Sugar-crusted triple ginger pound cake from The Everyday Baker: Recipes and Techniques for Foolproof Baking (page 216) by Abigail Johnson Dodge

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • znorman on January 08, 2023

    This was really tasty with the 3 different kinds of ginger. My son who loves ginger devoured his piece.

  • mamacrumbcake on December 30, 2019

    This cake is fine, but it doesn’t wow me. It is not as gingery as I expected and the texture is rough and stodgy—not like a pound cake. If I were to make it again, I would increase the ginger, and might also try the reverse creaming method to see if the texture could be improved. I don’t know that the sugar crust is worth the bother. It only adds sweetness without enhancing the flavor. A lemon glaze might be nice though. Took out of oven at 59 minutes. I think it could have come out one or two minutes earlier.

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