Friday, March 26, 2010


I love mashing recipes together.  I don’t do it all the time, especially when I’m in unknown territory (see Anadama Bread), but I can’t resist mixing it up when I’m reasonably sure what I’m doing.  That’s how I accidentally invented this awesome citrus ginger brown sugar sour cream pound cake this weekend!  Frankengoodness! Whee!

Seth and I were in charge of breakfast one morning on this past weekend’s sojourn north.  When this particular responsibility falls to us (which is on most trips because we get up at ungodly hours to hit the slopes) I like to have an option for those who can’t roll with our early wake up time, and miss out on the made-to-order egg sandwiches (suckas!)  Enter pound cake – a simple, satisfying category of cake great for anytime, including breakfast.

I was originally inspired by a recipe for ginger lemon bundt cake, then couldn’t resist looking at my Mom’s sour cream pound cake recipe too.  Then I found another recipe Internet searching, for a brown sugar pound cake and started to lose my mind!  All these cakes!  But we really only needed just one.  And behold, a lovely, buttery, fruity, gingery pound cake with a succulent crumb and a lovely golden hue was born…to be enjoyed by early and late risers alike.

Citrus Ginger Sour Cream Poundcake
A frankencake, by me

1 cup (2 sticks) unsalted butter and a bit more for the pan
3 cups all purpose flour and a bit more for the pan
2 tablespoons finely grated lemon zest (you could throw some orange in too, go crazy!)
1/3 cup fresh squeezed lemon and orange juice (I think I went completely half and half, again do what you like!)
1/3 cup minced crystallized ginger
1 teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
½ cup light brown sugar, loosely packed
6 large eggs
1 cup sour cream

Preheat oven to 350˚.  Butter and flour a standard bundt pan (12 cup).  Whisk together flour, citrus zest, ginger, baking soda and salt…set aside.

Using a stand mixer, beat butter and sugars on medium high until fluffy, about 4-5 minutes (it will actually take this long, legit).  Add eggs one at a time, mixing well after each addition and scraping sides.  Mix in citrus juices.

With mixer on low, alternately add flour mixture in 3 parts and sour cream in 2, starting and finishing with flour mixture.  Mix until just incorporated (don’t over do it!).  Pour batter into prepared cake pan and smooth top with a spatula.  Important!  Firmly tap pan on a work surface to level the batter and fill in any lurking holes in the bottom.  This is especially good practice if you’re using a pretty molded pan.

Bake until a toothpick inserted in center of cake comes out clean, 55-60 minutes.  Tent with foil if the cake is getting too brown for your liking.  Let cake cool in pan for 30 minutes, then turn out onto a rack to cool completely.  Store tightly wrapped in plastic wrap.

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