 | | Directions | CAKE:
- Preheat oven to 375°.
- Grease or butter a 10 cup fluted pan and dust with flour.
- Tap out excess flour.
- In a medium mixing bowl combine flour, baking powder, ground ginger, salt and baking soda.
- Whisk together and set aside.
- In a stand mixer or large mixing bowl using a hand held mixer, beat butter on medium speed until smooth. (Approximately 1-2 minutes)
- Scrape down the sides of the bowl, add sugars and vanilla.
- Continue beating until well combined and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Add half of the flour mixture and stir just until blended.
- Add buttermilk and stir until blended.
- Add remaining flour and stir until blended.
- Scrape batter into the prepared pan, spread evenly.
- Bake until a toothpick or cake tester inserted near the center comes out clean or with just a few crumbs attached. (Approximately 50-55 minutes_
- Let cool in the pan on a wire rack for 10-15 minutes.
- You may need to run a knife around the edge to loosen.
- Invert the cake onto the rack, lift off the pan, allow cake to cool completely.
- Sift powdered sugar over the cake just before serving. (Optional)
BROWN SUGAR WHIPPED CREAM: (optional)
- In a medium bowl, combine creamy cream cheese, brown sugar and vanilla.
- Using a hand mixer, beat on low speed until the ingredients are combined.
- Increase the speed to medium high and beat until the cream is thick and holds a firm peak. (Approximately 1-2 minutes).
- Wonderful when served alongside of the ginger pound cake.
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Cook Time: 1 hour
Container: 10 cup fluted pan, medium mixing bowl, mixer
Servings: 12
|  | | Ingredients | | | |
| - | | CAKE: |
| - | | 8 ounces (16 Tablespoons) unsalted butter at room temperature, plus 1 tablespoon to grease pan |
| - | | 2 2/3 cups flour |
| - | | 2 1/2 teaspoons baking powder |
| - | | 3 teaspoons ground ginger |
| - | | 3/4 teaspoon salt |
| - | | 1/4 teaspoon baking soda |
| - | | 3/4 cup sugar |
| - | | 3/4 cup packed brown sugar |
| - | | 1 teaspoon vanilla extract |
| - | | 4 large eggs |
| - | | 3/4 cup buttermilk |
| - | | confectioners sugar to sprinkle on top - optional |
| - | | BROWN SUGAR WHIPPED CREAM |
| - | | 8 ounces softened cream cheese or mascarpone |
| - | | 1 cup heavy cream |
| - | | 1/4 cup packed brown sugar |
| - | | 1 teaspoon vanilla |
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