Triple Ginger Pound Cake


I love ginger, but even I wondered about a cake that contained three different types in generous quantities. Would a Triple Ginger Pound Cake be too strong? Would it be like those ginger biscuits that smell so good, but have such a heavy ginger flavour that they require frantic sips of tea to avoid a coughing fit? Or would it be ambrosial? I sure am glad I was curious enough to find out!

The first time I made this Triple Ginger Pound Cake, I used all three types of ginger, but cut back on the measurements. Guess what my husband said; “Nice cake, but it could be more ginger-y”. Mmm….definitely should have followed the recipe on that one!

The next time, with some trepidation, I bravely put all the ginger called for in my Triple Ginger Pound Cake. Know what? The dried ginger, grated root ginger, and crystallised ginger in this cake all complement each other, giving a deep, rich, mellow flavour. Seriously, even if you are a bit of a ginger-phobe, be brave. It’s really worth it.

I used a tube pan as the recipe recommended the first time, but I struggled to get the cake to cook through properly before it became too brown.  I decided to go for loaf pans the next time, and it definitely made for nicer cakes. Also, my late Mom always made pound cakes in loaf tins, so I’m predisposed to preferring them that way.

I cut back on the number of eggs the recipe called for (from 5 to 4). This really did improve the texture of the cake. I often use buttermilk in cakes instead of ordinary milk, and I’m pleased that I did that here as well. There is just something about buttermilk that gives a really gorgeous richness to cakes. And while the recipe called for a browned butter glaze, I stuck with simple vanilla, although I have no doubt the former would be very nice too. I can’t help but wonder about a lemon glaze too…maybe next time!

Triple Ginger Cake

Triple Ginger Pound Cake

Adapted from The Betty Crocker Cookbook
Makes 2 – 2 lb loaf cakes

3 cups all purpose (plain) flour
2 teaspoons ground ginger
1 teaspoon baking powder
generous pinch of salt
½ cup finely chopped crystallised ginger (be brave!)
2½ cups white sugar
1 cup butter, softened (preferably unsalted)
1 tablespoon grated ginger root
1 teaspoon vanilla
4 large eggs, at room temperature
1 cup buttermilk

Preheat the oven to 350°F (170°F – 160°F for a fan oven). Grease and flour or line two 2 pound loaf pans.

In a medium bowl, mix together the flour, ginger, baking powder and salt. Gently stir the chopped crystallised ginger through the flour mixture so it doesn’t stick together. Set aside.

Put the sugar, butter ginger root, vanilla and eggs in a large bowl. Using an electric mixer, blend these ingredients together on low. Then turn the mixer to high and beat together for about 3 to 4 minutes. Scrape the bowl occasionally.

Using a low speed, beat the flour mixture into the sugar mixture alternately with the buttermilk.

Pour into the prepared pans. Bake for 50 to 60 minutes or until a skewer inserted in the centre of the cakes comes out clean.

Cool for 20 minutes, before removing from the pans and allowing to cool completely on a rack. Serve sprinkled with icing sugar, or drizzled with glaze.

Vanilla Glaze

⅓ cup butter, softened
2 cups icing sugar
1 teaspoon vanilla
2 to 3 tablespoons hot water

Blend the butter and the icing sugar together in an electric mixer. Beat in the vanilla. Gradually add the hot water, a bit at time, until a syrupy consistency is reached. Drizzle over the cakes.

Shared with All My Bloggy Friends, Hearth and Soul, Tasty Tuesday, Food on Fridays, Foodie Friday, Friday Food Frenzy, See Ya in the GumboMouthwatering Mondays, Treasure Box Tuesday,
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Article by April Harris

April has written 1259 great articles for us.
April is a food, lifestyle and travel writer who lives in Berkshire, England. She shares inspiration, tips and trends for anyone who loves food, cooking, entertaining, fashion, travel and the finer things in life at her blog,
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  1. April, this sounds wonderful, I am going to make it for a friend of ours who loves ginger — I like your adjustments too. 🙂

  2. April, I love this pound cake, yumm. ginger is my weakness.

  3. This sounds so wonderful and I am coping the recipe, but will need to order some of the crystallized ginger. I make a lovely fruit cake but this sounds so mild and will be great at our fellowship time at church. (My husband will love it too.)

    • I’m so glad you like the sound of my Ginger Cake, Hazel. It really is delicious, and very mild despite all the lovely layers of ginger flavour. I hadn’t used crystallised ginger much before this, but now that I have tried it I keep it on hand all the time 🙂

  4. I had a friend from Austrialia who always gave me crystalized ginger and told me how popular it was in recipes where he was from. I never baked with them. Can’t wait to try. Thanks so much for sharing your cake with us on foodie friday.

  5. I can’t even imagine the wonderful aroma this must have while baking. After reading the recipe, I think I would also be hesitant to use all of the ginger–especially the amount of crystallized ginger. Wow! Thanks for being brave.

    Sorry it took me so long to stop by this week. Thank you for linking!

    • It really does smell amazing. You could always adjust the amounts of ginger if you preferred, although it’s amazing how mild this cake tastes considering how much ginger it has in it 🙂

  6. I love ginger, this sounds great!

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