GINGER POUND CAKE

I'm fortunate to have many friends who are really good cooks. One couple among them divides the responsiblities; one cooks dinner and the other creates bread and dessert. At a dinner party I attended some years ago, the pastry chef brought this wonderful ginger pound cake, served with fresh fruit. Everyone at the table remarked about how good it was and wondered about the "secret" ingredient. No one could guess that it was fresh ginger, a strong flavor but not one that a lot of people readily recognize. It's the perfect addition to the sweet, buttery taste of this cake. My hearty thanks to the chef. For the occasion, and for the recipe.

GINGER POUND CAKE

serves 8-10

4 C sifted cake flour (not self-rising)

1 t double acting baking powder (most is double acting, but check the container to be sure)

1 1/2 t ground ginger (the kind bought in a bottle or tin)

1/4 t mace

1/3 t salt

4 sticks (1 lb; yes, I know, honey-lamb, but it is pound cake!) cold unsalted butter, cut into pieces

1 t freshly grated orange rind

3 C sugar

6 large eggs at room temperature

1/2 C packed minced peeled fresh gingerroot

3/4 C whole milk at room temperature

1. Butter and flour well a 10 inch tube pan, 4 inches deep. Set aside.

2. Into a bowl sift the flour twice with the baking powder, the ground ginger, the mace and the salt.

3. In the bowl of an electric mixer, cream the butter with the zest at moderately high speed for 10 minutes, or until it is very light and fluffy. Add the sugar, 2 tablespoons at a time, beating well after each addition. Add the eggs, 1 at a time, beating well after each addition. Add the gingerroot and beat the batter until it is combine well. With the mixer at low speed, add the flour mixture, alternately with the milk, beginning and ending with the flour mixture, using 6 additions for the flour and 5 for the milk and beating the batter after each addition until it is just combined.

4. Pour the batter into the prepared pan and bake in the middle of a preheated 300 degree oven for 1 hour and 45 minutes to 2 hours, or until a skewer comes out clean. Let the cake cool in the pan on a rack for 15 minutes, and run a long thin knife aroudn the side. Invert the cake onto the rack and let it cool completely.

5. Serve with fruit and whipped cream.

Note: for garnish, you may want to try sliced peaches with fresh lemon juice and sugar to taste, fresh raspberries, whipped cream flavored with ginger, or chopped crystallized ginger on top or on the side.