Ginger Ginger Cake
Description
This Ginger Ginger Cake is a sophisticated twist on the classic pound cake, delivering a warm, spicy aroma and a moist, tender crumb. The unique combination of freshly grated ginger provides a bright, peppery heat that balances the sweet, chewy texture of the candied ginger pieces. With its rich buttery base and subtle tang from sour cream, this dessert offers complex flavor layers in every bite. It is an elegant choice for holiday gatherings, afternoon tea, or as a comforting treat with a cup of coffee. The cake holds its moisture well, making it perfect for serving fresh or storing for a few days.Ingredients
Directions
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Adjust oven rack to the lower third position and preheat oven to 350F (175C).
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Generously butter a 10x4 1/4-inch angel food tube pan (or similar tube pan with 18 cup capacity), ensuring you butter the pan even if it has a non-stick finish.
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Dust the buttered pan with fine, dry bread crumbs, inverting it over paper and shaking out any excess crumbs. Set aside.
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In a medium bowl, sift together the flour and baking soda. Set aside.
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Cut the candied ginger into small 1/4 to 1/3-inch pieces. Set aside.
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Peel and grate the fresh ginger. Set aside.
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In the large bowl of an electric mixer, beat the softened butter until creamy and smooth.
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Gradually beat in the grated fresh ginger and 2 1/4 cups of the sugar.
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Beat in the egg yolks one at a time, mixing well after each addition.
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On low speed, gradually add the sifted flour mixture in two additions, alternating with the sour cream in one addition, beginning and ending with the flour mixture.
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Remove the bowl from the mixer and stir in half of the diced candied ginger by hand.
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In a clean small bowl, beat the egg whites until they hold a soft shape.
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Reduce mixer speed to moderate and gradually add the remaining 1/2 cup of sugar to the egg whites.
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Increase speed and beat only until the whites hold a firm peak when the beaters are withdrawn.
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In three additions, fold the egg whites into the batter. For the first two additions, fold only partially to maintain volume. For the last addition, fold gently just until no white streaks remain.
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Pour the batter into the prepared pan and smooth the top with a spatula.
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Sprinkle the reserved candied ginger pieces evenly over the top of the batter.
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Bake for about 1 hour, or until a cake tester inserted into the center comes out clean. Note that the cake will not rise to the top of the pan.
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Let the cake cool in the pan on a wire rack for 10 to 15 minutes.
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Cover the pan with a serving plate, hold firmly, and invert to release the cake. Remove the pan and let the cake cool completely.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 2843.6kcal
- % Daily Value *
- Total Fat 175.2g270%
- Saturated Fat 109.6g548%
- Cholesterol 461.8mg154%
- Sodium 1305.7mg55%
- Total Carbohydrate 304.8g102%
- Dietary Fiber 4.9g20%
- Sugars 168.5g
- Protein 21.2g43%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The cake will sink about 1 inch as it cools; this is normal.
Store the cake wrapped tightly in plastic wrap at room temperature for up to 3 days, or freeze for longer storage.
If fresh ginger is unavailable, you may substitute with 1-2 tablespoons of ground ginger, though the texture and flavor intensity will differ.
Ensure the butter is softened to room temperature before mixing to achieve a smooth, emulsified batter.
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