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    You are in: Home / Recipes / Crystallized Ginger - Yoghurt Pound Cake Recipe
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    Crystallized Ginger - Yoghurt Pound Cake

    Crystallized Ginger - Yoghurt Pound Cake. Photo by chia

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    20 mins

    1 hrs 15 mins

    evelyn/athens's Note:

    A great cake to have with coffee and tea. Very easy to make and tastes like you fussed. Dense and buttery with a gingery zing.

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    1. 1
      Preheat oven to 300F (a low temperature, but it works); butter and flour a bundt pan (mine is no-stick but I still butter and flour it).
    2. 2
      With mixer beat butter for a couple of minutes until white; add sugar and extracts and beat a few minutes longer (about 8-9 minutes in all); Add eggs, one at a time, beating after each addition; With mixer on low (to avoid getting flour dust all over the kitchen) add flour, baking powder and salt alternately with yoghurt; beat in ginger; this makes a very thick batter; Spoon into prepared bundt pan and bake for 75 minutes (but start checking with toothpick to see if it's done after an hour (temperatures vary from oven to oven).
    3. 3
      Variations: I often use the 'base' recipe (omitting the ginger) and 'marble some of the batter with cocoa (add a tablespoonful or so of milk and 2 heaping tablespoonfuls of cocoa to 1/3 of the batter); or make a nut cake by stirring in 1 1/2 cups of the flour-dusted, toasted nuts of your choice (a sprinkle of freshly-grated nutmeg is great in this version); our current favourite is chocolate, chocolate/chip where I add 3 tablespoonfuls of cocoa to the batter (along with a couple of tablespoonfuls of milk - or buttermilk if you have it) and then stir in 1 1/2 cups of flour-dusted chocolate chips at the end, before spooning into pan.

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    Ratings & Reviews:

    • on May 19, 2003


      This has a lovely texture and is way more delicate in gingery flavour than you'd expect. It's delicious. For me, it would have been too sweet with those proportions, so I cut the sugar to 1 3/4 cups, and next time will cut it further to 1 1/2 cups. I cooked this in a fleximold. It was good you mentioned the oven temperature being low - I would have put it higher but left it at 300. You are right. It works. I used the thick Greek yoghurt and it makes a difference. Ordinary yoghurt would not give it the beautiful smooth texture.

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    • on May 03, 2003


      Buttery and delicious. Left out the almond extract (none on hand) and used regular plain yogurt instead of Greek yogurt. Next time will add some grated fresh ginger for a more gingery taste. Very easy to make.

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    • on November 06, 2003


      Very good pound cake with a different flavor than expected. As Mianbao already said the ginger tastes different than expected since it isn't combined with other spices. As I wasn't able to get greek yougurt I used the same amount of sour cream and eliminated the almond extract (didn't have any on hand) without any problems. Thanks Evelyn for a delicious poundcake alterative.

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    Read All Reviews (12)


    Nutritional Facts for Crystallized Ginger - Yoghurt Pound Cake

    Serving Size: 1 (1066 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 4248.2
    Calories from Fat 1855
    Total Fat 206.2 g
    Saturated Fat 123.3 g
    Cholesterol 1232.0 mg
    Sodium 5148.1 mg
    Total Carbohydrate 544.0 g
    Dietary Fiber 8.4 g
    Sugars 302.4 g
    Protein 59.3 g

    The following items or measurements are not included:

    Greek yogurt

    crystallized ginger

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