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    You are in: Home / Recipes / Ginger Pound Cake Recipe
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    Ginger Pound Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    nadia murray's Note:

    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.

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    Serves: 16-20



    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.

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    Ratings & Reviews:

    • on September 29, 2008


      MERP'd for Fall PAC 2008 ~ Very good! The cake is tender and slices nicely. I am disappointed that the ginger flavor isn't more dominant! The next time, I will double the ginger amount ~

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    Nutritional Facts for Ginger Pound Cake

    Serving Size: 1 (102 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 497.9
    Calories from Fat 230
    Total Fat 25.6 g
    Saturated Fat 15.4 g
    Cholesterol 141.9 mg
    Sodium 108.3 mg
    Total Carbohydrate 62.0 g
    Dietary Fiber 0.8 g
    Sugars 37.7 g
    Protein 6.2 g

    The following items or measurements are not included:

    crystallized ginger

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