Preheat oven to 350F. Place rack in center of oven.
Place a glass or metal pan filled with water on bottom of oven.
This will make a moister cake.

Lightly mist a 12-cup Bundt pan with vegetable oil spray,
and then dust with flour.
Shake out the excess flour, and then set aside.

Melt butter.
Stir in sugars, vanilla, eggs, gingers and baking soda.
Add baking soda in pinches.
Break up the lumps by rubbing with your fingers.
Stir in buttermilk and mix well.
Stir in cornstarch and flours only until just well blended.
Pour into cake pan, tap the pan once or twice
on the counter to get any air bubbles out of the cake batter.

Start to check on the cake after 60 minutes of baking time.
With the pan of water in the oven it may take up to
75-80 minutes of baking time.
When done you should be able to smell the cake.
Look for the sides of the cake to pull away from the pan
and test the center of the cake with a cake tester.

Cool the cake for 20 minutes.
Invert cake on plate. Cool completely.

Serving suggestions: dust with powdered sugar,
lemon powdered sugar. Serve with Cool Whip,
whipped cream, vanilla/butter sauce or lemon sauce.
Frost with lemon frosting or icing or a cream cheese icing.
Per Serving (excluding unknown items): 149 Calories;
6g Fat (35.4% calories from fat); 1g Protein;
23g Carbohydrate; trace Dietary Fiber;
16mg Cholesterol; 158mg Sodium.
Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk;
1 Fat; 1 1/2 Other Carbohydrates.

NOTES : If you don't have whole wheat flour just use
2 1/2 c. plus 2 Tbs. all purpose flour.