Ginger Pound Cake Smores Recipes

GINGER POUND CAKE S'MORES

Steps:

• Cut each marshmallow lengthwise into 4 slices. Place a chocolate piece, 4 marshmallow slices and 1 tsp. ginger on each of 8 cake slices; top with remaining cake. Spread outsides of cake slices with butter., Grill, covered, over medium heat until toasted, 1-2 minutes on each side.

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.

POUND CAKE S'MORES

Steps:

• Break or cut the chocolate bars into roughly the size of the pound cake slices.
• Using a slender knife, but the marshmallows into 1/4" slices; dusting the knife with confectioner's sugar after each slice to keep from sticking.
• Arrange 8 slices of pound cake on a platter and top each with a piece of chocolate and the marshmallow slices.
• Set the remaining poundcake slices on top.
• These s'mores can be prepared several hours prior to grilling, covered will with plastic wrap.
• Preheat the grill to medium-high.
• Oil the grates of the grill, and then brush one side of the poundcake sandwiches with the melted butter.
• Place s'mores on the hot grates and cook for 2-4 minutes.
• Brush the tops of the s'mores with some melted butter and carefully turn. Cook 2-4 more minutes.
• Cut s'more in half and enjoy immediately!

POUND CAKE S'MORES

Steps:

• Place pound cake slices on a baking sheet.
• I line the sheet with foil for easy clean-up.
• Sprinkle each slice with marshmallows and chocolate chips.
• Above measurements are approximate for these toppings.
• I make sure each slice is covered but not heaping.
• Broil 4-6 inches from the heat for 1-2 minutes or til marshmallows are lightly browned.
• Transfer to a plate.
• Drizzle with caramel ice cream topping and sprinkle on nuts if desired.

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.

ONE-BOWL RICOTTA OLIVE OIL POUND CAKE

Steps:

• Heat the oven to 350ºF. Lightly grease a 9×5" loaf pan or a 10-12-cup Bundt pan (or spray with nonstick cooking spray). If using a loaf pan, line it with parchment paper, leaving about 2" of excess on each side to help you lift the cake out of the pan. If using a Bundt, sprinkle the inside of the pan with sugar, including the center cone.
• In a large bowl, whisk together the eggs, ricotta, and sour cream until combined. Add the oil and vanilla and mix until well blended. Whisk in the sugar, baking powder, salt, and zest until well combined. Using a rubber spatula, fold in the flour until just incorporated.
• Scrape the batter into the prepared pan and smooth the top with the spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 50-65 minutes for the loaf pan, 40-55 minutes for the Bundt, rotating the pan halfway through baking.
• Transfer to a wire rack and let the cake cool in the pan for at least 1 hour before unmolding and slicing.