Ginger and spice and cranberry nice! Festivegingerbread made with fresh ginger and served with glazed cranberryambrosia.
Recipe: Ginger Pound Cakewith Glazed Cranberry Ambrosia
2/3 cup butter or margarine, softened
Beat butter at medium speed with an electricmixer 2 minutes or until creamy; gradually add sugar, and beat5 to 7 minutes. Add eggs, 1 at a time, beating just until yellowdisappears.
Combine flour, baking powder, and salt;add to butter mixture alternately with milk, beginning and endingwith flour mixture. Beat at low speed just until blended aftereach addition. Stir in ginger and vanilla. Pour batter into agreased and floured 9 x 5-inch loaf pan.
Bake at 325°F (160°C) for 1 hourand 20 minutes or until a long wooden pick inserted in centercomes out clean. Cool in a pan on a wire rack 10 minutes; removefrom pan, and cool completely on wire rack.
Serve with Glazed Cranberry Ambrosia.
For Glazed Cranberry Ambrosia: Combinefirst 3 ingredients in a small saucepan; cover and cook overmedium heat 2 minutes. Uncover and cook, stirring constantly,3 more minutes or until cranberry skins pop. Remove from heat,and stir in orange rind. Cool 15 minutes.
Stir in orange sections, and chill 8 hours.Makes 2 1/2 cups.
1 cup granulated sugar
3 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons minced fresh ginger
1/2 teaspoon vanilla extract
Glazed Cranberry Ambrosia:1 cup fresh or frozen cranberries,thawed
1/4 cup granulated sugar
1 tablespoon minced fresh ginger
1 tablespoon grated orange rind
5 oranges, peeled and sectioned
Makes 1 (9-inch) loaf.
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