GINGER POUND CAKE S'MORES
Kids and adults won't be able to resist this fun spin on campfire S'mores. Pound cake replaces the traditional graham cracker while crystallized ginger adds a unique flavor twist. -Peter Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Cut each marshmallow lengthwise into 4 slices. Place a chocolate piece, 4 marshmallow slices and 1 tsp. ginger on each of 8 cake slices; top with remaining cake. Spread outsides of cake slices with butter., Grill, covered, over medium heat until toasted, 1-2 minutes on each side.
Nutrition Facts : Calories 382 calories, Fat 24g fat (13g saturated fat), Cholesterol 144mg cholesterol, Sodium 272mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 2g fiber), Protein 5g protein.
LEMON-GINGER BUNDT CAKE
Fresh lemon and crystallized ginger sparkle up this buttery, dense Bundt cake. A dusting of confectioners' sugar finishes its presentation.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h20m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter and flour a standard 12-cup bundt pan. In a medium bowl, whisk together flour, lemon zest, ginger, baking soda, and salt; set aside.
- Using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 4 to 5 minutes. Add eggs one at a time, beating well after each addition; mix in lemon juice.
- With mixer on low, alternately add flour mixture in 3 parts and sour cream in 2, beginning and ending with flour mixture; mix just until incorporated (do not overmix). Spoon batter into prepared pan, and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.
- Bake until a toothpick inserted in center of cake comes out clean, 55 to 60 minutes (if cake browns too quickly, tent loosely with aluminum foil). Let cake cool in pan 30 minutes, then turn out onto a rack to cool completely. (To store, wrap cake in plastic, and keep at room temperature, up to 3 days.) Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 500 g, Fat 21 g, Fiber 1 g, Protein 7 g
CRYSTALLIZED GINGER - YOGHURT POUND CAKE
A great cake to have with coffee and tea. Very easy to make and tastes like you fussed. Dense and buttery with a gingery zing.
Provided by evelynathens
Categories Dessert
Time 1h35m
Yield 1 large Bundt Cake
Number Of Ingredients 10
Steps:
- Preheat oven to 300F (a low temperature, but it works); butter and flour a bundt pan (mine is no-stick but I still butter and flour it).
- With mixer beat butter for a couple of minutes until white; add sugar and extracts and beat a few minutes longer (about 8-9 minutes in all); Add eggs, one at a time, beating after each addition; With mixer on low (to avoid getting flour dust all over the kitchen) add flour, baking powder and salt alternately with yoghurt; beat in ginger; this makes a very thick batter; Spoon into prepared bundt pan and bake for 75 minutes (but start checking with toothpick to see if it's done after an hour (temperatures vary from oven to oven).
- Variations: I often use the 'base' recipe (omitting the ginger) and 'marble some of the batter with cocoa (add a tablespoonful or so of milk and 2 heaping tablespoonfuls of cocoa to 1/3 of the batter); or make a nut cake by stirring in 1 1/2 cups of the flour-dusted, toasted nuts of your choice (a sprinkle of freshly-grated nutmeg is great in this version); our current favourite is chocolate, chocolate/chip where I add 3 tablespoonfuls of cocoa to the batter (along with a couple of tablespoonfuls of milk - or buttermilk if you have it) and then stir in 1 1/2 cups of flour-dusted chocolate chips at the end, before spooning into pan.
TRIPLE-GINGER POUND CAKE
Steps:
- Preheat oven to 350°F. Grease two 9x5x3-inch loaf pans. Sift flour, ground ginger, baking powder and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Add eggs and yolks 1 at a time, beating well after each addition. Beat in vanilla. Mix dry ingredients and milk alternately into batter. Fold in crystallized ginger and grated ginger. Divide batter between prepared loaf pans.
- Bake cakes until tester inserted into center comes out clean, about 1 hour. Cool cakes in pans 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks; cool completely. (Can be prepared up to 1 month ahead. Double-wrap cakes with plastic; freeze.)
MAKEOVER LEMON POUND CAKE
For this lovely golden cake, I use fat-free yogurt to trim the calories. It's a comforting dessert for days when it's warm enough to dine outside. -Lauren Gilmore, Pennington, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Coat a 9x5-in. loaf pan with cooking spray., In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in oil, lemon juice, zest, vanilla and, if desired, poppy seeds. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined., Transfer to prepared pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. If desired, top with candied lemon slices.
Nutrition Facts : Calories 145 calories, Fat 6g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 253mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
LEMON-SOAKED GINGER POUND CAKE
From Pie in the Sky food blog. She got the recipe from The Cake Book by Tish Boyle. You can get ginger spread (ginger puree) from the gingerpeople.com
Provided by Dona England
Categories Dessert
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- grease and flour a 10 inch bundt pan.
- Sift together in a large bowl: flours, ground ginger, baking powder and soda, salt.
- Set Aside.
- Beat butter in a separate bowl until light and creamy about 2 minutes.
- Gradually add the sugar at medium high speed until the mixture is light in color and texture, about 3 minutes.
- Beat in one egg at a time, beating 30-40 seconds after each addition and scraping down the sides of the bowl as necessary.
- Beat in the grated ginger, crystallized ginger or puree, lemon zest and vanilla extract.
- At low speed, add the sifted mixture in three additions, alternating with the sour cream ( or creme fraiche) Scrape batter into prepared pan and smooth with a spatula.
- Bake the cake 50-55 minutes or until a toothpick comes out clean. Cool in the pan on a rack for 10 minutes, then invert the cake onto another rack.
- Slide a baking sheet under the cake to catch the glaze drippings.
- While the cake is baking, combine the lemon juice and sugar in a small, nonreactive saucepan and cook over medium heat, stirring, just until sugar is dissolved.
