Ingredientsbr 1 cup (250 mL) buttermilkbr 2 eggsbr 1 egg whitebr 1½ tsp (7 mL) vanillabr 2¾ cups (675 mL 340g) sifted cake-and-pastry flourbr 1⅔ cups (400 mL 365g) granulated sugarbr 2½ tsp (10 mL) baking powderbr 2½ tsp (10 mL) ground gingerbr 1¼ tsp (6 mL) cinnamonbr ½ tsp (2 mL) baking sodabr ¼ tsp (1 mL) ground clovesbr ¼ tsp (1 mL) ground nutmegbr ¼ tsp (1 mL) saltbr ¾ cup (175 mL 180g) softened butterbr ½ cup (125 mL 100g) finely diced candied gingerbr Caramel Sauce:br ⅔ cup (150 mL 150g) packed brown sugarbr ¼ cup (60 mL 60g) butterbr ¼ cup (60 mL) 35 creambr 1 pinch saltbr br Method:br Pre-heat oven to 350°F (180°C)br In a bowl, whisk together 34 of the buttermilk, eggs, egg white and vanilla.br br 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. br br 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. br br Caramel Sauce: In a saucepan, bring sugar, butter and cream to boil stirring constantly. Boil until sugar is dissolved, about 2 minutes. br Pour over cake just before you serve.