Triple Ginger Pound Cake Recipe: A Spicy Delight
Welcome to my Triple Ginger Pound Cake recipe, a dessert that offers an explosion of ginger flavor in every bite. There are several reasons why you should give this cake recipe a try. First, have you ever craved for an excellent pound cake but with a little twist? This Triple Ginger Pound Cake adds the perfect amount of spice to the classic pound cake we all adore. Moreover, if you’re a fan of gingerbread cake, you will undoubtedly love this pound cake recipe as it offers a similar taste and texture.
Another reason to try this triple ginger pound cake is that it uses various forms of ginger, including fresh ginger root, ground ginger, and crystallized ginger. Each type of ginger contributes to the taste and texture of the cake in its way.
Finally, this triple ginger pound cake is effortless to make and can be a hit at any party or gathering. Whether you serve it during breakfast or dessert time, its unique taste and moist texture will undoubtedly spark joy in everyone who tries it.
So what are you waiting for? Grab your apron let’s get started baking this heavenly creation!
Why You’ll Love This Recipe
I promise you, this triple ginger pound cake recipe is absolutely divine! The combination of ground ginger, fresh ginger root, and crystallized ginger creates a delightful explosion of flavors in every single bite.
This recipe is perfect for ginger lovers or anyone looking for a unique twist on the classic pound cake. The incredible aroma that will waft through your kitchen while this cake is baking is enough to make your mouth water.
Not only is this recipe moist and delicious, but it’s also incredibly versatile. You can enjoy it as a standalone dessert or dress it up with whipped cream and fresh fruit for a show-stopping dessert that’s sure to impress your guests.
The pound cake is super easy to make and requires simple ingredients that you likely already have in your pantry. It’s perfect for novice bakers who want to whip up something impressive without a lot of fuss.
Don’t be afraid to experiment with this recipe by adding some chocolate chips, lemon zest, or even some chopped candied ginger for even more texture and flavor. Trust me; this triple ginger pound cake recipe will soon become one of the most requested desserts in your home!
Ingredient List
Gather all the ingredients you’ll need to make this incredible Triple Ginger Pound Cake recipe. Here is what you will need:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons ground ginger
- 1 cup unsalted butter, room temperature
- 1/2 cup crystallized ginger, finely chopped
- 1/2 cup fresh ginger root, finely grated
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup whole milk
Make sure to use fresh ginger root as it will give this cake an exquisite flavor that is unique and aromatic! You’ll also need a crystallized ginger bread for an added sweet and spicy kick. Don’t skimp on the butter as this cake needs it to stay moist and tender. Be sure to get high-quality ingredients so that the recipe turns out just right.
The Recipe How-To
Now that we have talked about the ingredients, let’s dive into how to make this delicious triple ginger pound cake! This recipe yields 10-12 servings.
Preparation
- Preheat your oven to 350°F.
- Grease a 9×5 inch loaf pan with unsalted butter and dust with flour to prevent sticking.
Mixing the Dry Ingredients
In a medium bowl, whisk together:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
Set aside.
Mixing the Wet Ingredients
In another large bowl, using an electric mixer, beat:
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
Beat until the mixture is fluffy and light in color. Add in:
- 4 eggs, one at a time
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup finely chopped crystallized ginger
- 2 tablespoons freshly grated gingerroot
Continue to beat until everything is incorporated.
Combining the Batter
Slowly add the dry ingredient mixture into the wet ingredients while stirring continuously until well combined. Stir in:
- another ¼ cup of finely chopped crystallized ginger
Pour the batter into the greased loaf pan and smooth it out evenly across the top.
Baking and Cool Time
Bake for approximately 60-70 minutes. Check for doneness by inserting a toothpick into the center of the cake – if it comes out clean then it’s done!
Allow the cake to cool for at least 30 minutes before removing from pan and onto a wire rack to cool completely.
Serve slices of this moist and fragrant triple ginger pound cake on its own or alongside some whipped cream or lemon curd. Enjoy!
Substitutions and Variations
If you are feeling adventurous and would like to experiment with some different flavors, there are some substitutions and variations that you can make to the recipe.
Substitute milk with sour cream or yogurt for a tangy flavor that will complement the ginger in this pound cake recipe. You can also replace the vanilla extract with lemon or orange zest for a citrus zing.
