This ginger maple pound cake has so many wonderful things going for it, I really hope everyone will try it. It is so flavorful but has no refined sugar added. The triple bonus of lots of ginger adds tons of health benefits.
How can a cake be so healthy?
According to Healthline, there are many proven health benefits of ginger:
- Ginger contains Gingerol, a powerful anti-inflammatory with antioxidant effects that can help fight infections.
- It can treat many forms of digestive upsets and nausea, especially morning sickness
- Ginger has been shown to be effective against exercise-induced muscle pain
- Studies have shown that ginger can help reduce osteoarthritis joint pain
- Ginger has also been used to lower blood sugar and help improve heart disease risk factors
- It can lessen menstrual pain
- Some studies have shown that ginger may lower cholesterol levels"
After reading about all the fantastic benefits of this amazing spice, I really want to cook with it much more often. The ginger maple pound cake is also great because it doesn't have refined sugar added to it. I used Erythritol and maple syrup as the sweetener and no one missed the processed sugar.
The ingredients in ginger maple pound cake are:
- all purpose flour
- ground ginger
- baking powder
- Erythritol and/or Monkfruit substitute sweetner (or if you prefer coconut or regular sugar)
- unsalted butter, softened
- fresh ginger root, grated
- pure maple syrup
- crystallized ginger, finely chopped
The original recipe called for using a 12 cup tube cake or a 10 inch angel for a pan. I used two loaf pans, one was a 9x5 inch and the other was 8x4 inch.
While the ginger maple pound cake is cooling, you can make the maple glaze and turn a great cake into a fantastic one. It is perfect for your afternoon coffee break and lovely to serve to company. It also freezes beautifully.
Recipe adapted from Betty Crocker.Print
You can feel good about treating yourself to this maple ginger pound cake. It has no refined sugar and is packed with lots of health benefits too.
- 3 cups all purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup sugar substitute ( I used Swerve)**
- ½ cup pure maple syrup
- 1 ¼ cups butter, softened
- 1 tablespoon grated gingerroot
- 1 teaspoon vanilla
- 5 eggs, room temperature
- 1 cup milk
- ½ cup finely chopped crystalized ginger
- ¼ cup maple syrup
- 1 tablespoon butter
- ¼ cup powdered sugar substitute
- ½ teaspoon vanilla
- 1 teaspoon cinnamon
- Preheat oven to 350°F.
- Grease and flour a 12 cup fluted tube cake pan, or 10-inch angel food pan or two loaf pans.
- Mix the flour, ground ginger and baking powder in a bowl.
- Using an electric mixer, beat the sugar, gingerroot, butter, vanilla and eggs in a large bowl on low for 30 seconds. Scrape down the sides of mixer and then beat on high for 5 more minutes.
- With mixer on low speed, beat half the flour mixture into the sugar mixture. Beat in half of the milk and repeat with the remaining flour and milk.
- Fold in the crystalized ginger until it is evenly mixed into the batter. Pour into pan/pans.
- Bake for 1 hr 10 minutes to 1hr 20 minutes if baked in a tube pan. My loaf pans took approximately 45 and 50 minutes to bake. Test at the lowest time with a cake tester/toothpick. Cake is done when tester comes out clean.
- Cool 20 minutes on rack and then remove from pan to continue cooling.
- While cake is cooling on rack, make the glaze. In a small saucepan, combine syrup, butter, sugar substitute, vanilla and cinnamon. Bring to boil and let simmer for 5 minutes.
- Slowly drizzle over top of pound cake, letting it soak in for a minute or two before pouring over more glaze.
- Allow to cake to fully cool before serving.
**If you prefer you can use coconut sugar or regular granulated sugar.
**I lightly sprayed my knife with cooking spray to help the crystallized ginger not stick too much.
Keywords: Ginger Maple Pound Cake