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
- salt
- Erythritol and/or Monkfruit substitute sweetner (or if you prefer coconut or regular sugar)
- unsalted butter, softened
- fresh ginger root, grated
- pure maple syrup
- vanilla
- eggs
- milk
- 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.
Ginger Maple Pound Cake
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hr
- Yield: 2 loaves- 8 slices each 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
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.
Ingredients
- 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
Glaze
- ¼ cup maple syrup
- 1 tablespoon butter
- ¼ cup powdered sugar substitute
- ½ teaspoon vanilla
- 1 teaspoon cinnamon
Instructions
- 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.
Notes
**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.
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