 
| Ginger Pound Cake
4 cups of flour
1 teaspoon of baking powder
1/2 teaspoon of salt
2 cups of butter, sugar
8 large eggs, separated
1 teaspoon of vanilla
2 tablespoons of orange juice
1/4 cup of finely chopped candied ginger |
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Sift together dry ingredients. Set aside. In another bowl, cream butter, sugar. Beat in egg yolks one at a time. Gradually stir in dry ingredients then vanilla and orange juice. Beat egg whites until stiff peaks form. Pour half of batter into a 10 x 4 inch greased and floured tube pan. Sprinkle ginger over batter. Pour remaining batter into pan, top with rest of ginger. Bake at 350ºF. for 1 hour or until cake is golden brown. Ginger Pound Cake 2
Butter
All-purpose flour
3 cups of all-purpose flour
1 tablespoon of baking powder
3/4 cup of half & half
2 teaspoons of vanilla
2 1/4 cups of sugar
1 1/2 cups of (3 sticks) unsalted butter, at room temperature
6 eggs, at room temperature
1 cup of candied ginger, cut into 1/4 inch dice
Preheat oven to 350ºF. Butter two 9 x 5 1/2 inch loaf pans. Line bottom with waxed paper; butter paper. Lightly flour pans and paper. Sift 2 cups flour with baking powder. Combine half & half and vanilla. Beat sugar and butter in large bowl of electric mixer until light and fluffy, scraping sides as necessary. Reduce speed to low and beat in eggs, one at a time. Blend flour mixture and half & half alternately into batter, beginning and ending with flour. Increase speed to high and beat just until smooth. Toss ginger with remaining 1/2 cup flour. Fold into batter. Divide between prepared pans, smoothing tops with spatula. Tap pans lightly on counter top, eliminating air pockets. Bake until cake pulls away from sides of pans and test inserted in centers come out clean about 1 hour. Cool in pans on racks 30 minutes. Un-mold cakes and cool completely on racks. Wrap tightly in plastic and refrigerate overnight before using. Cakes can be refrigerated up to one week or frozen for 1 month. |
