Ginger Pound Cake

Name: Ginger Pound Cake
Ingredients: 3/4 cup milk; 1 (2 2/3 ounce) jar crystallized ginger, finely minced (I just weighed out about 3 ounces on a scale); 2 cups unsalted butter (room temperature); 3 cups sugar; 6 large eggs; 1 teaspoon vanilla; 4 cups all-purpose flour (lightly spooned into cup and leveled off); 1/2 teaspoon salt (omit if butter is salted)

8 ingredients

4 steps

Ingredients

3/4 cup milk
1 (2 2/3 ounce) jar crystallized ginger, finely minced (I just weighed out about 3 ounces on a scale)
2 cups unsalted butter (room temperature)
3 cups sugar
6 large eggs
1 teaspoon vanilla
4 cups all-purpose flour (lightly spooned into cup and leveled off)
1/2 teaspoon salt (omit if butter is salted)

Directions

1

Heat milk and ginger in small saucepan over medium heat until very warm--do not boil--let stand 10-15 minutes off heat. Preheat oven to 325, grease and flour 10 inch tube pan.
2

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar beating 5-7 minutes. Add eggs, one at a time. beating just until yellow disappears; stir in vanilla.
3

Sift together flour and salt; add to butter mixture alternately with milk mixture, beginning and ending with flour, beat at low speed just to blend and spread batter in prepared pan.
4

Bake at 325°F for 1 hour and 20 minutes or until wooden pick inserted in center comes out clean; cool in pan on rack 10 minutes before unmolding and cooling completely on rack.