- Remove from heat.
- Using a pastry brush, dab the syrup generously all over the surface of the warm cake, allowing it to soak in before reapplying.
- Use the whole pan of soaking syrup.
- Dust the cooked cake with confectioners sugar.
TRIPLE-GINGER POUND CAKE
Spice up ordinary pound cake with the fresh taste of three kinds of ginger.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan, 10-inch angel food (tube) cake pan or 2 (9x5-inch) loaf pans. In medium bowl, mix flour, ground ginger, baking powder and salt; set aside.
- In large bowl, beat granulated sugar, butter, gingerroot, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed. Fold in candied or crystallized ginger until evenly mixed. Spread in pan.
- Bake fluted tube or angel food cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 1 hour to 1 hour 10 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff. Fold in pineapple. Serve cake with pineapple cream.
Nutrition Facts : Calories 325, Carbohydrate 40 g, Cholesterol 90 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 140 mg
SIMPLE YOGHURT POUND CAKE
Adapted from Vanilla Sour Cream Pound Cake recipe found on http://southernfood.about.com/od/poundcakes/r/blcc89.htm I had replaced sour cream from the original recipe with yoghurt, reduced the original amount of sugar by 1/4 cup and used a loaf pan instead :)
Provided by Chun1820
Categories Dessert
Time 2h
Yield 10-12 slices, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300° F (about 150° C).
- Using an electric beater or kitchen aid, cream together sugar and butter, when it is light and fluffy, add egg yolks one at a time,beat well after each addition.
- Blend in vanilla and yoghurt.
- In a separate bowl, sift sifted flour, salt, and soda.
- Add sifted dry ingredients to batter, beat well.
- For the egg whites, to ensure a successful formation of stiff peaks, the first step is that the bowl - preferably a metal or glass bowl, and beaters should be clean and dry. If there is a trace of oil residue in the bowl or a little hint of yolk in the whites, it will interfere with the formation of air bubbles. Beat on low speed for about a minute until foamy then switch to medium/high speed until stiff peaks form. (Note: I do not have 2nd spare bowl designed for the kitchen aid for beating the egg whites, so I scoop with a spatula the yoghurt mixture batter - it would be rather stiff by then - into a large separate clean bowl; then wash, dry the beaters and bowl of the kitchen aid with paper towel.).
- Take a quarter or so of the beaten egg white and mix it into the yoghurt batter, it will bring the consistency of the batter closer to that of the foam so they mix better. Fold the rest of the egg white in 2 or 3 parts, do not over mix.
- Pour into a greased loaf pan and bake for about 1 1/2 hours (90 mins) or until loaf is golden brown and toothpick inserted in center comes out clean.
- Cool in pan for 5 minutes, then transfer to wire rack and cool completely.
Nutrition Facts : Calories 346.4, Fat 14.1, SaturatedFat 8.2, Cholesterol 111.8, Sodium 445.5, Carbohydrate 50.1, Fiber 0.6, Sugar 32.2, Protein 5.4
CANDIED GINGER POUND CAKE WITH A HINT OF ORANGE
A sweet Southern pound cake, with candied ginger and a hint of orange -- This sour cream cake makes a nice crust and tender crumb. For a more robust orange flavor, brush hot cake with an orange syrup or glaze -- or top each serving with orange curd. NOTE: For the orange extract in this cake, try Recipe #340691 -- but you'll need to plan ahead by about a week!!!
Provided by KerfuffleUponWincle
Categories Dessert
Time 1h25m
Yield 1 large bundt pan, 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees.
- Cream butter and sugars until light and fluffy.
- Add eggs one at a time until mixed well.
- Combine flour, soda, and salt.
- Alternately add flour and sour cream until combined with egg/butter mixture.
- Add extract and zest to cake batter.
- Gently fold candied ginger mixed with 3 tablespoons flour into cake batter -.
- Pour into large bundt pan, sprayed with baking spray.
- Bake at 300 degrees for 1 hour and 10 minutes ~ check for doneness ~ cover top of cake with aluminum foil if it is getting too dark!
- Continue baking if necessary ~ check at 5 minute intervals till done. Cake in my photo baked for 1 hour and 15 minutes.
- If desired, brush hot cake with an orange juice/sugar syrup to glaze ~.or top each serving with orange curd.
Nutrition Facts : Calories 352.7, Fat 14.9, SaturatedFat 8.8, Cholesterol 103.5, Sodium 134.3, Carbohydrate 50.8, Fiber 0.6, Sugar 34.2, Protein 4.8
CRYSTALLIZED GINGER
I was surfing the web and found this-it was posted by a person named Jeannine and I thank her-this recipe is great! Hope you enjoy it as much as I did.
Provided by Diana Adcock
Categories Candy
Time 55m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Peel the ginger and slice it into rounds 1/8 inch thick.
- For every cup of prepared ginger you will need 3 cups of water and 3 cups of sugar.
- In a large to huge pot bring the water/sugar to a boil and stir to dissolve the sugar.
- When dissolved add the ginger and boil for 45 minutes stirring almost constantly.
- You want the ginger tender and getting that translucent look about it.
- You also don't want it at a full rolling boil-just a little less.
- Drain the ginger reserving the liquid.
- Separate and place on a rack to dry for around 30 minutes-it's gonna be a bit sticky-and then coat with sugar-I would whirl it a bit in a spice grinder to get it half powder, half granulated.
- Set it out on wax paper to dry-this took a few hours with a lot of hand slapping.
- Store in an air tight container.
- As for the remaining syrup you can boil and reduce to a syrup-something between maple syrup and honey and use on pancakes, waffles or ice cream.
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