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
Units
Scale
- 3 cups all purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sugar substitute ( I used Swerve)**
- 1/2 cup pure maple syrup
- 1 1/4 cups butter, softened
- 1 tablespoon grated gingerroot
- 1 teaspoon vanilla
- 5 eggs, room temperature
- 1 cup milk
- 1/2 cup finely chopped crystalized ginger
Glaze
- 1/4 cup maple syrup
- 1 tablespoon butter
- 1/4 cup powdered sugar substitute
- 1/2 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.