CRYSTALLIZED GINGER - YOGHURT POUND CAKE
A great cake to have with coffee and tea. Very easy to make and tastes like you fussed. Dense and buttery with a gingery zing.
Provided by evelynathens
Categories Dessert
Time 1h35m
Yield 1 large Bundt Cake
Number Of Ingredients 10
Steps:
- Preheat oven to 300F (a low temperature, but it works); butter and flour a bundt pan (mine is no-stick but I still butter and flour it).
- With mixer beat butter for a couple of minutes until white; add sugar and extracts and beat a few minutes longer (about 8-9 minutes in all); Add eggs, one at a time, beating after each addition; With mixer on low (to avoid getting flour dust all over the kitchen) add flour, baking powder and salt alternately with yoghurt; beat in ginger; this makes a very thick batter; Spoon into prepared bundt pan and bake for 75 minutes (but start checking with toothpick to see if it's done after an hour (temperatures vary from oven to oven).
- Variations: I often use the 'base' recipe (omitting the ginger) and 'marble some of the batter with cocoa (add a tablespoonful or so of milk and 2 heaping tablespoonfuls of cocoa to 1/3 of the batter); or make a nut cake by stirring in 1 1/2 cups of the flour-dusted, toasted nuts of your choice (a sprinkle of freshly-grated nutmeg is great in this version); our current favourite is chocolate, chocolate/chip where I add 3 tablespoonfuls of cocoa to the batter (along with a couple of tablespoonfuls of milk - or buttermilk if you have it) and then stir in 1 1/2 cups of flour-dusted chocolate chips at the end, before spooning into pan.
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x357 millionaire
[email protected]I can't wait to try this recipe! It sounds delicious.
Aijaz ali Khoso
[email protected]This cake is definitely a keeper! I'll be making it again and again.
Frank reloaded
[email protected]I followed the recipe exactly and the cake turned out dry. I'm not sure what went wrong.
France Tlamama
[email protected]This cake is a bit dense for my taste, but the flavor is amazing. I'll try using a different recipe next time.
Nkiwane dumoluhle
[email protected]I'm not a big fan of ginger, but I loved this cake. The flavors were subtle and well-balanced.
Muktadir Hasan
[email protected]This cake is so easy to make and it always turns out perfect. I love that I can use crystallized ginger from the store or make my own.
Malaz jalis
[email protected]I was a bit skeptical about the combination of crystallized ginger and yogurt in a pound cake, but I was pleasantly surprised. The cake was delicious and not too sweet.
Karuna Chand
[email protected]This is the best pound cake I've ever had! The yogurt makes it so moist and tender, and the crystallized ginger adds a wonderful zing.
Sonjoy Sorkar
[email protected]I've made this cake several times now, and it's always a crowd-pleaser. The crystallized ginger gives it a unique and delicious flavor.
Anny David
[email protected]This crystallized ginger yogurt pound cake was a hit at my last dinner party! The flavors were perfectly balanced, and the cake was moist and fluffy. I'll definitely be making this again.