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Almond Candied Ginger Pound Cake

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Inspired by my mom’s candied ginger that she is making for the Lunar New Year.

Ingredients

  • 1-½ cup Cake Flour
  • 2-½ teaspoons Baking Powder
  • ½ teaspoons Salt
  • ¾ cups Butter (soften)
  • 1 cup Sugar
  • 1 cup Sour Cream
  • 3 whole Eggs (large)
  • ¼ teaspoons Almond Extract
  • 2 Tablespoons Sliced Candied Ginger

Preparation

Preheat your oven to 300°F, and position rack in the center. Grease and flour 3-5inch loaf pan.

In a medium bowl, sift together cake flour, baking powder, and salt, set aside. With your mixer, cream together the butter and sugar on medium speed until combine and smooth. Add the sour cream and beat until combine and smooth. Beat eggs in one at a time, scraping down the sides of the bowl after each addition. Add the almond extract and beat a few times. On low speed, add the dry ingredients. Scrape down the bowl, add the sliced candied ginger and beat until combine.

Pour batter into prepared pans, smooth down with a spatula. Gently whack pan on the counter to remove air pockets and pierce with a toothpick. Bake just at 300 °F until cake turns golden brown and when touched, the cake springs back lightly, about 30 minutes.

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Profile photo of Nicole

Nicole on 6.24.2010

I didn’t have cake flour (I used 1/2 whole wheat and 1/2 all-purpose flour), so my version probably got a bit more crumbly than the original recipe would. Also, it took more like an hour or so for my cake to be done. Overall, it tasted great, and I would definitely make it again!

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