The Ultimate Ginger Pound Cake Recipe – Delicious and Moist
Greetings, my fellow food lovers! Today, I invite you to tantalize your taste buds with one of my favorite desserts: Ginger Pound Cake. Straight from the heart of British cuisine, this cake holds a special place in my culinary journey. The combination of spicy ginger and sweet sugar creates an irresistible flavor explosion in each bite.
As a chef, I believe that food should not only taste amazing but also have a story to tell. Pound cakes have been a beloved tradition in Britain for centuries, and their presence can evoke nostalgia for simpler times. With the addition of ginger, we are adding a modern twist to an old-school classic and creating something entirely new.
Whether you’re looking for the perfect dessert for afternoon tea or a delightful treat to enjoy with your loved ones, this Ginger Pound Cake is an excellent choice. So put on your apron and let’s get started!
Why You’ll Love This Recipe
Do you love the warm, spicy flavor of gingerbread? Then this ginger pound cake recipe is a must-try! Trust me, this cake will awaken your taste buds and leave you craving more.
What makes this pound cake so special? For one thing, it has a generous helping of crystallized ginger, which gives it an intense, complex flavor that’s hard to resist. The sugar-coated chunks of ginger provide both sweetness and texture to the cake, making it a treat for the senses.
But that’s not all – this ginger pound cake is also incredibly moist, thanks to the addition of milk in the batter. It’s a comforting dessert that’s perfect for chilly evenings or cozy weekends at home. Whether you’re savoring it with a cup of tea or serving it up with a scoop of vanilla ice cream, this cake is sure to impress.
Beyond its delicious taste, this ginger pound cake recipe is also versatile. You can swap out the crystallized ginger for fresh grated ginger root if you prefer a stronger spiciness or play with different types of spice combinations such as lemon-ginger or orange-ginger flavors. You can also experiment with shapes by baking this cake into a bundt pan or other decorative mold for an impressive presentation.
All in all, if you’re looking for a baked good that’s easy to make but brings oodles of flavor and texture tricks up its sleeve. Look no further than this mouth-watering ginger pound cake.
Ingredient List
Before diving into the recipe, let’s take a look at the list of ingredients needed for this ginger pound cake recipe. Make sure to have these ingredients on hand before starting your baking session.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground ginger
- 1 cup unsalted butter, room temperature plus more for greasing the pan
- 1 cup granulated sugar
- 4 large eggs, room temperature
- ⅓ cup crystallized ginger, finely chopped
- 2 tablespoons fresh ginger, grated
- 1 teaspoon vanilla extract
- ½ cup milk
Optional:
- Candied ginger or orange zest, for garnish
Note that using high-quality ingredients such as King Arthur unbleached all-purpose flour will enhance the flavor and texture of the cake. Also, remember to bring the eggs and butter to room temperature before starting to mix the batter.
The Recipe How-To
Preparation is Key
Before anything else, I always make sure that all of my ingredients are ready to go. This makes the process much smoother and less stressful because I don’t have to worry about scrambling to find an ingredient while I am in the middle of mixing. There’s nothing more frustrating than realizing that you’re missing a key ingredient in the middle of baking a cake! So, measure out 3 cups of all-purpose flour, 2 teaspoons of baking powder, and ¼ teaspoon of salt and set it aside. Separately measure out 1 cup of unsalted butter, making sure it is at room temperature, and 2 cups of granulated sugar.
Mixing the Ingredients
- Preheat your oven to 350°F (175°C). Butter or grease a 10-inch bundt pan.
- In a large bowl, using an electric mixer on medium speed, beat butter until creamy. Gradually add sugar and continue beating until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract and crystallized ginger until combined.
- Gradually stir in dry ingredients alternating with milk (start with dry ingredients), mixing well after each addition until batter becomes smooth and moist without any lumps. Remember to always start with dry ingredients first.
Baking Time
- Pour the batter into your prepared bundt pan
- Bake for 60-70 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool down before removing it from the bundt pan.
Glazing
There are many ways you can serve this ginger pound cake: with a dusting of powdered sugar or some whipped cream on top. But, my personal favorite way to serve it is by adding a glaze made from fresh ginger or candied ginger.
