Richly spiced, fragrant and perfect any time of day, Triple Ginger Pound Cake is a not to be missed treat. Perfect with a cup of tea or coffee, or a glass of milk, this is one of my favourite little indulgences at tea time. It also makes a wonderful dessert with a scoop of ice cream.
A Long Time Favourite
I’ve been making this recipe for a long time and I am re-publishing the blog post as it is such a wonderful recipe. It’s a shame to leave deliciousness like this languishing back in the archives.
My Triple Ginger Pound Cake contains three kinds of ginger – ground ginger, fresh root ginger and crystallised ginger. However, despite the abundance of one of my favourite spices, I find even those who profess not to like ginger very much love this cake. The dried ginger, grated root ginger, and crystallised ginger in this cake all complement each other, giving a deep, rich, mellow flavour.
A Real Family Favourite
This is not a cake I would have expected kids to like, but I’ve been proven wrong time and time again. It’s a good thing the recipe makes two loaves! Triple Ginger Pound Cake is great for entertaining and it also makes a wonderful hostess or holiday gift.
Love a good pound cake? Get more yummy recipes here!
I like to use buttermilk in cakes as it gives a wonderful texture and flavour, but I’ve also used ordinary milk in this recipe very successfully. And while Triple Ginger Pound Cake tastes good naked, glaze makes it look prettier. Either the vanilla glaze or the ginger glaze taste wonderful, although I tend to make the ginger glaze most often as it brings the cake to new levels of gingery gorgeousness.
Give my Triple Ginger Pound Cake recipe a try and taste just how very addictive a triple hit of ginger can be!
Triple Ginger Pound Cake – Printable Recipe
Triple Ginger Pound Cake Recipe
- 3 cups all purpose plain flour
- 2 teaspoons ground ginger
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup finely chopped crystallised ginger
- 2 cups white sugar
- 1 cup butter softened (preferably unsalted)
- 2 teaspoons grated ginger root
- 1 teaspoon vanilla
- 4 large eggs at room temperature
- 1 cup buttermilk
- For the vanilla glaze
- ⅓ cup butter softened
- 2 cups icing sugar
- 1 teaspoon vanilla
- 2 to 3 tablespoons hot water
- For the ginger glaze
- ½ cup icing sugar confectioner's sugar
- 1 teaspoon ground ginger
- 3 to 4 tablespoons water
- Preheat the oven to 350°F (170°C - I set my fan oven at 155°C).
- 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 vanilla or ginger glaze.
- To make the vanilla glaze:
- 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.
- Allow the glaze to set before slicing the cakes.
- To make the ginger glaze:
- Whisk the icing sugar and the ground ginger together with a fork.
- Gradually add the water, whisking well after each addition, until a smooth, drizzle-able consistency is reached.
- Drizzle over the cakes. Allow the glaze to set before slicing the cakes.