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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saetan high lord of hell
[email protected]Overall, this cake was a success. It was moist and flavorful, and the crystallized ginger added a nice touch of sweetness and spice. I would definitely recommend it.
Kumar Dahal
[email protected]Not a fan of this cake. The crystallized ginger was too overpowering and the cake was too dry.
Thato Limema
[email protected]This cake was a bit too dense for my taste, but the flavor was good. The crystallized ginger added a nice touch of sweetness.
Google Wise
[email protected]I've tried this recipe a few times and it's always a success. The cake is always moist and flavorful, and the crystallized ginger adds a nice touch of sweetness and spice. It's the perfect cake for any occasion.
Emaan Zahra
[email protected]Delicious cake! The crystallized ginger added a nice touch of sweetness and spice. The cake was also very moist.
Nakivumbi Floren
[email protected]This cake was easy to make and turned out great! The crystallized ginger added a nice flavor and the cake was moist and fluffy.
Liyole Somlenze
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best cake he'd ever had. I'll definitely be making it again.
Andriana Abuto
[email protected]Not a fan of this cake. The crystallized ginger was overpowering and the cake was too dense.
raider _818_hd
[email protected]This cake was a bit too sweet for my taste, but otherwise it was good. The crystallized ginger was a nice touch.
Vicky Rexei
[email protected]I've made this cake several times now and it's always a hit. The crystallized ginger adds a nice spicy flavor and the yogurt makes the cake moist and fluffy. It's the perfect cake for any occasion.
Baitualla Bd
[email protected]Delicious! The crystallized ginger gave the cake a wonderful flavor. The yogurt made the cake moist and tender. Overall, it was a great cake.
jite lama Lopchan
[email protected]Followed the recipe exactly and it turned out perfectly! The cake was moist, flavorful, and the crystallized ginger added a nice touch of sweetness. Will definitely make this again.
Among Us
[email protected]This cake was a hit at my dinner party! The crystallized ginger added a unique and delicious flavor, and the yogurt made the cake moist and tender. I will definitely be making this again.