Triple Ginger Pound Cake Recipe

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.

The 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 warming triumvirate all complement each other, giving a deep, rich, mellow flavour.

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This recipe has been a part of my family for years and every time I make it I remember why I love it.

A Real Family Favourite

I would have expected kids to love a cake like this as much as they do, but I’ve been proven wrong time and time again. The three kinds of ginger balance each other perfectly and give a rich yet mellow flavour hit.

Triple Ginger Pound Cake is great for entertaining and it also makes a wonderful hostess or holiday gift. It’s a good thing the recipe makes two loaves!

Love a good pound cake? Get more yummy recipes here! 

Tips for Making Triple Ginger Pound Cake

Buttermilk gives the cakes a wonderful texture and flavour, but I’ve also used ordinary milk in this recipe very successfully.

Be sure to use non-stick loaf pans and either grease or line the pan well so the cakes come out easily. Remember you will need two loaf pans for this recipe..

Triple Ginger Pound Cake tastes good naked, but a 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.

Ginger is generally considered to be good for you, but if someone has a history of kidney stones or is on blood pressure medication, they sometimes need to be careful how much they consume.

You can freeze this cake. I prefer to slice it first and then freeze it so I can thaw just a little at a time.

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

Created by: April J Harris

Triple Ginger Pound Cake Recipe

Course Cake, Dessert

Cuisine American

Servings 20

A warming triumvirate of ginger make this gently but richly spiced Triple Ginger Pound Cake recipe a family favourite at teatime and beyond.

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Prep Time 20 mins

Cook Time 50 mins

Total Time 1 hr 10 mins

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 3 cups all purpose flour All purpose flour is also known as 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 Icing sugar is also known as confectioner's sugar.
• 1 teaspoon vanilla
• 2 to 3 tablespoons hot water
• For the ginger glaze
• ½ cup icing sugar
• 1 teaspoon ground ginger
• 3 to 4 tablespoons water

Instructions

• Preheat the oven to 350°F (170°C - I set my fan oven at 155°C).
• Grease 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 the large bowl of an electric mixer bend together on low speed.
• Then turn the mixer to high and beat together for about 3 to 4 minutes, stopping the mixer and scraping 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.

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