Ginger Pound Cake Recipe
Servings: 1
Ingredients
- 4 c. sifted cake flour
- 1 tsp baking pwdr
- 1 1/2 tsp grnd ginger
- 1/4 tsp mace
- 1/4 tsp salt
- 2 c. cool unsalted butter, but into pcs
- 1 tsp freshly grated orange rind
- 3 c. sugar
- 6 lrg Large eggs at room temperature
- 1/2 c. packed chopped peeled fresh gingerroot
- 3/4 c. lowfat milk at room temperature
Directions
- Butter and flour a 10" tube pan, 4" deep. Sift flour twice with baking pwdr, ginger, mace and salt. Cream butter with the rind for till light and fluffy, and add in the sugar, 2 Tbsp. at a time, beating well after each addition. Add in the Large eggs, 1 at a time, beating well after each addition, add in the gingerroot, and beat the batter till it is well combined. With the mixer at low speed add in the flour mix alternately with the lowfat milk, beginning and ending with the flour mix, using 6 additions for the flour mix and 5 for the lowfat milk and beating the batter after each addition till it is just combined. Pour the batter into the prepared pan and bake at 300F for 1 hour and 45 min to 2 hrs, or possibly till skewer comes out clean. Let cold in pan on rack for 15 min, and then remove to cold completely. Serve with peaches, raspberries and/or possibly whipped cream.
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