Rye and ginger are great friends. Both of their spicy natures play well together and lend to a tender, moist, and flavor packed cake.
1. Preheat the oven to 350F. Grease and line a 8 in square pan or 9 in round
2. In a medium bowl, whisk brown sugar, molasses, buttermilk, egg, and melted butter.
3. In a large bowl, sift together rye, baking soda, salt, and spices.
4. Stir the dry ingredients into the wet ingredients and fold to combine until no dry spots remain. Then stir in the crystallized ginger.
5. Pour into the prepared pan and bake for 26 - 30 minutes or until a toothpick comes out clean.
6. Let cool completely before slicing to prevent the cake from getting gummy.