- To prepare the glaze, start by simmering 1/4 cup of water with 1/4 cup of honey until the honey dissolves.
- Add 2 tablespoons of grated fresh ginger or 3 tablespoons of chopped candied ginger and continue simmering for another five minutes.
- Let the mixture cool a bit before glazing over the cake.
Now you’re ready to enjoy your freshly baked ginger pound cake!
Substitutions and Variations
Like with any recipe, there are many ways to personalize it with different ingredients to suit individual tastes. Here are my recommendations for substitutions and variations to this delicious Ginger Pound Cake recipe:
– Flour: If you don’t have all-purpose flour on hand, you can use plain flour instead. King Arthur Unbleached Purpose Flour is a great option.
– Ginger: Adjusting the amount of ginger in this recipe will alter the taste of the cake dramaticaly. If you prefer a milder ginger flavor, use only 1 teaspoon ground ginger or substitute it completely with fresh ginger. If you want a triple ginger hit, add 2 teaspoons grated fresh ginger and 1/4 cup chopped crystallized ginger in addition to the ground ginger.
– Sugar: You can use brown sugar instead of granulated sugar for a richer flavor or swap out some of the granulated sugar for honey or maple syrup.
– Milk: Any kind of milk works in this recipe, including non-dairy milk like almond or coconut milk.
– Butter: Use salted butter if you don’t have unsalted butter on hand but be mindful of the salt content.
– Bundt Cake: This pound cake recipe can also be made into a bundt cake by adjusting the baking time from 50-60 minutes at 350 degrees Fahrenheit until a toothpick inserted in the center comes out clean.
– Glaze: To take this pound cake to another level of deliciousness, consider making a glaze with powdered sugar, lemon juice, and grated lemon zest. For an even more intense ginger flavor, substitute some of the lemon juice with minced candied ginger or fresh ginger root.
By experimenting with these substitutions and variations, you have an opportunity to create new baked goods that are unique to your palate while still maintaining the integrity of the original recipe.
Serving and Pairing
When it comes to serving, this indulgent ginger pound cake is perfect on its own or dressed up with a dollop of whipped cream, some fresh fruit, or a drizzle of glaze. You can also top it with some candied ginger to add an extra dimension of flavor and crunchiness.
If you’re serving this gingerbread pound cake at a special event or intimate gathering, consider pairing it with a cup of hot tea or coffee. The warm flavors of the ginger spice bundt cake are a great complement to the bold and robust notes of those beverages.
Looking for something more refreshing? Try pairing this delectable dessert with a scoop or two of vanilla ice cream or some tangy lemon sorbet. The sweet richness of the pound cake with a hint of salt blends well with the vibrant, citrusy aromas of these cool treats.
Lastly, if you’re feeling adventurous, you can always experiment and create your flavor combinations by adding some fresh fruits like chopped apples, peaches or strawberries on top. Trust me; the possibilities are endless when it comes to serving and pairing this delicious ginger pound cake recipe.
Make-Ahead, Storing and Reheating
As a chef, I understand the importance of having a recipe that can be made ahead of time and stored easily. This Ginger Pound Cake Recipe is perfect in that regard! It can be baked and stored for up to three days or even frozen for up to a month.
If you’re planning on making this cake ahead of time, make sure it has cooled completely before storing it. Wrap it tightly in plastic wrap, foil or even a ziplock bag and store it at room temperature. You can also store it in the refrigerator to extend its shelf life.
When reheating the cake, pop it back into the oven for about 5-10 minutes till warm. Alternatively, microwave each piece for about 20 seconds.
If you’re really looking for something special, try pairing this ginger pound cake with cream cheese frosting or a sweet glaze on top. You can add candied ginger or lemon zest to the glaze for added flavor.
Whether you’re serving it fresh out of the oven or reheating a slice, this Ginger Pound Cake Recipe is sure to impress!
Tips for Perfect Results
As a seasoned chef, I have learned that even the slightest change in a recipe can make a huge difference in the final product. Therefore, here are some tips to help you achieve perfection when preparing this ginger pound cake recipe.
