Ginger Pound Cake
Cook Time: 1 hour
Servings: 12
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Ingredients

- CAKE:
- 8 ounces (16 Tablespoons) unsalted butter at room temperature, plus 1 tablespoon to grease pan
- 2 2/3 cups flour
- 2 1/2 teaspoons baking powder
- 3 teaspoons ground ginger
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 3/4 cup buttermilk

1

- confectioners sugar to sprinkle on top - optional
- BROWN SUGAR WHIPPED CREAM
- 8 ounces softened cream cheese or mascarpone
- 1 cup heavy cream
- 1/4 cup packed brown sugar
- 1 teaspoon vanilla 
 
Dense, buttery pound cake with a bold ginger flavor. An ideal dessert to serve on the Holidays,
especially when topped with a dollop of brown sugar whipped cream.
 
Directions
CAKE:
  • Preheat oven to 375°.
  • Grease or butter a 10 cup fluted pan and dust with flour.
  • Tap out excess flour.
  • In a medium mixing bowl combine flour, baking powder, ground ginger, salt and baking
    soda.
  • Whisk together and set aside.
  • In a stand mixer or large mixing bowl using a hand held mixer, beat butter on medium speed
    until smooth. (Approximately 1-2 minutes)
  • Scrape down the sides of the bowl, add sugars and vanilla.
  • Continue beating until well
    combined and fluffy.

2

  • Add the eggs one at a time, beating well after each addition.
  • Add half of the flour mixture and stir just until blended.
  • Add buttermilk and stir until blended.
  • Add remaining flour and stir until blended.
  • Scrape batter into the prepared pan, spread evenly.
  • Bake until a toothpick or cake tester
    inserted near the center comes out clean or with just a few crumbs attached. (Approximately 50-55
    minutes_
  • Let cool in the pan on a wire rack for 10-15 minutes.
  • You may need to run a knife around
    the edge to loosen.
  • Invert the cake onto the rack, lift off the pan, allow cake to cool completely.
  • Sift powdered sugar over the cake just before serving. (Optional)

    • BROWN SUGAR
    WHIPPED CREAM: (optional)

    • In a medium bowl, combine creamy cream cheese, brown sugar and vanilla.
    • Using a hand mixer,
      beat on low speed until the ingredients are combined.
    • Increase the speed to medium high and beat until the cream is thick and holds a firm peak.
      (Approximately 1-2 minutes).
    • Wonderful when served alongside of the ginger pound cake.


    3