springs back when pressed lightly and a wooden skewer inserted in the center comes out clean, 55 to 65 minutes. cool the cake in the pan on a wire rack for 20 minutes. Run a thin knife around the edge to loosen the cake if the pan shape allows, and then carefully invert it onto a rack to cool completely.
• Combine the confectioners’ sugar and the remaining 1/4 tsp. ginger. Use a medium fine-mesh sieve to dust the top of the cake with the sugar mixture. Serve immediately, or keep wrapped at room temperature