Crystallized Ginger - Yoghurt Pound Cake

"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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photo by chia2160 photo by chia2160
photo by chia2160
photo by chia2160 photo by chia2160
Ready In:
1hr 35mins
Ingredients:
10
Yields:
1 large Bundt Cake
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ingredients

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directions

  • 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).
  • 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).
  • 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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Reviews

  1. 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.
     
  2. I served this cake to friends this afternoon. They all enjoyed it, and commented on how buttery it was. As might be expected, the ginger is the star of this cake. It's unusual to find a cake that uses ginger without combining it with other spices. It is as if you are learning a new flavor. One friend, who didn't know what was in the cake was saying, "This is nice, but what's this flavor?" It's almost elusive. Thank you for the wonderful recipe, Evelyn.
     
  3. 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.
     
  4. 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.
     
  5. Mmmmmmmmm super yummy! I didn't have crystallized ginger on hand, so I subbed ground ginger. Still delicious but now I want to try it with the fresh stuff! The cake itself is so moist and tasty! Before taking it out of the bundt pan, I poked holes in the cake and poured a sugar honey glaze on. Thanks for posting!!<br/>UPDATE: I finally got come crystallized ginger and made this cake as written. I have to say the ginger was overwhelming and not in a good way. Maybe I didn't chop it up small enough? The base pound cake recipe, however, is still very delicious. I'll just use a non-ginger variation next time (or go back to powdered ginger)
     
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Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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