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