Ginger Pound Cake
Yield: 20 Servings
- 3 cups flour
- 1 tablespoon ground ginger
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups butter or margarine, softened
- 2 1/4 cups packed brown sugar
- 1/2 cup sugar
- 5 eggs
- 2 teaspoons vanilla extract
- 1 cup milk
- 1 cup chopped toasted pecans
- 1/2 cup finely chopped crystallized ginger
- Apple Marshmallow Glaze
- Chopped toasted pecans
Sift the flour, ground ginger, baking powder
and salt together. Cream the butter, brown sugar and sugar in a large mixer
bowl until light and fluffy. Add eggs 1 at a time, beating well after each
addition. Beat in the vanilla. Add the milk and flour mixture alternately,
beating constantly after each addition. Fold in 1 cup pecans and finely
chopped ginger. Spoon into a greased and floured 10-inch tube pan. Bake
at 350 degrees for 1 hour and 10 minutes or until wooden pick instead in
the center comes out clean. Cool in the pan for 15 minutes. Invert onto
a wire rack to cool completely. Drizzle Apple Marshmallow Glaze over the
cooled cake. Sprinkle chopped toasted pecans along the outside edge.
Apple Marshmallow Glaze
- 16 large marshmallows
- 2/3 cup apple jelly
- 1/4 cup lemon juice
- 1/4 cup butter or margarine, cut into
pieces
Combine the marshmallows, jelly and lemon
juice in a medium saucepan. Cook over medium heat until smooth, stirring
constantly. Add the butter 1 piece at a time, whisking constantly until
smooth.
- America Celebrates Columbus
The Junior League of Columbus, Ohio
- Publication Date: 1999
- $24.95 - Hardcover
- ISBN: 0-9613621-1-1
The Recipe Link -
http://www.recipelink.com |
