Saturday, November 19, 2005
Triple-Ginger Pound Cake
This is a great recipe for the holidays. I like to have it on hand for an easy breakfast, afternoon tea, or dessert with whipped cream. It also makes a great homemade gift when wapped in cellophane. The recipe comes from the October 2000 issue of Bon Appetit.
Ingredients:
3-1/2 c. all purpose flour
1 T. ground ginger
2-1/2 t. baking powder
1 t. salt
2 c. sugar
1 c. (2 sticks) unsalted butter, room temperature
2 large eggs
2 large egg yolks
1 T. vanilla extract
1-1/4 c. whole milk
1/2 c. minced crystallized ginger
3-1/2 T. grated peeled fresh ginger
Step-by-step:
1. Preheat oven to 350°F. Grease two 9-by-5-by-3-inch loaf pans.
2. Sift flour, ground ginger, baking powder and salt into medium bowl.
3. Using electric mixer, beat sugar and butter in large bowl until fluffy. Add eggs and yolks 1 at a time, beating well after each addition. Beat in vanilla.
4. Mix dry ingredients and milk alternately into batter. Fold in crystallized ginger and grated ginger.
5. Divide batter between prepared loaf pans. Bake cakes until tester inserted into center comes out clean, about 1 hour.
6. Cool cakes in pans 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks; cool completely.
Note: Recipe can be prepared up to 1 month ahead. Double-wrap cakes with plastic and freeze.
Labels: desserts
