I'm thinking of adding candied ginger to my next Lemon Grove Cake (a pound/bundt type cake). I love the combination of ginger and lemon.
I've never put candied ginger in a cake before. I'm wondering if it will be so dense it will make slicing difficult and/or messy. So I'm wondering if it's possible or reasonable to soften the ginger. Like infusing it in water or maybe some tea or in the fresh lemon juice the recipe calls for before I add it as an ingredient. Or do you suppose the batter itself would moisten and soften it during baking.
What's your thinking.