Ginger Pound Cake Recipe

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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.
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Servings:
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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
  • 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
Container: 10 cup fluted pan, medium mixing bowl, mixer
Directions
COOK
1 hr
READY IN
1.25 hrs
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.
  • 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.
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