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Ginger Pound Cake

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“I love ginger, I love pound cake, I love ginger pound cake! Maybe you will too. This is a large, moist cake--nice crust and crumb. I imagine you could omit the ginger, if you must and have a vanilla pound cake. This came from Southern Living April 2002.”
READY IN:
1hr 30mins
SERVES:
16-20
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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