Ginger pound cake

Lynnda Cloutier


a little different pound cake with the unexpected hint of ginger.Unknown source


★★★★★ 1 vote



Add to Grocery List

1 cup butter
five eggs
3 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 cups granulated sugar
3/4 cup packed brown sugar
2 teaspoons vanilla
1 cup milk
1/2 cup finely chopped crystallized ginger, 2.7 ounce jar
2 tablespoons grated fresh ginger
one recipe citrus topping, optional, recipe follows

How to Make Ginger pound cake


  • 1allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350°. Grease and lightly flour a 10 inch tube pan; set aside. In a bowl stir together flour, baking powder, baking soda and salt.
  • 2In an extra large bowl beat butter with an electric mixer on medium speed for 30 seconds. Gradually add white sugar and Brown sugar, beating on medium speed until mixed. Add vanilla. Add eggs, one at a time, beating on medium speed for one minute after each addition and scraping sides of bowl frequently.
  • 3Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Gently stir in crystallized ginger and fresh ginger.
  • 4Pour batter into prepared pan, spreading evenly. Bake for 60 to 70 minutes or until a toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely on rack.If desired, prepare citrus topping. Arrange fruit on top of cake; drizzle with syrup. Makes 16 servings.
  • 5Citrus topping: in medium pan mix 1 1/2 cup sugar and 1 cup water. Bring to boiling. Reduce heat. Boil gently, uncovered, for 15 to 20 minutes or until mixture forms a thick syrup, stirring occasionally. Stir more often as syrup begins to thicken. You should have about 1 cup. Meanwhile, thinly sliced three blood oranges or oranges and 12 fresh kumquats; discard ends and any seeds. Add fruit to syrup, stirring to coat. Return to boiling; reduce heat. Simmer, uncovered, about five minutes or just until fruit is tender, gently turning fruit in syrup several times. Using a slotted spoon, gently remove fruit from syrup. Continue to boil syrup, uncovered, for 10 to 15 minutes more or until reduced to 3/4 cup. Cool about 15 minutes

Printable Recipe Card

About Ginger pound cake

Course/Dish: Cakes

Show 2 Comments & Reviews

14 Best Chocolate Cupcake Recipes

14 Best Chocolate Cupcake Recipes

Kitchen Crew @JustaPinch

Mmm, there’s just something magical about a tasty chocolate cupcake that just makes our mouths water. We searched high and low on Pinterest for some seriously awesome chocolate cupcake recipes...

Flavorful Blueberry Recipes To Brighten Your Day

Flavorful Blueberry Recipes to Brighten Your Day

Kitchen Crew

The markets are bursting with blueberries these days! That makes me very happy because not only are they yummy, they're super healthy. Packed with antioxidants, research shows blueberries can help...

17 Easy Bundt Pan Recipes

17 Easy Bundt Pan Recipes

Kitchen Crew @JustaPinch

From breakfast to dinner to dessert, there’s a delicious bundt pan recipe for you! We promise, there’s nothing bundt yummy recipes for you below. Great Grandma's Best Banana Bread “One...