Ginger Pound Cake

Name: Ginger Pound Cake
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 12-16 servings.
Ingredients: 1 cup butter, softened; 1-1/2 cups sugar; 3/4 cup packed brown sugar; 5 Nellie’s Free Range 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

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.

Ingredients

1 cup butter, softened
1-1/2 cups sugar
3/4 cup packed brown sugar
5 Nellie’s Free Range 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 in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.