Crystallized Ginger Pound Cake
February 05, 2009
GINGER POUND CAKE
Bring ingredients to room temperature!
3 ounces milk, room temperature
7 eggs, room temperature
1 Tablespoon vanilla
3 cups (10.5 ounces) sifted cake flour
1 ½ cups sugar
3 tablespoons crystallized ginger
1 ½ tsp. ginger
½ tsp mace or nutmeg
1 tsp. Baking powder
1 tsp. Salt
3 sticks plus 3 Tablespoons soft unsalted butter
Preheat oven to 350 degrees.
Butter and flour 2 8x4 loaf pans or one 12-cup bundt pan.
- In a medium bowl, lightly combine milk, eggs, and vanilla; set aside
- In food processor, pulse sugar and ginger until combined, about five 1 second pulses.
- In a large mixing bowl combine the flour, sugar mixture, baking powder, ginger, mace and salt and mix on low speed for about 30 seconds to blend. Add the butter and half the egg mixture. Mix on low speed until ingredients are moistened. Increase to medium speed (high speed if using hand held mixer) and beat for 1 minute to develop the cakes structure.
- Scrape down sides of bowl. Gradually, add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition. Scrape down the sides.
- Scrape the batter into prepared pan and smooth surface with spatula. The batter will be about ½ inch from the top of the pan. Bake loaves 55-65 minutes or fluted 40-45 minutes or until wooden pick comes out clean.
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