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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 318.5
  • Total Fat: 9.6 g
  • Cholesterol: 93.5 mg
  • Sodium: 196.7 mg
  • Total Carbs: 52.7 g
  • Dietary Fiber: 1.1 g
  • Protein: 5.2 g

View full nutritional breakdown of Ginger Pound Cake calories by ingredient
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Ginger Pound Cake

Submitted by: MYSHELLE10

Introduction

This makes a lovely bundt cake that is a great dessert to share. It's great as is, or you can serve w/ a bit of whipped topping, sorbet, or a fruit sauce would also be light and good. For those not used to the ginger, it can add a bit of a kick, but my family loves the flavor. If you can find crystallized ginger in bulk bins near you, you will save a bundle. The toughest part is grating the ginger-- otherwise the cake comes together fairly easily. I tried this recipe as is the first time, but I imagine you could cut the butter in half and sub in some applesauce without massively compromising texture. This makes a lovely bundt cake that is a great dessert to share. It's great as is, or you can serve w/ a bit of whipped topping, sorbet, or a fruit sauce would also be light and good. For those not used to the ginger, it can add a bit of a kick, but my family loves the flavor. If you can find crystallized ginger in bulk bins near you, you will save a bundle. The toughest part is grating the ginger-- otherwise the cake comes together fairly easily. I tried this recipe as is the first time, but I imagine you could cut the butter in half and sub in some applesauce without massively compromising texture.
Number of Servings: 12

Ingredients

    2 & 1/4 c. all purpose flour
    2 tsp ground ginger
    1 tsp baking powder
    1/2 tsp baking soda
    1/4 tsp salt
    8 TB (1 stick) unsalted butter, softened
    1.5 cups light brown sugar
    1/3 c. grated or finely chopped fresh ginger
    4 large eggs
    2/3 cup fat free sour cream
    1/2 cup crystallized ginger, cut into 1/4" squares.

    12 c. bundt pan sprayed w/ cooking spray w/ flour.

Directions

Set rack in middle of oven & preheat to 350.

Stir flour together with ground ginger through salt.

Beat softened butter and brown sugar together until soft and fluffy (about 5 min). Beat in fresh ginger. Beat in eggs, one at a time, until smooth after each addition.

Add in 1/3 of flour mixture and stir. Then add 1/2 the sour cream. Add another 1/3 of flour, the second 1/2 of sour cream. Then add the last 1/3 of the flour mixture.

Lastly fold in the diced crystallized ginger.

Pour into bundt pan and cook until firm-- 50-60 minutes. Let cool in pan on a rack approximately 10 minutes, then invert from the pan and then allow to further cool.

Makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user MYSHELLE10.






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Member Ratings For This Recipe

  • Oh wow, this looks great-I'm making it w/ just the powdered ginger today(since I'm craving ginger cake)and when I get some more fresh ginger I'll make another one. (Later...I did make this and it turned out great! Can't wait to try it w/ real ginger bits in it! - 10/14/08

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  • Very Good
    0 of 1 people found this review helpful
    Looks yummy! - 4/17/07

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