Butter and flour 2 8x4 loaf pans or one 12-cup bundt pan.
04
In a medium bowl, lightly combine milk, eggs, and vanilla; set aside
05
In food processor, pulse sugar and ginger until combined, about five 1 second pulses.
06
In a large mixing bowl combine the flour, sugar mixture, baking powder, ginger, mace and salt and mix on low speed for about 30 seconds to blend. Add the butter and half the egg mixture. Mix on low speed until ingredients are moistened. Increase to medium speed (high speed if using hand held mixer) and beat for 1 minute to develop the cakes structure.
07
Scrape down sides of bowl. Gradually, add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition. Scrape down the sides.
08
Scrape the batter into prepared pan and smooth surface with spatula. The batter will be about ½ inch from the top of the pan. Bake loaves 55-65 minutes or fluted 40-45 minutes or until wooden pick comes out clean.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Crystallized Ginger Pound Cake
Prep
Cook
Yield
Ingredients
GINGER POUND CAKE
3 ounces milk, room temperature
7 eggs, room temperature
1 Tablespoon vanilla
3 cups (10.5 ounces) sifted cake flour
1 ½ cups sugar
3 tablespoons crystallized ginger
1 ½ tsp. ginger
½ tsp mace or nutmeg
1 tsp. Baking powder
1 tsp. Salt
3 sticks plus 3 Tablespoons soft unsalted butter
Cook Like James · The method
Directions
1
Bring ingredients to room temperature!
2
Preheat oven to 350 degrees.
3
Butter and flour 2 8x4 loaf pans or one 12-cup bundt pan.
4
In a medium bowl, lightly combine milk, eggs, and vanilla; set aside
5
In food processor, pulse sugar and ginger until combined, about five 1 second pulses.
6
In a large mixing bowl combine the flour, sugar mixture, baking powder, ginger, mace and salt and mix on low speed for about 30 seconds to blend. Add the butter and half the egg mixture. Mix on low speed until ingredients are moistened. Increase to medium speed (high speed if using hand held mixer) and beat for 1 minute to develop the cakes structure.
7
Scrape down sides of bowl. Gradually, add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition. Scrape down the sides.
8
Scrape the batter into prepared pan and smooth surface with spatula. The batter will be about ½ inch from the top of the pan. Bake loaves 55-65 minutes or fluted 40-45 minutes or until wooden pick comes out clean.
Cook Like James
Crystallized Ginger Pound Cake
Prep
Cook
Yield
Ingredients
GINGER POUND CAKE
3 ounces milk, room temperature
7 eggs, room temperature
1 Tablespoon vanilla
3 cups (10.5 ounces) sifted cake flour
1 ½ cups sugar
3 tablespoons crystallized ginger
1 ½ tsp. ginger
½ tsp mace or nutmeg
1 tsp. Baking powder
1 tsp. Salt
3 sticks plus 3 Tablespoons soft unsalted butter
Directions
1
Bring ingredients to room temperature!
2
Preheat oven to 350 degrees.
3
Butter and flour 2 8x4 loaf pans or one 12-cup bundt pan.
4
In a medium bowl, lightly combine milk, eggs, and vanilla; set aside
5
In food processor, pulse sugar and ginger until combined, about five 1 second pulses.
6
In a large mixing bowl combine the flour, sugar mixture, baking powder, ginger, mace and salt and mix on low speed for about 30 seconds to blend. Add the butter and half the egg mixture. Mix on low speed until ingredients are moistened. Increase to medium speed (high speed if using hand held mixer) and beat for 1 minute to develop the cakes structure.
7
Scrape down sides of bowl. Gradually, add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition. Scrape down the sides.
8
Scrape the batter into prepared pan and smooth surface with spatula. The batter will be about ½ inch from the top of the pan. Bake loaves 55-65 minutes or fluted 40-45 minutes or until wooden pick comes out clean.
