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Ginger Pound Cake

 Ginger Pound Cake
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.
12-16 ServingsPrep: 20 min. Bake: 65 min. + cooling

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 McCormick® Pure 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.

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Ginger Pound Cake (continued)

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.