Have you ever tasted candied ginger? And more importantly, have you ever made a Candied Ginger and Chocolate Chip Pound Cake? I was looking for a recipe to experiment with the new product I received as a gift from Famiglia Fabbri 1905, namely the candied ginger, so I sat at my computer searching for something delicious to offer you with this ingredient. As always, however, the simplicity, speed, and economy of a recipe guided me, and I chose a great classic of cuisine and especially my kitchen and my recipes!
So I chose to make a Pound Cake with Candied Ginger and Chocolate Chips because I could already imagine the fragrance and texture of this cake for breakfast or an everyday snack. Thinking of September getting closer, I assumed that this Chocolate and Ginger Pound Cake would be perfect for an after-school snack for kids. Lucky are the little ones who can enjoy many small delicacies at any time of the day without feeling guilty about dieting.
As it happens lately, I taste what I prepare only during the video recipe because I have been following a diet since January and cannot indulge in sugars and fats. Not that this recipe is heavy; if you think about it, there are only 70 grams of brown sugar (or white sugar if you prefer), and I used seed oil instead of butter, which I generally use in my pound cakes.
I also made the video recipe for you to show the simplicity of execution of each step of this recipe. A video in which I show you step by step how to make a soft and delicious pound cake with chocolate and candied ginger.
Below, I leave you with other recipes that you can prepare with the 25 cm pound cake mold. Each link is clickable and will take you directly to the recipe you choose to read. To purchase it, you can click here, it’s one of my favorite pound cake molds, indestructible! Additionally, you’ll also find the two other recipes I made with Famiglia Fabbri 1905 products, like the Muffins with Mint Syrup and the Leccese Coffee, a summer beverage to enjoy cold with coffee and almond milk.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 319.11 (Kcal)
- Carbohydrates 47.40 (g) of which sugars 21.10 (g)
- Proteins 5.47 (g)
- Fat 13.50 (g) of which saturated 2.82 (g)of which unsaturated 8.51 (g)
- Fibers 3.58 (g)
- Sodium 31.35 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Ginger and Chocolate Pound Cake in 10-inch mold
- 1.67 cups flour (for soft cakes)
- 0.33 cups potato starch (or cornstarch)
- 1 packet baking powder (preferably non-vanilla)
- 2 eggs (at room temperature)
- 0.5 cups candied ginger (in my case from Fabbri 1905)
- 0.5 cups chocolate chips (or chocolate pieces)
- 0.33 cups brown sugar (or white sugar)
- 0.5 cups milk (at room temperature)
- 5 tbsps vegetable oil (or 0.33 cups (about 3 oz) melted butter)
You can then take advantage of the 20% discount on your purchases, directly from the website of Fabbri 1905 by using the discount code (all uppercase) FABBRIRICETTEDIBEA20. I hope you will enjoy this discount for purchasing the products we will use for the next recipes. Another way to be close to you not only when cooking but also in your everyday shopping.
Get the Gluten-Free Mint Syrup because I have already published the recipe for Mint Muffins and a jar of Candied Ginger, which is one of the newest products by Famiglia Fabbri. Keep in mind that I have already published the recipe for Leccese Coffee with almond milk, also purchased from Fabbri 1905 website.
Tools for Candied Ginger and Chocolate Chip Pound Cake
- 1 Pound Cake Mold
- 1 Bowl
- 1 Electric Whisk
- 1 Scale
- 3 Small Bowls
- 1 Glass
- 1 Spatula
- 1 Oven
- 1 Parchment Paper
- 1 Spoon
I have left clickable links to purchase the 10-inch pound cake mold I use and the electric whisk I have had for several years and which I am always extremely happy with. Lightweight, easy to clean with various speeds to be used for different preparations from sweet or savory recipes.
Recipe Steps for Candied Ginger and Chocolate Pound Cake
Let’s start the recipe by gathering all the ingredients we will use, weighing all necessary quantities, and sifting the flours. Preheat the oven on static mode to 338°F. Then we can begin preparing the pound cake with candied ginger. Start with the eggs at room temperature and the sugar.
Take the high-sided bowl and the electric whisk. Break the eggs and add the quantity of brown sugar, or white sugar if you prefer. Add a pinch of salt and start working the eggs for a few minutes until you obtain a frothy mixture.
Then pour in the quantity of milk at room temperature and gently pour in the glass of vegetable oil. Now we have all the liquids in the bowl, and we can work gently with the electric whisk. Then take a spoon and start adding the flours with the baking powder. Four or five tablespoons that we will gradually incorporate with the egg and liquid mixture. Continue like this until we run out of the flours at our disposal. Then dismantle the whisk because we won’t need it anymore; we will continue with the rubber spatula from here on.
Now take half of the candied ginger and add it to the mixture along with half of the chocolate chips. Mix the mixture with these two ingredients using the spatula, performing gentle movements from bottom to top. Then take the pound cake mold and place a sheet of parchment paper inside. In the video recipe, I show you how to shape the parchment paper. Otherwise, if you prefer, you can butter and sprinkle with flour the bottom and sides of the 10-inch mold.
Pour the mixture for the pound cake into the mold, leveling its surface. Sprinkle with chocolate chips, place some pieces of candied ginger here and there. If you like, you can also add some sugar sprinkles as I did, purely for decorative purposes.
I recommend adding a generous amount of raw brown sugar because it will create a delicious and crunchy crust on the candied ginger and chocolate chip pound cake that we are about to enjoy!
We are finally ready to bake our breakfast cake. Place the mold in the central part of the oven, with temperature at 338°F on static mode. Let it cook for 35 minutes, then perform the toothpick test before removing the pound cake and turning off the oven. Keep in mind that I baked this cake twice, the first time it took about 40 minutes, while the second time it was ready in 38 minutes. So don’t stray too far from the oven after 35 minutes of cooking.
You’ll smell the fragrance during baking! My kitchen was filled with the aroma of ginger and melted chocolate, a true delight! The pound cake is tall, soft and delicious, perfect for breakfast or a snack. Ideal to serve with a scoop of vanilla ice cream during summer or with a pour of hot chocolate during the winter evenings. In short, if I haven’t convinced you yet, watch the video recipe and from my tasting, you’ll surely understand how good and soft this candied ginger and chocolate pound cake is!
All that’s left is to wish you bon appétit and remind you that I am waiting for you every morning with the Recipe of the Day in the group and on the Facebook fan page of Le Ricette di Bea!
You can then take advantage of the 20% discount on your purchases, directly from the website of Fabbri 1905 by using the discount code (all uppercase) FABBRIRICETTEDIBEA20. I hope you will enjoy this discount for purchasing the products we will use for the next recipes. Another way to be close to you not only when cooking but also in your everyday shopping.
Storage of Ginger and Chocolate Pound Cake
We can store the Chocolate and Candied Ginger Pound Cake in a cake container for a few days. It will remain soft and delicious as freshly made, but I am sure it won’t last through the first day. Each slice calls for another, the aroma of this pound cake is inviting, the chocolate chips, the candied ginger, entice you to take another slice!