If you are looking for even more ginger flavor in your cake, consider adding some fresh ginger root or candied ginger to the batter. Fresh ginger root will add a spicy freshness to the cake, while candied ginger will give it sticky bits of sweetness.
For a denser and more moist cake, try adding brown sugar or molasses in place of granulated sugar. This will infuse the cake with a rich and deep flavor that will be perfect for fall or winter.
If you want to take it up a notch, you can add some chocolate chips or chunks to the cake batter for a decadent twist on this classic British dessert.
Finally, if you don’t have a bundt pan, don’t worry! This triple ginger pound cake recipe can also be made as a loaf or in a round cake pan. Just adjust the baking times accordingly.
Remember, cooking is all about experimentation and having fun in the kitchen. So feel free to play around with these substitutions and variations until you find the perfect ginger pound cake recipe that suits your taste buds.
Serving and Pairing
Once you’ve baked this delicious triple ginger pound cake, it’s time to serve it up and enjoy it! One of my favourite ways to serve this ginger-packed cake is with a dollop of whipped cream or a scoop of vanilla ice cream. The creamy coolness of the cream or ice cream perfectly balances out the spicy warmth of the cake, giving your taste buds a real treat.
If you’re feeling extra fancy, you could dust your cake with icing sugar or even glaze it with a lemony icing for a zesty finish. But one thing I love about this recipe is that the cake really speaks for itself in terms of flavour and texture, so you don’t need to go overboard with fancy decorations to make it shine.
When it comes to pairing this triple ginger pound cake with other treats or drinks, there are a few options that work well. I personally love serving it alongside a hot cup of tea, as the warmth and spice of the ginger complement each other perfectly. You could also pair it with a cold glass of milk if you prefer something milder.
For an extra indulgent treat, try heating up thin slices of the cake and layering them between slices of salted caramel ice cream for an unforgettable dessert sandwich. Alternatively, cut small squares for bite-sized treats that are perfect for bottomless bites at dinner parties!
No matter how you choose to serve it up, this triple ginger pound cake is sure to impress your friends and family. It’s the perfect balance of spicy and sweet and always leaves people craving more!
Make-Ahead, Storing and Reheating
Making this Triple Ginger Pound Cake ahead is a smart idea. I prefer to bake this cake a day before serving, allowing its flavors to meld together through time. Similarly, you can take the make-ahead option too. Prepare the batter for the cake and store it in an airtight container, refrigerating it up to 1-2 days until you are ready to bake.
To store the already baked ginger pound cake, wrap it tightly in multiple plastic wrap layers or foil and store at room temperature for up to a week. This cake is perfect for making ahead of time and storing in bulk, making it the go-to dessert for quick snacking.
Reheating the Triple Ginger Pound Cake is not necessary but if you wish to warm slices up, use microwave or oven methods. The Microwave is quick and easy. Place the desired portion on a microwave-safe dish and heat for 20 seconds (makes sure not to overheat as it will dry out). For an oven option, preheat your oven (350F/180C), place slices on a baking sheet and reheat them for about 5 minutes.
If you’ve ever had gingerbread that gets better with each passing day (as it soaks up all the flavors), then you’ll appreciate how well this Triple Ginger Pound Cake keeps. Serve with tea or coffee, drizzle with icing or eat it straight-up either way will have everyone coming back for more!
Tips for Perfect Results
To achieve the perfect triple ginger pound cake, there are several tips that I have implemented in this recipe to ensure great results.
Firstly, it is essential to measure all the ingredients correctly. Even a little bit difference can alter the outcome of your cake. So, make sure you use measuring cups and spoons instead of eyeballing measurements.
Secondly, use good quality ingredients. The freshness of the baking powder and ginger root, as well as the quality of butter and eggs, can largely influence the taste and texture of your cake. So, always go for fresh and high-quality ingredients.
Thirdly, sift the dry ingredients like flour, baking powder, and ground ginger together. This will make sure that they are evenly distributed in the batter, providing a consistent texture throughout your cake.
Fourthly, beat the sugar and butter together until light and fluffy in large bowl using an electric mixer. Make sure to scrape down the sides of the bowl occasionally to ensure that everything is well mixed.
Fifthly, add triple ginger to your mixture once everything is well combined. You can add crystallized ginger or fresh ginger root or both to bring out the zesty flavor in your cake.
