Ginger Pound Cake – a delicious recipe with milk, ginger, unsalted butter, sugar, eggs, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat milk and ginger in small saucepan over medium heat until very warm--do not boil--let stand 10-15 minutes off heat. Preheat oven to 325, grease and flour 10 inch tube pan.
2
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar beating 5-7 minutes. Add eggs, one at a time. beating just until yellow disappears; stir in vanilla.
3
Sift together flour and salt; add to butter mixture alternately with milk mixture, beginning and ending with flour, beat at low speed just to blend and spread batter in prepared pan.
4
Bake at 325u00b0F for 1 hour and 20 minutes or until wooden pick inserted in center comes out clean; cool in pan on rack 10 minutes before unmolding and cooling completely on rack.
2097
kcal
Calories
110
g
Fat
251
g
Carbs
35
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: 3/4 cup milk, 1 (2 2/3 ounce) jar crystallized ginger, finely minced (I just weighed out about 3 ounces on a scale), 2 cups unsalted butter (room temperature), 3 cups sugar, and more.
Yes, 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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