Ginger Pound Cake
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
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
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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.
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.
Member Ratings For This Recipe
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