Vanilla Bean Pound Cake with Ginger Glaze
We've dressed up our Classic Pound Cake recipe with vanilla bean and a ginger glaze.
- Yield: Makes 2 cakes
Source: Martha Stewart Living, July 2009
For the Cake
- 1 pound (3 1/4 cups) all-purpose flour
- 1 tablespoon coarse salt
- 4 sticks softened unsalted butter, plus more for pans
- 2 cups sugar
- Seeds of 1 vanilla bean
- 9 large eggs, room-temperature
For the Topping
- 6 tablespoons milk
- 1/4 cup sliced ginger
- 2 cups confectioners' sugar
- Chopped candied ginger, for garnish
Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.
Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add seeds of vanilla bean.
Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
Make the glaze: Heat milk and sliced ginger in a saucepan over medium heat until milk begins to simmer. Let cool; discard ginger. Stir in confectioners' sugar. Drizzle over cooled cakes. Sprinkle chopped candied ginger on top.