Recipe: Ginger Pound Cake with Apple Marshmallow Glaze (tube cake)

GINGER POUND CAKE

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 (recipe follows)
Chopped toasted pecans (for garnish)

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 F 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.

Makes 1 (10-inch) tube cake
Source: America Celebrates Columbus by The Junior League of Columbus, Ohio