Ginger Pound Cake

Found in Fields of Greens, Annie Somerville. Serve with fruit or ice cream, to your liking

Yield: 10 servings
Community Recipe from

Ingredients

  • 3 1/4 cup(s) sifted unbleached white flour
  • 1 teaspoon(s) baking powder
  • 1/2 teaspoon(s) salt
  • 1 pound(s) unsalted butter room temperature
  • 1 teaspoon(s) orange zest
  • 2 1/2 cup(s) sugar
  • 6 eggs room temperature
  • 1/4 cup(s) ginger grated fresh
  • 1 cup(s) milk room temperature

Preparation

  1. Preheat oven to 300F. Butter and lightly flour a 10-inch tube pan or 2 loaf pans, or line with parchment paper. Sift the flour, baking powder, and salt together. Cream the butter and zest until light and fluffy, about five minutes. Gradually add the sugar and beat until the mixture is fluffy again. Add the eggs one at a time, incorporating each well. Mix in the fresh ginger. Add the flour mixture alternately with the milk, beginning and ending with the flour.
  2. Pour the batter into the prepared pan and bake for 1 3/4 to 2 hours, until a skewer inserted in the center comes out clean.
May 2012

This recipe is a personal recipe added by cedurham and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Ginger Pound Cake Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy