Publisher Photo
Publisher Photo
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.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 65 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Ginger Pound Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p136

Nutritional Facts

1 slice: 355 calories, 14g fat (8g saturated fat), 99mg cholesterol, 233mg sodium, 54g carbohydrate (32g sugars, 1g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Ginger Pound Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p136

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