Ingredients for Triple Ginger Pound Cake
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How to Make Triple Ginger Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9x5x3-inch loaf pans.
- In a medium bowl, whisk together 3 cups all-purpose flour, 2 tablespoons ground ginger, 2 teaspoons baking powder, and 1 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
- Add 4 large eggs and 4 large egg yolks one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients and 1 cup milk to the wet ingredients, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 1 cup crystallized ginger (chopped) and 2 tablespoons grated fresh ginger.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. (Start checking at 50 minutes).
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
74 g
Sugar
808g
Fat
326g
Carbs
127g
