This recipe is for ginger lovers! It’s a gingery cake studded with bits of crystallized ginger. You can personalize it for your taste buds by playing with the amounts of ground and crystallized ginger. It’s also great for using up the leftover evaporated milk from a full bundt-pan’s worth of golden pound cake.
The original golden pound cake recipe is here:
Adapted from Betty Crocker and Dorie Greenspan’s Baking: From My Home to Yours
Yield: One 9″ x 4″ loaf cake
- 1 1/2 cups gluten-free OR all-purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 – 2 teaspoons ground ginger
- 1/8 teaspoon salt
- 3/4 – 1 cup sugar, depending on how sweet you want it
- 1/2 cup butter, softened
- 1/2 teaspoon vanilla extract
- 3 eggs
- 1/2 cup evaporated milk
- 3 tablespoons chopped crystallized ginger (you can double or even triple this if you love ginger)
- Preheat oven to 350ºF. Grease and flour a 9″ x 4″ loaf pan.
- Beat butter until creamy, then beat in sugar, eggs, and vanilla.
- Set mixer to high speed and beat mixture for 5 minutes. (The 5 minutes of beating doesn’t make much of a difference if you’re using gluten-free flour, so you can skip this part.)
- Beat in baking powder, ginger, and salt.
- Beat in gluten-free OR all-purpose flour alternately with evaporated milk.
- Stir in chopped crystallized ginger.
- Pour into prepared cake pan. Bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool in pan for about 20 minutes, then remove from pan onto a wire rack and cool completely (about 40 minutes).