Ginger Pound Cake

Although ground ginger is made from the same rhizome as ginger, it has a different flavor, so using fresh ginger is key in this cake.  When buying ginger, look for a root with smooth skin that is not dried out.

ginger pound cake







Serves 16


  • 1             cup butter
  • 5             eggs
  • 1             cup milk
  • 3             cups all-purpose flour
  • 1             tsp baking powder
  • 1/4         tsp baking soda
  • 1/4         tsp salt
  • 2             cups granulated sugar
  • 3/4         cup packed brown sugar
  • 2             tsp vanilla
  • 1/2         cup finely chopped crystallized ginger
  • 2             tbsp grated ginger
  •                Citrus Topping(optional)


  1. Allow butter, eggs and milk to stand at room temperature for 30 minutes.
  2. Grease and lightly flour 1 10 inch tube pan; set aside.
  3. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
  4. Preheat oven to 350 degree F.
  5. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.  Gradually add granulated sugar and brown sugar, beating until combined.
  6. Beat in vanilla.
  7. Add eggs one at a time, beating for 1 minute after each addition and scraping sides of bowl often.
  8. Alternately add flour mixture and milk to butter mixture, beating on low to medium speed just until combined after each addition.
  9. Gently stir in crystallized ginger and fresh ginger.
  10. Pour batter into prepared pan.
  11. Bake for 60 – 70 minutes or until a wooden toothpick inserted near centre of cake comes out clean.  Cool in a pan on a wire rack for 10 minutes.  Remove from pan;  cool completely on wire rack.
  12. To serve, place cake on a serving platter.  If desired, spoon Citrus Topping over cake.

Citrus Topping


  • 1-1/2       cups granulated sugar
  • 1               cup water
  • 1               cup thinly sliced kumquats
  • 1               orange thinly sliced
  1. In a medium saucepan, combine granulated sugar and water.  Bring to boiling; reduce heat.  Boil gently for 15 to 20 minutes or until mixture reduces to about 1 cup of thick syrup, stirring frequently.
  2. Add fruit to syrup.
  3. Return to boiling, reduce heat.  Simmer, uncovered, about 5 minutes or just until fruit is tender, gently turning fruit in syrup several times.
  4. Using a slotted spoon, gently remove fruit from syrup.  Continue to boil syrup, uncovered, for 10 – 15 minutes more or until reduced to 3/4 cup.
  5. Cool about 15 minutes.
  6. Arrange fruit on cake; drizzle syrup.

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