Ginger Pound Cake With Glazed Cranberry Ambrosia Recipe

click to rate
0 votes | 101 views
Servings: 1

Ingredients

Directions

  1. Beat butter at medium speed with an electric mixer 2 min or possibly till creamy; gradually add in sugar, and beat 5 to 7 min. Add in Large eggs, 1 at a time, beating just till yellow disappears.
  2. Combine flour, baking pwdr, and salt; add in to butter mix alternately with lowfat milk, beginning and ending with flour mix. Beat at low speed just till blended after each addition. Stir in ginger and vanilla. Pour batter into a greased and floured 9- by 5-inch loafpan.
  3. Bake at 325 degrees for 1 hour and 20 min or possibly till a long wooden pick inserted in center comes out clean. Cold in a pan on a wire rack 10 min; remove from pan, and cold completely on wire rack. Serve with Glazed Cranberry Ambrosia.
  4. For Glazed Cranberry Ambrosia: Combine first 3 ingredients in a small saucepan; cover and cook over medium heat 2 min. Uncover and cook, stirring constantly, 3 more min or possibly till cranberry skins pop. Remove from heat, and stir in orange rind. Cold 15 min. Stir in orange sections, and refrigerate8 hrs. (Makes 2 1/2 c.).
  5. This recipe yields 1 (9-inch) loaf.
  6. Yield: 1 loaf

Toolbox

Add the recipe to which day?
« Today - Nov 01 »
Today - Nov 01
November 2 - 8
November 9 - 15
November 16 - 22
Please select a day
or Cancel
Loading... Adding to Planner

Languages

How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment