Triple-Ginger Pound Cake

• 3 1/2cups all purpose flour
• 1 tablespoon ground ginger
• 2 1/2teaspoons baking powder
• 1 teaspoon salt
• 2 cups sugar
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 large eggs
• 2 large egg yolks
• 1 tablespoon vanilla extract
• 1 1/4 cups milk (do not use low-fat or nonfat)
• 1/2 cup minced crystallized ginger
• 3 1/2 tablespoons grated peeled fresh ginger

1. Preheat oven to 350F.
2. Grease two 9x5x3-inch loaf pans.
3. Sift flour, ground ginger, baking powder and salt into medium bowl.
4. Using electric mixer, beat sugar and butter in large bowl until fluffy.
5. Add eggs and yolks 1 at a time, beating well after each addition.
6. Beat in vanilla.
7. Mix dry ingredients and milk alternately into batter.
8. Fold in crystallized ginger and grated ginger.
9. Divide batter between prepared loaf pans.
10. Bake cakes until tester inserted into center comes out clean, about 1 hour.
11. Cool cakes in pans 10 minutes.
12. Cut around pan sides to loosen cakes.
13. Turn cakes out onto racks; cool completely.
14. (Can be prepared up to 1 month ahead.
15. Double-wrap cakes with plastic; freeze.)

flour, ground ginger, baking powder, salt, sugar, unsalted butter, eggs, egg yolks, vanilla, milk, ginger, fresh ginger

Taken from www.epicurious.com/recipes/food/views/triple-ginger-pound-cake-104052 (may not work)