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Ginger-Brown Sugar Pound Cake

Ming Tsai mixes ginger from the East and brown sugar from the West to create a delicious pound cake.


  • 1lb unsalted butter

  • 1lb dark brown sugar

  • 1lb eggs (9-10 large eggs)

  • 1lb all purpose flour

  • 2 tablespoons plus 1 teaspoon ground ginger powder

  • 1/4 teaspoon kosher salt

  • cooking spray with flour, for greasing pans

  • Whipped cream, for serving


  • 1.

    Preheat oven to 350 degrees convection. In a stand mixer fitted with a paddle, cream butter. Add sugar and continue to cream together until light and fluffy. With mixer still going, add 1 egg at a time. In a bowl, combine flour, ginger and kosher salt. Sprinkle in flour mixture while beating and mix until just incorporated. Spoon into greased loaf pans. Bake in center of oven for 55-60 minutes. Cake will be done when deep golden brown and skewer comes out clean when inserted into center of cake. Allow to cool on wire rack, run knife around edge and release from pan. Serve slices with whipped cream. Second loaf can be stored, wrapped tightly, in freezer, for 2-4 weeks.


Makes 2 loaf pans

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