Toasted Pecan and Ginger Cake | Recipes

Toasted Pecan and Ginger Cake

(23) Ratings:
Prep Time:
Baking Time:
Makes:16 slices
Freezing:excellent

Ground ginger gives this cake a delicious aromatic flavour. Toasted pecans and crystallized ginger add texture while the lemon glaze helps to bring out all the flavours.

Ingredients

Cake

1 cup 250mL butter, softened
1 ½ cups 375mL packed brown sugar
3 eggs
1 tsp 5mL vanilla extract
3 cups 750mL Robin Hood® Original All Purpose Flour
1 tbsp 15mL baking powder
1 tbsp 15mL ground ginger
1 cup 250mL chopped pecans, toasted
¼ cup 50mL chopped crystallized ginger
1 ½ cups 375mL milk

Lemon Glaze

1 cup 250mL icing sugar
2 tbsp 30mL lemon juice

Directions

  1. Preheat oven to 350ºF (180ºC). Grease a 10” (4L) tube pan.
  2. Cream butter and brown sugar in a large mixing bowl using an electric mixer until light and fluffy. Add eggs one at a time, beating after each addition. Add vanilla.
  3. Combine flour, baking powder, ground ginger, pecans and crystallized ginger in a separate large bowl.
  4. Add the flour mixture to the butter mixture one third at a time, alternating with the milk, finishing with the flour mixture. Batter will be thick.
  5. Spoon into prepared pan.
  6. Bake in preheated oven for 55 to 60 minutes or until a toothpick inserted in centre of cake comes out clean. Cool on a wire rack.
  7. Combine, when cake is cool, icing sugar and lemon juice in small bowl. Drizzle over cake.

Tips

  • You can replace the crystallized ginger with ½ cup (125mL) raisins or dried cranberries.

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