Ingredients

For the cake:

1/2 lb. (1 cup.) unsalted butter, at room temperature; plus 1/2 to 1 Tbs., melted, for the pan
12 oz. (2-2/3 cups) all-purpose flour, plus more for the pan
2-1/2 tsp. baking powder
2-1/2 tsp. ground ginger
3/4 tsp. table salt
1/4 tsp. baking soda
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
1 tsp. pure vanilla extract
4 large eggs
3/4 cup buttermilk
1/2 cup finely chopped crystallized ginger
1 to 2 tsp. confectioners’ sugar (optional)

For the brown sugar whipped cream:

8 oz. mascarpone
1 cup heavy cream
1/4 cup firmly packed light brown sugar
1 tsp. pure vanilla extract

Nutritional Sample Size per slice with 2 Tbs. whipped cream
Calories (kcal) : 460
Fat Calories (kcal): 210
Fat (g): 24
Saturated Fat (g): 14
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 6.5
Cholesterol (mg): 135
Sodium (mg): 360
Carbohydrates (g): 58
Fiber (g): 1
Protein (g): 7

Preparation

Make the cake:

Position a rack in the center of the oven and heat the oven to 325°F. Grease a 10-cup fluted tube pan with the melted butter, using a brush to get into all the nooks and crannies. Lightly flour the pan, tapping out any excess flour.
In a medium bowl, combine the flour, baking powder, ground ginger, salt, and baking soda. Whisk until well blended and set aside.
In a stand mixer fitted with a paddle attachment or in a large bowl using a hand-held electric mixer, beat the butter on medium-high speed until smooth, 1 to 2 minutes. Scrape the bowl, add the sugar, brown sugar, and vanilla. Continue beating until very well combined and fluffy, about another 4 minutes. Add the eggs, one at a time, beating well after each addition, and scraping down the bowl as necessary. Add slightly more than half the flour mixture and stir with a rubber spatula until just blended. Add the buttermilk and stir until just blended. Add the crystallized ginger to the remaining flour mixture and use your fingers to break up the clumps of ginger. Add the flour mixture to the batter and stir gently until just blended.
Scrape the batter into the prepared pan and spread evenly. Bake until a cake tester or toothpick inserted in the center comes out with just a few small, moist crumbs attached, 50 to 55 minutes. Set the pan on a rack and let cool for about 15 minutes. If necessary, run a knife between the cake and the top edge of the pan to loosen the cake. Invert the cake onto a rack, lift off the pan, and allow the cake to cool completely. If using confectioners’ sugar, sift it over the cake just before serving.

Make the whipped cream:

In a medium bowl, combine the mascarpone, heavy cream, brown sugar, and vanilla. Using an electric mixer, beat on low speed until the ingredients are combined, about 1 minute. Increase the speed to medium high and continue beating until the cream is thick and holds firm peaks, 30 to 90 seconds. Be careful not to overwhip or the cream will become grainy. Serve with the cake.

Make Ahead Tips

Bake the cake up to 5 days ahead but don’t dust with sugar. Wrap the cooled cake in plastic wrap and store at room temperature.

(3 ratings) Read Reviews

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Reviews

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Reviews (3 reviews)

quebecmom | 01/10/2010
everything was delicious - especially the Mascarpone cream which I will be using for other baked goods. The cake was also delicious although I may have left it a tad too long in the oven & my ground ginger could have been younger! All in all it was great. Tks Madame Dodge ;0))- A Quebec cook
chinamoon | 12/24/2008
I made the whole dessert menu but this was hands down my favorite, esp the Mascarpone Cream. I could have eaten it all by itself. The cake had a wonderful ginger flavor and was very fragrant as well as moist. I made it ahead and kept it tightly wrapped at room temperature for five days prior to the party and it worked beautifully.
espressomom06 | 03/30/2008
The cake was wonderful. Fairly easy to prepare - I am not a regular baker so it's probably easier for others that bake more ofter. The flavor mix was excellent and not overpowering and the texture was very light. I did not like the mascarpone cream. It seemed way to sweet for the cake. The recipe makes about double what you need. I'm not sure what I would have used instead but the cake was worth making again. Not an average sort of flavor but very light and delicious on a fall or spring day.

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What We're Cooking Now

Name: Double-Ginger Pound Cake with Brown Sugar Mascarpone Whipped Cream
Yield: twelve. servings
Ingredients: 1/2 lb. (1 cup.) unsalted butter, at room temperature; plus 1/2 to 1 Tbs., melted, for the pan; 12 oz. (2-2/3 cups) all-purpose flour, plus more for the pan; 2-1/2 tsp. baking powder; 2-1/2 tsp. ground ginger; 3/4 tsp. table salt; 1/4 tsp. baking soda; 3/4 cup granulated sugar; 3/4 cup firmly packed light brown sugar; 1 tsp. pure vanilla extract; 4 large eggs; 3/4 cup buttermilk; 1/2 cup finely chopped crystallized ginger; 1 to 2 tsp. confectioners’ sugar (optional); 8 oz. mascarpone; 1 cup heavy cream; 1/4 cup firmly packed light brown sugar; 1 tsp. pure vanilla extract