Sixthly, don’t overmix while adding flour mixture into the batter mixture, otherwise it will result in a dense cake. Just mix until everything is well incorporated.
Seventhly, don’t open the oven door too often while baking as it can cause fluctuations in temperature and ruin your cake’s rise.
Lastly, allow your cake to cool completely before slicing so that it doesn’t crumble. If you need to slice it when it’s still warm, use a serrated knife and cut gently without applying too much pressure.
By following these tips carefully, you’ll get a perfectly moist, fluffy and flavorful triple-ginger pound cake that will be hard to resist!
FAQ
Now that you have learned the recipe steps for the delicious triple ginger pound cake, you may have some lingering questions. In this section, I will provide answers to frequently asked questions about the ingredients, baking process, and the final product. Keep reading to clear any doubts and become an expert on this joyful ginger cake.
What is Elvis Presley pound cake?
As per the Sterns, the type of pound cake that held a special place in Elvis’s heart was the one baked by his childhood friend, Janelle McComb. In 1987, on the tenth year of The King’s demise, McComb shared the coveted recipe with the Sterns. The Sterns discovered that every Christmas, McComb would bake two loaves of the cake and present them at Graceland.
What causes a pound cake to be heavy?
Do you ever wonder why your cake turns out heavy and dense? Well, it could be that you didn’t whip enough air into the butter and sugar. This tends to happen when you don’t cream the mixture for long enough or when you add the sugar, eggs, or flour too quickly. Don’t fret, I’ve got you covered with some tips to help you fix this issue in the future.
Can you beat a pound cake too much?
When it comes to adding eggs to the batter, it’s best to exercise restraint and avoid overbeating. Take your time and add them one at a time, ensuring that the yellow disappears with each addition. Excessive beating of the eggs can lead to unsavory outcomes like overflowed batter or a crumbly crust that detaches from the cake as it cools. So, make sure to be gentle and precise while adding the eggs to the batter.
What does baking soda do to a pound cake?
When using baking soda as a leavening agent in baking, it quickly reacts to any acidic components present in the recipe, resulting in instant leavening. On the other hand, baking powder continues to react with the heat of the oven, providing a long-lasting leavening boost. Combining both these agents creates the ideal leavening effect for a majority of cake recipes.
Bottom Line
In conclusion, this Triple Ginger Pound Cake recipe is the perfect dessert for any occasion. With its delicious blend of ginger flavors and moist texture, it’s sure to impress your guests and leave them feeling satisfied. The recipe is easy to follow and can be customized to your liking with the variety of substitutions and variations provided.
This cake is perfect for a midday tea, a special breakfast treat or afternoon snacks when you need something that is satisfyingly sweet with little bites.
So if you’re looking for a new cake recipe to add to your baking repertoire, this Ginger Pound Cake will not disappoint. Ensure you follow the tips above to get perfect results while also using fresh ingredients including ginger roots, butter, sugar and all-purpose flour.
Indulge in every bite and experience the richness of the ginger flavor that floods your mouth every time. Make it the centerpiece of your next special occasion or get-together and impress everyone with this sticky ginger goodness.
This Triple Ginger Pound Cake recipe is so good that it might become your new go-to dessert for years to come!
Triple Ginger Pound Cake Recipe
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 1/2 cups sugar
- 1 1/4 cups butter, softened (do not use margarine)
- 1 tablespoon grated gingerroot
- 1 teaspoon vanilla
- 5 eggs
- 3/4 cup milk
- 1/2 cup finely chopped crystallized ginger
Instructions
- Preheat oven to 350°.
- Spray a 12-cup fluted tube cake pan or 10-inch angel food cake pan with baking spray with flour.
- In a bowl, mix flour, ground ginger, baking powder, and salt; set aside.
- In a large bowl, beat sugar, butter, gingerroot, vanilla, and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly.
- Beat on high speed 5 minutes, scraping bowl occasionally.
- On low speed, beat in flour mixture alternately with milk.
- Fold in crystallized ginger until evenly mixed.
- Spread in pan.
- Bake 50-60 minutes or until pick comes out clean.
- Cool 10 minutes.
- Remove cake from pan to cooling rack.
- Cool completely, about 2 hours.
Nutrition
Recommended Recipes Just For You
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.