Gingered Pound Cake
Source of Recipe
Midwest Living - December 2004
Gingered Pound Cake
History comes alive with a historic pound cake recipe from Greenfield Village in Dearborn, Michigan. The recipe uses a syrup from Vernor's, a barrel-aged ginger ale that's America's oldest soft drink. This nose-tickling Michigan soda is only available in a few Midwest states. We tinkered with the recipe and came up with a version you could make without the syrup. Instead we added crystallized ginger and grated fresh ginger.
1-1/4 cups butter
5 eggs
3-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
3 cups packed brown sugar
2 tablespoons finely chopped crystallized ginger
1 tablespoon vanilla
1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
1 cup milk
Whipped cream (optional)
Allow butter and eggs to stand at room temperature 30 minutes. Grease and flour 10-inch tube pan; set aside.
In bowl, mix flour and baking powder.
In a large mixer bowl, beat the butter with electric mixer for 30 seconds. Gradually add brown sugar, beating 10 minutes or until very light and fluffy. Beat in the crystallized ginger, vanilla and fresh ginger until combined.
Add eggs, 1 at a time, beating for 1 minute after each and scraping bowl frequently. Alternately add flour mixture and milk to butter mixture, beating after each addition just until combined. Pour into the prepared pan.
Bake in 325° oven 65 to 75 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on wire rack 15 minutes. Run knife around edge of pan and invert cake onto rack; remove pan. Invert cake right side up; cool. Serve with whipped cream, if you like.
Makes 16 servings
Source: Midwest Living - December 2004
|
Â
Â
Â
|
member logon
