Ginger Pound Cake with Strawberry Rhubarb Compote

Ginger Pound Cake with Strawberry Rhubarb Compote

  • Prep Time Icon prep time: 20 mins 
  • Cook Time Icon cook time: 55 mins 
  • Prep Time Icon prep time: 20 mins 
  • Cook Time Icon cook time: 55 mins 

Ginger Pound Cake with Strawberry Rhubarb Compote

  • Prep : 20 mins
  • Cooking : 55 mins
  • Serves : 16

Ingredients

Serves 16
  • Ginger Pound Cake:
  • 2 ¼ cups all-purpose flour + some for dusting
  • 2 teaspoons ground ginger
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 8 tablespoons butter, softened
  • 1½ cups light brown sugar
  • ¼ cup minced fresh ginger
  • 4 large eggs
  • ⅔ cup reduced-fat sour cream
  • Strawberry-Rhubarb Compote:
  • 2 cups water
  • 1 cup sugar
  • Stripped zest of 1 lemon
  • 2 pounds fresh rhubarb, trimmed and cut into ¾-inch pieces
  • 2 pounds (3 pints) small strawberries, hulled and halved lengthwise
  • 2 teaspoons vanilla extract
  • ½ teaspoon ground cinnamon
  • Ginger Pound Cake:
  • 2 ¼ cups all-purpose flour + some for dusting
  • 2 teaspoons ground ginger
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 8 tablespoons butter, softened
  • 1½ cups light brown sugar
  • ¼ cup minced fresh ginger
  • 4 large eggs
  • ⅔ cup reduced-fat sour cream
  • Strawberry-Rhubarb Compote:
  • 2 cups water
  • 1 cup sugar
  • Stripped zest of 1 lemon
  • 2 pounds fresh rhubarb, trimmed and cut into ¾-inch pieces
  • 2 pounds (3 pints) small strawberries, hulled and halved lengthwise
  • 2 teaspoons vanilla extract
  • ½ teaspoon ground cinnamon

Directions

Step 1.

For the pound cake, heat the oven to 350ºF. Coat a 9- by 5-inch loaf pan with cooking spray and then dust the pan with flour to coat, tapping out the excess.
In a medium bowl, whisk together the flour, ground ginger, baking powder, baking soda, and salt.

Step 2.

Using an electric mixer on medium speed, beat the butter with the brown sugar until soft and fluffy, 4 to 5 minutes. Beat in the fresh ginger, then the eggs, one at a time. Change to low speed and beat in half of the flour mixture. Beat in the sour cream, then the remaining flour mixture.

Step 3.

Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool the cake in the pan on a rack for 10 minutes. Unmold the cake and place it directly on the rack to cool completely.

Step 4.

For the compote, bring the water and sugar to a boil in a large saucepan over medium heat. Meanwhile, use a vegetable peeler to remove the zest from the lemon in one continuous strip (or smaller strips if the zest breaks as you work). Add the lemon zest and rhubarb to the sugar syrup and cook for 1 minute. Remove the pan from the heat and stir in the strawberries, vanilla extract, and cinnamon. Cover and let stand until the rhubarb is soft but still holds its shape, about 1 hour. Remove the lemon zest and use the compote immediately or refrigerate it for up to 4 days.

Step 5.

To serve, cut the pound cake into roughly ½-inch-thick slices, toast the slices, and serve them with the compote.

Tip: If you don’t have rhubarb, replace it with 2 pounds (about 3 pints) of raspberries and/or blueberries.

Nutrition (Per Serving)

  • 278 calCalories
  • 5 gProtein
  • 47 gCarbohydrates
  • 8 gFat
  • 72 mgCholesterol
  • 197 mgSodium
  • 3 gDietary Fiber