Triple Ginger Pound Cake Recipe
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.
Ingredients
- 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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