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 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.
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.
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