Candied Ginger Pound Cake With A Hint Of Orange Recipes

CANDIED GINGER

Steps:

• Spray a cooling rack with nonstick spray and set it in a half sheet pan lined with parchment.
• Peel the ginger root and slice into 1/8-inch thick slices using a mandoline. Place into a 4-quart saucepan with the water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.
• Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid. Weigh the ginger and measure out an equal amount of sugar. Return the ginger and 1/4 cup water to the pan and add the sugar. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup looks dry, has almost evaporated and begins to recrystallize, approximately 20 minutes. Transfer the ginger immediately to the cooling rack and spread to separate the individual pieces. Once completely cool, store in an airtight container for up to 2 weeks. Save the sugar that drops beneath the cooling rack and use to top ginger snaps, sprinkled over ice cream or to sweeten coffee.

TRIPLE-GINGER POUND CAKE

Steps:

• Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan, 10-inch angel food (tube) cake pan or 2 (9x5-inch) loaf pans. In medium bowl, mix flour, ground ginger, baking powder and salt; set aside.
• In large bowl, beat granulated sugar, butter, gingerroot, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed. Fold in candied or crystallized ginger until evenly mixed. Spread in pan.
• Bake fluted tube or angel food cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 1 hour to 1 hour 10 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff. Fold in pineapple. Serve cake with pineapple cream.

CITRUS POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in the vanilla, lemon zest and orange zest. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with yogurt. Beat just until combined., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine confectioners' sugar and enough lemon juice to achieve desired consistency. Drizzle over cake. Sprinkle with candied lemon and orange peel.

GINGERBREAD POUND CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®) well.
• Beat butter in a mixing bowl on medium speed until soft and creamy, about 2 minutes; gradually add 1 cup white sugar, beating at medium speed for 5 to 7 minutes. Add eggs one at a time, beating just until yellow disappears; batter may look a bit curdled.
• Combine flour, ginger, cinnamon, cloves, and baking soda in a separate bowl. Combine molasses and sour cream in another bowl. Add dry ingredients to the batter alternately with molasses mixture, beginning and ending with dry ingredients. Mix on low speed until each addition is just blended. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool cake in the pan on a wire rack for 10 to 15 minutes; remove cake from pan and cool completely, about 30 minutes more.
• While cake cools, combine water, white sugar, and cornstarch in a saucepan; cook over medium heat, stirring constantly, until smooth and thickened. Stir in lemon juice, butter, and lemon zest and cook until warmed through.
• Sprinkle cooled cake with powdered sugar and serve with lemon sauce.

CANDIED GINGER POUND CAKE WITH A HINT OF ORANGE

Steps:

• Preheat oven to 300 degrees.
• Cream butter and sugars until light and fluffy.
• Add eggs one at a time until mixed well.
• Combine flour, soda, and salt.
• Alternately add flour and sour cream until combined with egg/butter mixture.
• Add extract and zest to cake batter.
• Gently fold candied ginger mixed with 3 tablespoons flour into cake batter -.
• Pour into large bundt pan, sprayed with baking spray.
• Bake at 300 degrees for 1 hour and 10 minutes ~ check for doneness ~ cover top of cake with aluminum foil if it is getting too dark!
• Continue baking if necessary ~ check at 5 minute intervals till done. Cake in my photo baked for 1 hour and 15 minutes.
• If desired, brush hot cake with an orange juice/sugar syrup to glaze ~.or top each serving with orange curd.

TRIPLE-GINGER POUND CAKE

Steps:

• Preheat oven to 350°F. Grease two 9x5x3-inch loaf pans. Sift flour, ground ginger, baking powder and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Add eggs and yolks 1 at a time, beating well after each addition. Beat in vanilla. Mix dry ingredients and milk alternately into batter. Fold in crystallized ginger and grated ginger. Divide batter between prepared loaf pans.
• Bake cakes until tester inserted into center comes out clean, about 1 hour. Cool cakes in pans 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks; cool completely. (Can be prepared up to 1 month ahead. Double-wrap cakes with plastic; freeze.)

ORANGE GINGER BREAD

Steps:

• Place ingredients into the bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press Start.
• When the machine signals the end of the cycle, remove the dough. Roll into a loaf, and place in a 9x5 inch bread pan. Set aside to rise until doubled, or until your finger leaves a dent when the dough is pressed lightly.
• Preheat the oven to 350 degrees F (175 degrees C). Bake the bread for 25 minutes in the preheated oven, or until a rich golden brown.

GINGER POUND CAKE

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in ginger and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Beat just until combined. Stir in crystallized ginger. , Pour into a greased and floured 10-in. tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.