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Ginger Pound Cake with Cranberry Sauce
Pound Cake
- ¾ cup milk
- 2.7 ounces crystallized ginger, finely minced
- 2 cup butter softened
- 3 cup sugar
- 6 large eggs
- 4 cups flour
- 1 teaspoon vanilla
Cranberry Sauce
- 2 tablespoons butter, separated
- 1 cup chopped peeled apple
- Pinch of nutmeg
- 1 cup cranberries
- 1 cup apple cider
- ½ cups sugar
For the Pound Cake
- Heat oven to 325 degrees. Spray a Bundt pan or tube pan with floured cooking spray.
- Heat milk with minced ginger in a saucepan until heated but not boiling. Remove from heat and set aside for 10-15 minutes.
- Beat butter until creamy then gradually add sugar, beating 5-7 minutes. Add the eggs 1 at a time, beating after each addition.
- Add the flour to the butter mixture alternately with the milk mixture, beginning and ending with the flour. Beat at low speed until blended. Stir in vanilla. Pour batter into the prepared Bundt pan.
- Bake for 1 hour and 25 minutes or until a tester comes out clean. You may have to bake for up to 15 minutes more. Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely.
For the Cranberry Dessert Sauce
- In a saucepan, melt 1 tablespoon of butter. Add apple and nutmeg and cook until apple begins to soften, about 3 min. Add the cranberries, cider and sugar; bring to a boil. Reduce heat; simmer until apple is tender and sauce is thick, 10-15 minutes. Remove from heat; stir in remaining butter. Puree in a blender until smooth. If too thick to pour, stir in up to ½ cup more apple cider. Store, covered, in the refrigerator for up to a week or the freezer up to 3 months.
Notes
- Can make pound cake ahead and freeze.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/