Firstly, make sure you are measuring your ingredients accurately. A small discrepancy could cause your cake to turn out dry or too dense. Use measuring cups and spoons for dry ingredients such as flour and sugar and use a liquid measuring cup for liquids like milk and vanilla extract.
It’s important to soften the butter before you mix it with the sugar. Softened butter will cream better with the sugar, giving your pound cake a smoother texture. If the butter is not soft enough, it will not mix evenly with the other ingredients, creating lumps in your batter.
When adding eggs to your batter, crack them into a separate bowl first. This way you can ensure no shells get into your mixture and also avoid ruining the batter if an egg happens to be bad.
A secret tip for adding ginger flavor without using fresh ginger is to add some ground ginger along with crystallized ginger. You can also experiment with adding other spices like cinnamon and nutmeg to add additional depth to this classic British dessert.
Lastly, don’t overbake the cake. Check for doneness after 50-55 minutes of baking by inserting a toothpick into the center of the cake. If it comes out clean, your cake is ready to be taken out of the oven. Overbaking it will result in a dry cake that lacks moisture and flavor.
Follow these tips to make sure your ginger pound cake turns out perfectly every time!
FAQ
Before wrapping up this ginger pound cake recipe article, let’s have a look at some frequently asked questions about ginger pound cake, its ingredients, and its variations. Whether you’re new to baking or just curious about how to adjust the recipe based on ingredient availability, this FAQ section will provide helpful tips and answers to common inquiries. So, let’s dive into it!
What is the difference between gingerbread and ginger cake?
Gingerbread and ginger cake are two separate types of cakes distinguished by their key ingredients. While gingerbread is a cake that’s imbued with molasses and a medley of spices like cinnamon, ginger, and cloves, a ginger cake is characterized by the presence of ginger as its primary flavor, and it may or may not include molasses and other spices in its recipe.
What’s the difference between bundt cake and pound cake?
When it comes to cakes, there’s a distinction between a bundt cake and a pound cake. While any cake can be baked in a bundt pan, a pound cake has its own characteristics. Typically, pound cakes are dense in texture and historically contained a pound of butter, sugar, eggs, and flour.
How do you make a Mary Berry ginger cake?
For this recipe, we will need some ingredients such as 8oz of dark muscovado sugar, half of an 225g tin of black treacle, 12oz of plain flour, 5 teaspoons of ground ginger, 2 teaspoons of ground cinnamon, 2 beaten eggs, 3 pieces of optional crystallised stem ginger from a jar, and half a pint or 300ml of unsweetened milk or soya milk if lactose-free.
What is Elvis Presley pound cake?
As per the Sterns, Elvis Presley had a fondness for a particular pound cake that was baked by his dear friend from childhood, Janelle McComb. In 1987, on the 10th anniversary of the superstar’s passing, McComb bestowed the recipe onto the Sterns. Every year for Christmas, she would bake two loaves and bring them to Graceland.
Bottom Line
In conclusion, this ginger pound cake recipe is a delicious and versatile dessert that is perfect for any occasion. Whether you are hosting a party or just want to enjoy a treat with your family, this recipe is sure to satisfy your sweet tooth. With its rich and spicy flavor, this cake is a favorite among both adults and children.
Don’t be afraid to experiment with substitutions and variations, such as adding candied ginger or topping it with cream cheese frosting. This ginger pound cake can also be made ahead of time, stored easily, and reheated when desired.
I hope you’ve enjoyed this recipe article as much as I’ve enjoyed sharing it with you. I encourage you to give it a try and share your experience with others. In the words of Julia Child, “In cooking, you’ve got to have a what-the-hell attitude.” So why not take the plunge and whip up a delicious ginger pound cake today? Trust me, your taste buds will thank you.
Ginger Pound Cake Recipe
Ingredients
- 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
- 6 large eggs
- 1 teaspoon vanilla
- 4 cups all-purpose flour (lightly spooned into cup and leveled off)
- 1/2 teaspoon salt (omit if butter is salted)
Instructions
- 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.
- 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.
- 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.
- Bake at 325°F 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.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.