Triple Threat Ginger Pound Cake
Ginger is one of those amazingly versatile spices that can be found fresh, ground, or crystallized. Each way celebrates ginger with it own unique taste. This recipe combines all those flavors and wraps them up into each bite of this cake.
Preparation time: PT0M
Cooking time: PT0M
Total: PT0M
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What you need:
- 2¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 6 oz (12 Tbs) Lurpak Unsalted Butter
- 1½ cups light brown sugar
- ⅓ cup grated fresh ginger
- 4 eggs
- ⅔ cup sour cream
- ½ cup chopped crystallized ginger
- Tools:
- 9-inch fluted tart pan with removable bottom
What to do:
- Preheat oven to 350°F. Combine flour with ground ginger, baking powder, baking soda and salt; set aside.
- With an electric mixer on medium speed, cream butter, sugar and fresh ginger until pale and fluffy, scraping sides as necessary. Add eggs, one at a time, beating until incorporated after each addition. Lower speed and add flour in three batches, alternating each addition with sour cream. Stir in crystallized ginger.
- Transfer batter to prepared cake pan. Bake until cake pulls away from sides of pan, about one hour. Cool in pan for 15 minutes before un-molding.
An 8-oz package of Lurpak® Unsalted Butter = 1 cup (16 Tbs) or 2 sticks
