Ginger Pound Cake With Glazed Cranberry Ambrosia – a delicious recipe with butter, sugar, eggs, flour, baking powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat butter at medium speed with an electric mixer 2 minutes or until creamy; gradually add sugar, and beat 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.
2
Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in ginger and vanilla. Pour batter into a greased and floured 9- x 5-inch loafpan.
3
Bake at 325u00b0 for 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in a pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack. Serve with Glazed Cranberry Ambrosia.
845
kcal
Calories
40
g
Fat
106
g
Carbs
18
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 9 ingredients. The key ingredients include: 2/3 cup butter or margarine, softened, 1 cup sugar, 3 large eggs, 2 1/4 cups all-purpose flour, and more.
Yes, Ginger Pound Cake With Glazed Cranberry Ambrosia 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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