Recipe for cooking ginger pound cake

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

Ginger Pound Cake

3 c. all-purpose flour, divided
1 Tbsp. baking powder
3/4 c. half-and-half
2 tsp. vanilla extract or flavoring
2 1/4 c. sugar
1 1/2 c. (3 sticks) unsalted butter, at room temperature
6 eggs, at room temperature
1 c. candied ginger, cut into 1/4 in. dice

Preheat oven to 350 degrees F. Butter two 9 x 5 1/2 in. bread loaf pans. Line bottom with wax paper; butter paper. Lightly flour pans and paper.

Sift 2 c. flour with baking powder. Combine half-and-half and vanilla extract or flavoring.

Beat sugar and butter in lrg. bowl of electric mixer until light and fluffy, scraping sides as necessary. Reduce speed to low and beat in eggs, one at a time. Blend flour mixture and half-and-half alternately into batter, beginning and ending with flour. Increase speed to high and beat just until smooth.

Toss ginger with remaining 1/2 c. flour. Fold into batter. Divide between greased pans, smoothing tops with spatula. Tap pans lightly on counter top, eliminating air pockets. Bake until cake pulls away from sides of pans and test inserted in centers come out clean about 1 hour.

Cool in pans on racks 30 mins.. Un-mold cakes and cool completely on racks. Wrap tightly in plastic and refrigerate overnight before using. Cakes can be refrigerated up to one week or frozen for 1 month.