Ginger Pound Cake

Ingredients

• 1 cup unsalted butter (2 sticks), softened (8 ounce s1/227 grams)
• 1 1/3 cup sgranulated sugar (9 ounce s1/255 grams)
• 3 large eggs (5.25 ounce s, without the shells)
• 3 large egg yolks (2 ounce s)
• 1 1/2 teaspoon svanilla extra ct
• 1 1/2 teaspoon swater
• 1/2 teaspoon table salt
• 3 tablespoon sminced crystallized ginger
• 1 1/2 teaspoon sground ginger
• 1/2 teaspoon mace
• 1 1/2 cup scake flour (7 ounce s1/198 grams)

Instructions

1. Adjust oven rack to center position and heat oven to 325 degrees. Grease a 9 by 5 by 3 1/2 inch loaf pan (7 1/2 inch capacity) with vegetable shortening or spray. Line the bottom and sides of pan with parchment paper, (see illustrations below).
2. Beat butter in bowl of electric mixer set at medium high speed until smooth and shiny, about 15 seconds. With machine still on, take about 30 seconds to sprinkle in sugar. Beat mixture until light, fluffy and almost white, 4 to 5 minutes, stopping mixer once or twice to scrape down sides of bowl.
3. Mix eggs, yolks, vanilla and water in a 2 cup glass measure with a pour spout, set in a pan of tepid water until mixture is about 70 degrees. With mixer set at medium high speed, take 3 to 5 minutes to add egg mixture to butter/sugar mixture in a very slow, thin stream. Finally, beat in salt, crystallized ginger, ground ginger, and mace.
4. Remove bowl from mixer stand. Turn 1/2 cup flour into sieve or shaker; sprinkle it over batter. Fold gently with rubber spatula, scraping up from bottom of the bowl, until flour is incorporated. Repeat twice more, adding flour in 1/2 cup increments.
5. Scrape batter into prepared pan, smoothing top with a spatula or wooden spoon.
6. Bake until cake needle or tester inserted into crack running along top comes out clean, 70 to 80 minutes.
7. Let cake rest in pan for 5 minutes, then invert onto wire rack.
8. Place second wire rack on cake bottom, then turn cake top side up.
9. Cool to room temperature, remove and discard parchment, wrap cake in plastic, then in foil.
10. Store cake at room temperature.