Almond Candied Ginger Pound Cake – a delicious recipe with Flour, Baking Powder, Salt, Butter, Sugar, Sour Cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat your oven to 300u00b0F, and position rack in the center. Grease and flour 3-5inch loaf pan.
2
In a medium bowl, sift together cake flour, baking powder, and salt, set aside. With your mixer, cream together the butter and sugar on medium speed until combine and smooth. Add the sour cream and beat until combine and smooth. Beat eggs in one at a time, scraping down the sides of the bowl after each addition. Add the almond extract and beat a few times. On low speed, add the dry ingredients. Scrape down the bowl, add the sliced candied ginger and beat until combine.
3
Pour batter into prepared pans, smooth down with a spatula. Gently whack pan on the counter to remove air pockets and pierce with a toothpick. Bake just at 300 u00b0F until cake turns golden brown and when touched, the cake springs back lightly, about 30 minutes.
868
kcal
Calories
54
g
Fat
99
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1-1/2 cup Cake Flour, 2-1/2 teaspoons Baking Powder, 1/2 teaspoons Salt, 3/4 cups Butter (soften), and more.
Yes, Almond Candied Ginger Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
