My sister "helped" by stirring the glaze, djing the christmas tunes, designing a ginger decoration that would leave un-gingered portions for timid dinner guests, and offering moral support.
The glaze turned out pretty well, and I thought the candied ginger added a nice flavor and texture, but the cake itself was far too dry for me. It needed either more butter or more oil or more eggs, or all three. Maybe a little of each.
I don't think I'll make this again. Especially now that I have so many desserts to try in my Cook's Illustrated New Best Recipe cookbook that my mom got me for Christmas! Other cooking related christmas bounty: a 9 in square platinum cake pan (needed to prepare the ginger cake), an icing decorating set (pastry bags and tips), some new mixing bowls, measuring cups, and preparation bowls, a really cute vera bradley apron from my sister, a 2 quart nonstick strainer lid kitchen aid pot, and, OF COURSE, my 7 quart viking professional stand mixer (in red!) This holiday take has tremendous potential for deliciousness in the 2011!