Recipe for cooking crystallized ginger pound cake

Desserts to Go with Coffee and Tea :: Buttery Pound Cakes

Crystallized Ginger Pound Cake

1 c. all-purpose flour
1 1/2 tsp. baking powder
1 c. plus 2 Tbsp. sugar
3/4 c. unsalted butter, softened
3 eggs (at room temperature)
1/4 c. plus 2 Tbsp. sour cream
1 tsp. vanilla extract or flavoring
4 oz. (1/2 c.) crystallized ginger, coarsely chopped
1/2 c. all-purpose flour

Butter and lightly flour a 9 x 5-in. loaf pan; set aside. Preheat oven to 350 degrees F. Combine the 1 c. flour and baking powder in a sm. bowl; set aside.

Beat sugar and butter in a lrg. mixing bowl on med. speed until light and fluffy. Reduce speed to low and beat in eggs, one at a time, blending well after each addition.

Combine sour cream and vanilla extract or flavoring in a c.. Add flour mixture and sour cream alternately into batter and beat until well combined, beginning and ending with flour mixture. Increase speed to high and beat until smooth.

Toss together ginger and the 1/2 c. flour in a sm. bowl. Fold ginger and flour mixture into batter.

Pour batter into greased pan. Bake for 50 to 60 mins. or until cake tester inserted in center comes out clean. Cool in pan for 10 mins.. Remove cake from pan and cool completely on a wire rack. Wrap cake in plastic wrap and refrigerate overnight.