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.
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.
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