Triple Ginger Pound Cake
Indulge in the warm, spicy allure of Triple Ginger Pound Cake, a rich and moist dessert packed with layers of ginger flavor. This recipe celebrates ginger in three forms—ground, freshly grated, and candied—creating a beautifully complex profile that's perfect for spice lovers. The combination of creamy sour cream, butter, and a hint of vanilla ensures every bite is tender and buttery, while the flecks of candied ginger add delightful bursts of sweetness. Ideal for cozy afternoons with tea or as a show-stopping dessert, this loaf cake is easy to prepare yet impressively flavorful. Dust it with powdered sugar for an elegant finish, and enjoy a slice of ginger bliss! Perfect for searchers looking for a "spiced pound cake recipe" or "easy ginger desserts."
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 teaspoons ground ginger
- 1 cups unsalted butter, softened
- 2 cups granulated sugar
- 4 eggs, large
- 0.5 cups sour cream
- 0.25 cups milk
- 1 teaspoons vanilla extract
- 1 tablespoons fresh ginger, grated
- 0.5 cups candied ginger, finely chopped
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, salt, and ground ginger. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar using a hand or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in the sour cream, milk, and vanilla extract until just incorporated.
Stir in the grated fresh ginger and diced candied ginger, ensuring they are evenly distributed throughout the batter.
Gradually add in the dry ingredients, mixing on low speed until just combined. Be careful not to overmix, as this could make the cake dense.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Once the cake is fully cooled, dust the top with powdered sugar, if desired, before serving.
Nutrition Facts
Calories |
5347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.7 g | 307% | |
| Saturated Fat | 144.0 g | 720% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1324 mg | 441% | |
| Sodium | 2311 mg | 100% | |
| Total Carbohydrate | 766.3 g | 279% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 517.3 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 532 mg | 41% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 795 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
