Cinnamon Ginger Pound Cake – a delicious recipe with margarine, sugar, eggs, cinnamon powder, ginger powder, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven 180C/350F.
2
Put margarine and sugar into a bowl and mix together well until you get a creamy texture.
3
Add beaten eggs slowly into the bowl and mix well with the margarine and sugar.
4
Add the cinnamon powder, ginger powder and chopped walnuts, then mix together.
5
Next add flour, baking powder and salt into the bowl and lightly mix together, do not mix too much!
6
A powdery mixture is fine.
7
Grease the inside of a loaf pan with margarine, then pour in the mixture.
8
Push down the centre of mixture a bit.
9
Bake for about 30 min.
10
Check whether it's cooked or not by pushing a toothpick or skewer into the centre.
11
If the mixture sticks on the stick, bake for another 10 min, but if surface is already baked, cover over with aluminum foil to avoid over baking.
336
kcal
Calories
6
g
Fat
59
g
Carbs
12
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.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 100 g margarine, 50 g sugar, 2 eggs, beaten, 1/2 Tbsp cinnamon powder, and more.
Yes, Cinnamon 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.
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