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
- 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
- 1/4 cup maple syrup
- 1 tablespoon butter
- 1/4 cup powdered sugar substitute
- 1/2 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.
**I lightly sprayed my knife with cooking spray to help the crystallized ginger not stick too much.
- Category: Pound Cake
- Method: Baking
Keywords: Ginger Maple Pound Cake