GINGER POUND CAKE
I love ginger, I love pound cake, I love ginger pound cake! Maybe you will too. This is a large, moist cake--nice crust and crumb. I imagine you could omit the ginger, if you must and have a vanilla pound cake. This came from Southern Living April 2002.
Provided by nadia murray
Categories Dessert
Time 1h30m
Yield 1 cake, 16-20 serving(s)
Number Of Ingredients 8
Steps:
- Heat milk and ginger in small saucepan over medium heat until very warm--do not boil--let stand 10-15 minutes off heat. Preheat oven to 325, grease and flour 10 inch tube pan.
- Beat butter at medium speed with an electric mixer until creamy; gradually add sugar beating 5-7 minutes. Add eggs, one at a time. beating just until yellow disappears; stir in vanilla.
- Sift together flour and salt; add to butter mixture alternately with milk mixture, beginning and ending with flour, beat at low speed just to blend and spread batter in prepared pan.
- Bake at 325°F for 1 hour and 20 minutes or until wooden pick inserted in center comes out clean; cool in pan on rack 10 minutes before unmolding and cooling completely on rack.
Nutrition Facts : Calories 498, Fat 25.6, SaturatedFat 15.5, Cholesterol 141.9, Sodium 108.3, Carbohydrate 62.1, Fiber 0.8, Sugar 37.8, Protein 6.2
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