Excellent cake. Easy to make. Instead of ice cream I served with a calvados butter sauce and blackberries. Screw the calories.
Ginger Pound Cake
Yield: Make 1 (10-inch) cake
- 3/4 cup milk
- 1 (2.7-ounce) jar crystallized ginger, finely minced
- 2 cups butter or margarine, softened
- 3 cups sugar
- 6 large eggs
- 4 cups all-purpose flour
- 1 teaspoon vanilla extract
- Vanilla ice cream
- Garnish: crystallized ginger
- Cook milk and ginger in a saucepan over medium heat until thoroughly heated (do not boil). Remove from heat, and let stand 10 to 15 minutes.
- Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating after each addition just until yellow disappears.
- Add flour to butter mixture alternately with milk mixture, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan.
- Bake at 325° for 1 hour and 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely on wire rack. Serve with ice cream, and garnish, if desired.
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Ginger Pound Cake Recipe at a Glance
- COURSE: Desserts, Cakes/Frostings
- CONVENIENCE: Entertaining, Kid-Friendly, Make-Ahead, Portable/Picnic
- CUISINE: American
- MAIN INGREDIENT: Rice/Grains
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Bake
- OCCASION: Weddings, Birthdays/Anniversaries, Christmas, Labor Day, Memorial Day, New Year's, Rosh Hashanah, Thanksgiving
- PUBLICATION: Southern Living
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