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Ingredients
| salted butter: 1 cup (softened) |
| light brown sugar (packed): 1 1/2 cups (packed) |
| eggs: 3 |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 3 cups |
| baking powder: 1 Tbl |
| ground ginger: 1 Tbl |
| pecans: 1 cup (toasted//chopped) |
| candied ginger (chopped): 1/4 cup |
| 2% milk: 1 1/2 cups |
| powdered sugar (unsifted): 1 cup |
| lemon juice: 2 Tbl |
Toasted Pecan and Ginger Cake
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
55 min -
Servings
16 serving(s)
Tags
- Preheat oven to 350°F Grease a 10-inch tube pan.
- Cream butter and brown sugar until light and fluffy. Add eggs one at a time, beating after each addition. Add vanilla.
- Combine flour, baking powder, ground ginger, pecans and crystallized ginger in a separate bowl.
- Add the flour mixture to the butter mixture one third at at a time, alternating with the milk, finishing with the flour mixture. Batter will be thick.
- Spoon into prepared pan and bake in preheated oven 55-60 minutes, or until a toothpick inserted in center comes out clean.
- When cake is cooled, combine icing sugar and lemon juice . Drizzle over cake.