"Over the years, I've come up with several pound-cake recipes using different fruits and spices," writes Sue Knechtel of Ottawa, Ontario. "I've had varied results—some good, some bad and some just ugly. My best creation is this ginger version."
Recipe information
Yield
Makes 2 Loaves
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Grease two 9x5x3-inch loaf pans. Sift flour, ground ginger, baking powder and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Add eggs and yolks 1 at a time, beating well after each addition. Beat in vanilla. Mix dry ingredients and milk alternately into batter. Fold in crystallized ginger and grated ginger. Divide batter between prepared loaf pans.
Step 2
Bake cakes until tester inserted into center comes out clean, about 1 hour. Cool cakes in pans 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks; cool completely. (Can be prepared up to 1 month ahead. Double-wrap cakes with plastic; freeze.)
