Toasted Pecan and Ginger Cake
Ingredients
- Cake:
- 1 cup butter, softened
- 1 1/2 cups packed brown sugar
- 3 eggs
- 1 tsp vanilla extract
- 3 cups Robin Hood® Original All Purpose Flour
- 1 tbsp baking powder
- 1 tbsp ground ginger
- 1 cup chopped pecans, toasted
- 1/4 cup chopped crystallized ginger
- 1 1/2 cups milk
- Lemon Glaze:
- 1 cup icing sugar
- 2 tbsp lemon juice
Directions
Step 1:
Preheat oven to 350ºF (180ºC). Grease a 10” (4L) tube pan.
Cake
Step 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.
Step 3:
Combine flour, baking powder, ground ginger, pecans and crystallized ginger in a separate large bowl.
Step 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.
Step 5:
Spoon into prepared pan.
Step 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.
Lemon Glaze
Step 7:
Combine, when cake is cool, icing sugar and lemon juice in small bowl. Drizzle over cake.