Recipe by nadia murray
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.
Top Review by Kerfuffle-Upon-Wincle
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 ~
- 3⁄4 cup milk
- 1 (2 2/3 ounce) jar crystallized ginger, finely minced (I just weighed out about 3 ounces on a scale)
- 2 cups unsalted butter (room temperature)
- 3 cups sugar
- 6 large eggs
- 1 teaspoon vanilla
- 4 cups all-purpose flour (lightly spooned into cup and leveled off)
- 1⁄2 teaspoon salt (omit if butter is salted)
Directions See How It's Made
- 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.