Week 2 is all about "Cuisine of the Mid-Atlantic States". for desert I made a Ginger Pound Cake with a Warm Cranberry topping, sprinkled with a bit of powdered sugar. It actually tasted pretty good. I was going to make a cranberry mouse for the center but we ran out of time. The whole class was pretty much rushed, due to the darn snow and school opening up late. I had to trudge through a ton of snow just to get to school. But getting to finally bake a desert item cheered me up quite a bit and made it all worth while. Ginger Pound Cake (4-6 Servings) INGREDIENT AMOUNT APF (Flour) 2 cups Baking Powder 1/2 Tsp Salt 1/4Tsp Butter ( unsalted / room temp) 1 cup Orange Zest (minced) 1/2 Tsp Sugar 1 1/4 cup Eggs ( room Temp) 3 Ginger ( Grated) 2 TBS Milk 1/2 cup Procedure 1) Preheat the oven to 350°F . Butter and lightly flour a loaf pan or line it with parchment paper. 2) Sift together the flour, baking powder, and salt. Set aside. 3) Cream the butter and zest until light and fluffy, about 5 minutes. 4) Gradually add the sugar and beat until the mixture is fluffy again. 5) Add the eggs 1 at a time, being sure that they are well incorporated after each addition. 6) Mix in the ginger. 7) Add the flour mixture alternately with the milk, beginning and ending with the flour. 8) Pour the batter into the pan and bake for 1 3/4 to 2 hours, until a skewer inserted in the center comes out clean. 9) Serve cake warm with warm Cranberries.