Ginger Pound Cake Recipe

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When I need to take a cake to a potluck dinner in fall, this is the recipe I reach for. The tall cake looks so attractive and tastes great.

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Ginger Pound Cake Recipe

Prep: 20 min. Bake: 65 min. + cooling

Yield: 12-16 Servings

20 65 85

Ingredients

1 cup butter, softened
1-1/2 cups sugar
3/4 cup packed brown sugar
5 eggs
2 tablespoons minced fresh gingerroot
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1/2 cup chopped crystallized ginger

Directions

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in ginger and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Beat just until combined. Stir in crystallized ginger.
Pour into a greased and floured 10-in. tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 slice) equals 355 calories, 14 g fat (8 g saturated fat), 99 mg cholesterol, 233 mg sodium, 54 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Ginger Pound Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p136