Almond Candied Ginger Pound Cake

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.