TRIPLE-GINGER POUND CAKE

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Triple-Ginger Pound Cake image

Provided by Sue Knechtel

Categories     Cake     Mixer     Ginger     Dessert     Bake     Christmas     Thanksgiving     Fall     Winter     Shower     Party     Bon Appétit     Canada

Yield Makes 2 Loaves

Number Of Ingredients 12

3 1/2cups all purpose flour
1 tablespoon ground ginger
2 1/2teaspoons baking powder
1 teaspoon salt
2 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
2 large eggs
2 large egg yolks
1 tablespoon vanilla extract
1 1/4 cups milk (do not use low-fat or nonfat)
1/2 cup minced crystallized ginger
3 1/2 tablespoons grated peeled fresh ginger

Steps:

  • Preheat oven to 350°F. Grease two 9x5x3-inch loaf pans. Sift flour, ground ginger, baking powder and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Add eggs and yolks 1 at a time, beating well after each addition. Beat in vanilla. Mix dry ingredients and milk alternately into batter. Fold in crystallized ginger and grated ginger. Divide batter between prepared loaf pans.
  • Bake cakes until tester inserted into center comes out clean, about 1 hour. Cool cakes in pans 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks; cool completely. (Can be prepared up to 1 month ahead. Double-wrap cakes with plastic; freeze.)

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