Ginger Pound Cake

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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:

Original Betty Crocker recipe

 

Pound Cake
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)

 

  1. Preheat oven to 350ºF.  Grease and flour a 9″ x 4″ loaf pan.
  2. Beat butter until creamy, then beat in sugar, eggs, and vanilla.
  3. 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.)
  4. Beat in baking powder, ginger, and salt.
  5. Beat in gluten-free OR all-purpose flour alternately with evaporated milk.
  6. Stir in chopped crystallized ginger.
  7. Pour into prepared cake pan.  Bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean.
  8. Cool in pan for about 20 minutes, then remove from pan onto a wire rack and cool completely (about 40 minutes).
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Ghost Cake Pt 1: Pound Cake

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I found a ghost-shaped cake pan at Williams-Sonoma a couple months ago and finally got a chance to use it!  I decided to do a pound cake because those are denser and hold together better.  Removing the two halves of the cake from the pan took some time and patience, but it was worth it!

The original pound cake recipe is here:

Original Betty Crocker recipe

Pound Cake
Adapted from Betty Crocker

3 cups gluten-free OR all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 cups sugar
1 cup butter, softened
1 teaspoon vanilla extract
5 eggs
1 cup evaporated milk

  1. Preheat oven to 350ºF.  Grease and flour a 12-cup bundt pan or other baking pan (such as a ghost-shaped one).
  2. Beat butter until creamy, then beat in sugar, eggs, and vanilla.
  3. Set mixer to high speed and beat mixture for 5 minutes.  (Actually, I’m not sure the 5 minutes of beating makes much of a difference if you’re using gluten-free flour.  I normally skip this part.)
  4. Beat in baking powder and salt.
  5. Beat in gluten-free OR all-purpose flour alternately with evaporated milk.
  6. Pour into prepared cake pan.  If using a bundt pan, bake for 70-80 minutes or until a toothpick inserted in the center of the cake comes out clean.  If you split the batter into two smaller pans, as I did for the ghost, bake for 45-50 minutes.
  7. After the cake is cool, use a rubber spatula to loosen the edges of the cake from the pan and remove it carefully.  Serve and eat!

Lemon Pound Cake

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One of my friends loves fresh whipped cream, so I decided to make pound cake as a whipped cream delivery mechanism.  It’s a conveniently robust recipe – if you don’t have lemon peel, you can substitute grated orange peel or even 1 teaspoon of lemon juice.  I was out of milk as well, so I mixed together 1/8 cup heavy cream and 1/8 cup water, and it worked fine.

Lemon Pound Cake
Recipe adapted from The Little Pie Company’s Pies and Other Dessert Favorites

Cake
1 3/4 cup gluten-free flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 pound (2 sticks) unsalted butter, softened
3/4 cup sugar
3 eggs
2 teaspoons vanilla extract
1 tablespoon + 2 teaspoons grated lemon peel
1/4 cup milk

Whipped cream
1 cup heavy cream
1 tablespoon sugar

1.  Preheat oven to 350°F.  Grease and flour 9x5x3″ metal loaf pan.
2.  Beat together butter and sugar until light and fluffy.
3.  Beat in eggs, vanilla, and lemon peel.
4.  Beat in baking powder and salt, followed by flour.
5.  Beat in milk.
6.  Pour batter in pan, smooth top, and bake for 55-60 min.
7.  If using pound cake as a delivery device for whipped cream, beat together 1 cup heavy cream and 1 tablespoon sugar.