I have been indulging in sweet treats these past few days. We are in the midst of the monsoon season here and it has been raining steadily every evening without fail. I baked chocolate stout cake a while back and today my sil is elbow deep in flour, baking a cake for my nephew's fifth birthday. AND it will be my brother's birthday this Sunday. It has been wonderful to be able to celebrate his birthday in Malaysia for the past few years - I have been trying to make up for lost time :)
Give this cake a try. The various types of ginger in this cake gives it a lovely flavour and a gentle warmth...And everything tastes better with chocolate according to my seven year old niece!
Ginger Pound Cake - Nick Malgieri
2 1/4 cups all purpose flour
2 tsp ground ginger
1 tsp baking powder
1/2 tsp baking soda
8 tb unsalted butter - softened
1 1/2 cups light brown sugar
2 tb grated fresh ginger
4 large eggs
2/3 cup low fat sour cream
1/2 cup candied ginger - cut into small dice
1/4 tsp salt
Preheat oven to 350 degrees. Place rack in the middle of the oven.
Sift flour, baking soda, baking powder and salt.
If using a stand mixer, cream butter and brown sugar until light and creamy. Add in fresh grated ginger. Add in eggs, one egg at a time, beating well after each egg.
Fold in sifted dry ingredients, salt, sour cream and diced candied ginger until well combined.
Pour cake into a buttered and floured cake pan - I used a bundt pan and bake for 50 minutes to an hour or until a cake taster comes out clean.
Cool for a few minutes on a rack and then unmold cake. I poured over some melted dark chocolate over completely cooled cake and sprinkled some diced candied ginger .